Moscato wine cake with meringues and alchechengi berries

Difficulty: medium

Preparation: 30 minutes

Cooking: 50 minutes

Doses for: 10 people

Cost: low

The Moscato d’Asti cream cake is a delicious dessert to be served at the end of the meal to surprise your guests. With a fresh and sweet taste, this cake is composed of a fine short pastry and is accompanied by alchechengi and small meringues that respectively give freshness and crunchiness.

In this version we have used fresh alchechengi to decorate our cake, but alternatively try the Whole Apricots in Syrup Cascina San Cassiano.

Ingredients

For the shortcrust pastry (26 cm diameter mold):

  • 2 medium eggs
  • 160 gr of sugar
  • the grated zest of 1 lemon
  • 450 gr of flour 00
  • 200 gr of cold butter

For the filling:

To decorate:

  • small meringues to taste
  • alchechengi berries to taste

Preparation

Cut the (cold) butter into small pieces and put it in a mixer together with the flour to obtain a sandblasting. Then transfer the mixture to a work table, form a space in the center and pour the sugar and eggs over it. Grate the lemon zest and add it to the whole. Work the pastry vigorously for a short time before wrapping it in plastic wrap and put it in the fridge for about 30 minutes. In the meantime, combine the mascarpone with the muscat mousse in a bowl and mix until a creamy consistency is obtained. Once the necessary time has elapsed, take the pastry and spread it on a floured work pavement until you get a disc about 2-3 mm thick. Grease and flour a 26 cm diameter cake mold (or tarts). Pierce the pasta on the bottom of the pan with a fork and pour the mascarpone and Moscato wine cream. Bake in a preheated static oven at 160 ° C for 50 minutes on the lowest shelf of the oven. Allow to cool completely before decorating with small meringues and alchechengi berries.

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