Let's start with preparing the whole shortcrust pastry
In a planetary, with the leaf, work the butter cut into pieces with the sugar to obtain a cream.
Add the egg then the salt and the vanilla and work until a cream is obtained.
Now add the flour and the yeast and knead until a homogeneous mixture is obtained. Now form a dough, wrap it in the film and let it rest in the fridge for 3 hours.
Now spread the shortcrust pastry on a floured surface until a thickness of 3 mm is obtained. Then line the buttered pastry with a buttered and floured mold.
In a planetary, with the leaf, work the butter cut into pieces with the sugar to obtain a cream.
Add the egg then the salt and the vanilla and work until a cream is obtained.
Now add the flour and the yeast and knead until a homogeneous mixture is obtained. Now form a dough, wrap it in the film and let it rest in the fridge for 3 hours.
Now spread the shortcrust pastry on a floured surface until a thickness of 3 mm is obtained. Then line the buttered pastry with a buttered and floured mold.
Prick the base with the tines of a fork, then add the raspberry jam.
Cook the pie in a preheated oven at 180 ° C for 20 minutes. Remove from the oven and let it cool.
Meanwhile, prepare the chocolate ganache
Finely chop the chocolate and place it in a bowl, pour the boiling cream inside and mix until a smooth and homogeneous cream is obtained.
Once the ganache is lukewarm, pour it on the raspberry tart, then put it in the fridge and let the cake rest for an hour.
Decorate the ancient cake with fresh raspberries and serve.
TAGS: Ancient Cake Recipe | How to prepare ancient cake | Ancient recipe cake
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