Do you know what I miss most when I’m on vacation !?

To cook.

But don’t just cook, I really miss the blog.

I have just returned from vacation, my family and I spent 10 wonderful days in Salento. I disconnected the cell phone most of the time, only in the evening, before going to sleep, I connected to instagram and seeing the thousands of recipes of my friends food blogger put me “melancholy”. Do you think I’m crazy ?! Maybe. Yet I am sure that many think like me.

I missed “studying” new recipes, creating my set and then photographing them, I missed writing for you all, who punctually and faithfully come to browse through my articles.

My BAKED CREAM AND WILD BERRY CAKE was born in my mind when I was still in Gallipoli.

The holiday was wonderful, needless to say, Salento is a wonderful land and going back with my children was really nice for us all.

We slept in an old farmhouse, where we had the great fortune of establishing beautiful friendships with the other families who were on vacation there.

The sea of ​​Salento gets into your heart, the crystal clear waters are something you can’t just tell, but you have to experience them, at least once in your life, you have to visit Salento.

I came back from my vacation with so many things to do, new ideas, collaborations and projects to start, but first of all, I had to put my blog back on my hand, my desire to create and give you a new recipe!

A pastry made with regular art, a creamy and fresh filling with panna cotta and a simple but effective decoration with berries, all this is my BAKED CREAM AND WOOD FRUITS.



For the base:

  • 125 g of butter,
  • 125 g of granulated sugar,
  • 250 g of “0” flour,
  • 1 egg,
  • 1 g of instant yeast for cakes,
  • a pinch of salt.
  • the grated rind of a lemon,
  • chopped almonds.

For the stuffing :

  • 200 g of whole fresh milk,
  • 200 g of cream (not sweet !!),
  • 2 tablespoons granulated sugar,
  • half a sachet of vanillin (better if you use the seeds of half a vanilla bean),
  • 2 sheets of isinglass.

For decoration:

  • 100 g of blackberries,
  • 100 g of currants,
  • a few mint leaves.


First of all start by preparing the pastry. Work the butter together with the sugar in a planetary with the leaf hook, then add the flour and the egg. Continue kneading, adding salt, baking powder and grated lemon rind. Form a loaf, wrap it in food paper and refrigerate for about 30 minutes.

Once the necessary time has elapsed spread the pastry with a rolling pin between two sheets of parchment paper, then place it in a mold of about 20 cm in diameter, decorate the edges with grain, cover the base with dried vegetables and inform yourself for about 30 minutes at 180 ° C. After 20 minutes from cooking, remove the dried vegetables and the parchment paper left on the surface and continue cooking. Remove from the oven and let cool.

Prepare the panna cotta for the filling. In a saucepan, mix the milk, cream, sugar and vanilla seeds. Mix well and cook over a low heat. Put the sheets of isinglass in cold water for at least 10 minutes. Just before the milk and cream mixture boils, squeeze the isinglass well, add it to the mixture and turn off the heat, stir, and leave to cool.

Cool the pastry base for a few minutes in the freezer, remove it and pour the panna cotta into it. Let it cool completely and refrigerate for at least 4/5 hours.

Just before serving, decorate with blackberries, currants and a few mint leaves!

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Nome Ricetta
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Tempo Preparazione
Tempo Cottura
Tempo Totale
Voto Medio
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