For 1000 g of sponge cake
200 g of sugar
8 g of honey
2 big eggs or 3 medium-size eggs (160 g)
2 or 3 egg yolks (75 g)
160 g of “00 type” flour
65 g of potato starch
1 pinch of baking yeast
For the chocolate and hazelnut flavoured butter cream
175 g of butter
175 g of milk chocolate
hazelnut paste
Rum
For the butter cream (for the topping)
300 g of cooked sugar (250 g of sugar, 15 g of glucose, 20 g of water)
curacao 14°
Yellow marzipan
Chocolate flavoured marzipan or dark chocolate for the birds
Crystalized yellow sugar
Pureed apricots
Diced candied citrus
Cocoa
A sweet interpretation of Bergamo’s most traditional dish. Soft and creamy, this dessert is perfect to complete a nice lunch with local products, along with a glass of Moscato di Scanzo wine!
Prepare the sponge cake. Whip the sugar with the honey, the eggs and the yolks, and then slowly sprinkle the flour, potato starch and yeast, previously mixed together. When the mixture is homogeneous, put it into a buttered hemispherical mould. The mould diameter must measure 12/14 cm for a one-kilo cake. Bake it for 20/30 minutes at 200°C.
Prepare the Chocolate and hazelnut flavoured butter cream. Whip the butter with the melted white chocolate and add the hazelnut paste and the Rum at the end.
Prepare some cooked sugar. Moisture sugar with some water and add glucose, then cook it till it reaches 120° C.
Prepare the butter cream. Beat the egg white, add the cooked sugar and let the mixture get cold. Mix it with the previously whipped butter.
Put the different parts together. Cut the sponge cake half-sphere in half, moisture it with some curacao and fill it with the chocolate and hazelnut flavoured butter cream. Put the hemisphere back together, spread the upper side with the butter cream and cover it all with a layer of yellow marzipan (4/5 mm thick). Sprinkle the polenta with yellow crystalized sugar. Spread the pureed apricots in the middle of the polenta, and then add the diced candied citrus alternating them with the chocolate marzipan birds as if it was a skewer (the birds’ little legs must be put upwards). Add some cocoa powder to the remaining pureed apricot and use it to polish the birds.
A sweet interpretation of Bergamo’s most traditional dish. Soft and creamy, this dessert is perfect to complete a nice lunch with local products, along with a glass of Moscato di Scanzo wine!
Prepare the sponge cake. Whip the sugar with the honey, the eggs and the yolks, and then slowly sprinkle the flour, potato starch and yeast, previously mixed together. When the mixture is homogeneous, put it into a buttered hemispherical mould. The mould diameter must measure 12/14 cm for a one-kilo cake. Bake it for 20/30 minutes at 200°C.
Prepare the Chocolate and hazelnut flavoured butter cream. Whip the butter with the melted white chocolate and add the hazelnut paste and the Rum at the end.
Prepare some cooked sugar. Moisture sugar with some water and add glucose, then cook it till it reaches 120° C.
Prepare the butter cream. Beat the egg white, add the cooked sugar and let the mixture get cold. Mix it with the previously whipped butter.
Put the different parts together. Cut the sponge cake half-sphere in half, moisture it with some curacao and fill it with the chocolate and hazelnut flavoured butter cream. Put the hemisphere back together, spread the upper side with the butter cream and cover it all with a layer of yellow marzipan (4/5 mm thick). Sprinkle the polenta with yellow crystalized sugar. Spread the pureed apricots in the middle of the polenta, and then add the diced candied citrus alternating them with the chocolate marzipan birds as if it was a skewer (the birds’ little legs must be put upwards). Add some cocoa powder to the remaining pureed apricot and use it to polish the birds.
