Ingredients
- 650 g fresh cream
- 375 g flour 0
- 250 g currant
- 250 g raspberries
- 250 g mascarpone
- 210 g caster sugar
- 200 g milk
- 150 g eggs
- 120 g egg white
- 100 g butter
- 70 g icing sugar
- 20 g fresh brewer's yeast
- salt
For the recipe for the soft Christmas dessert, mix the flour, 50 g of granulated sugar and the crumbled yeast; begin to mix them with milk and eggs at room temperature; then add 7 g of salt; when the mixture begins to be smooth, gradually add the butter, softened. Knead the dough for 4-5 minutes, then pour it into a well buttered truncated cone mold (diameters 18 and 15 cm). Compact it by slamming the mold on the work surface; let it rise until it doubles, in about 1 hour and 30 minutes at room temperature. Bake at 180 ° C for 40 minutes, take it out of the oven, let it rest for 10 minutes, then turn out the cake and let it cool on a wire rack.
FOR THE CREAM: Mix the cream, mascarpone and icing sugar and whip them with the electric whisk until a creamy consistency is obtained.
FOR THE MERINGUE: Whip the egg white and, when it starts to become frothy, add 160 g of caster sugar, spoonfuls, continuing to whip. Once the sugar is used up, whisk again for 1-2 minutes, until the meringue, raised with a spoon, will create tufts.
TO COMPLETE: Cut the cake (pan brioche or pandoro) into four disks. Arrange the currants and raspberries on the three largest discs and cover them with plenty of cream. Recompose the cake by overlapping the discs. Remove any cream spills on the sides, then, using a spatula, cover it with the meringue; then burn it here and there with a torch. Decorate to taste.
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