Boccone Dolce Cake Recipes
MERINGUE CAKE WITH BERRIES
This Meringue Cake with berries is a naturally gluten-free, light, crispy with loads of berries combined with delicate and creamy chantily cream.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 16h25m
Number Of Ingredients 13
Steps:
- Prep: Preheat the oven to 200°F.Cut out 3, 9.5 - 10-inch circles from parchment paper. With a marker, draw an 8 - 8.5 inch circle in the middle of each piece of parchment. Turn the parchment over and place each parchment circle over an upside down 9-inch round pan, set aside (you can use layered aluminum foil if you don't have 3, 9 inch round pans).
- Prepare a large pastry bag (or a gallon size zip-lock bag) fitted with a large star tip. Set aside.
- Drape the sides of a small zip-lock bag over a glass/cup. Set aside.
Nutrition Facts : Calories 500 kcal, Carbohydrate 59 g, Protein 5 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 91 mg, Sodium 65 mg, Fiber 5 g, Sugar 48 g, ServingSize 1 serving
BOCCONE DOLCE (SWEET MOUTHFUL)
I haven't tried this yet, but it sounds wonderful! It's from the December 1980 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from the Genoa restaurant in Portland, Oregon.Refrigeration time is not included in the prep time.
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 250 degrees.
- Beat egg whites with salt until foamy.
- Add cream of tartar and beat until soft peaks form.
- Gradually beat in sugar until meringue is stiff and glossy.
- Line baking sheet(s) with waxed paper and trace 3 circles 8 inches in diameter.
- Evenly spread or pipe meringue into circles.
- Bake 1 hour.
- Turn off heat and let meringues dry in oven for another hour.
- Remove from oven and carefully peel off waxed paper;let cool completely on wire racks.
- Melt chocolate with water in top of double boiler and stir until smooth.
- Spread over 2 meringue layers and let stand until set.
- To assemble: Place one meringue circle chocolate side up and spread with 1/2 inch layer of whipped cream.
- Cover with half of sliced berries.
- Repeat with second chocolate-covered layer.
- Top with plain meringue and frost entire cake with remaining whipped cream.
- Garnish with whole strawberries and refrigerate 24 hours.
- Seasonal fresh fruit such as raspberries, blueberries or sliced peaches may be substituted for the strawberries.
Nutrition Facts : Calories 729.5, Fat 51.9, SaturatedFat 32, Cholesterol 135.9, Sodium 126.4, Carbohydrate 69.8, Fiber 6.8, Sugar 55.5, Protein 10
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BOCCONE DOLCE RECIPE - VALYA'S TASTE OF HOME
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5/5 (3)Estimated Reading Time 8 minsServings 24
- Preheat the oven to 350 F. Place a 10” bottom piece of a springform pan on a sheet of parchment paper. Trace the circle with a pencil. Cut out the circle 2” further away from the traced marking. Make 3 identical circular cut outs and set them aside.
- Carefully separate egg yolks from whites. Place all 12 egg whites into an electric mixer bowl. Add sugar. Beat egg whites and sugar on high for about 15 minutes. (Speed 10 on a heavy duty 6000 HD Kitchen Aid Mixer. Beating times vary depending on the mixer you use.) The thickness of the meringue is very important. It should be very thick, heavy, and smooth (with no sugar granules).
- Fill a piping bag with meringue, about ¾ full. Turn over the circular parchment paper cut outs (so the pencil mark is on the bottom side). Pipe meringue out in moon shapes (reversed letter “c”) overlapping each other to form a large circle along the visibly traced circle. Then fill in the middle. Level out the inside meringue, leaving the outer circle untouched. Repeat the same steps with all 3 parchment paper cut outs.
- The top rack should be positioned in the middle of the oven and the second rack should be placed right under the top one. Placed meringue layers into the oven one at a time. (An aluminum insulated cookie sheet goes a long way to help you in this step.) Slide the cookie sheet gently under the parchment paper of one meringue layer. Carefully transfer it to the top oven rack. Repeat the same steps with the other 2 meringue layers and place them on the bottom rack. Immediately when all 3 layers are in the oven close the oven door and reduce the temperature to 270 F. (TIP: Temperature control is vital in the baking process and outcome.) Let it begin to dry (bake) at this temperature for 7 minutes, then reduce the temperature to 220 F. Let it bake at that temperature for 6 hours. (Total oven drying/baking time is 6 hours including the first 7 minutes.) Once 6 hours are up, turn the oven off and let the meringue cool in the oven overnight. This step is very important: It must cool down very g
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