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frutti di bosco cake

**EDIT**: Yes, I looked on google. The results I found were not for this variety of Frutti di Bosco, which is why i posted the picture.


I know recipe requests aren't usually allowed, but maybe this one could eek by?

Does anyone know where I might find a good recipe for Frutti di Bosco Cake?

** Second Edit ** For this version of Frutti di Bosco? I couldn't tell you much about it honestly, but I was hoping someone might recognize it by sight.

 

Comments

( 52 comments — Leave a comment )
ardor_patientia
Apr. 10th, 2008 08:10 pm (UTC)
No idea, but is that cake with a cream layer inside and fruit on top?
echo8907
Apr. 10th, 2008 10:04 pm (UTC)
yes, chantilly cream i believe it's called
djinneth
Apr. 10th, 2008 08:16 pm (UTC)
When typing in "Frutti di Bosco Cake recipe" Google pulls up 1,460 results. Does that help?
echo8907
Apr. 10th, 2008 09:22 pm (UTC)
.... unfortunately the google results I came across were cakes for sales, and not recipes. the recipes i found were not for this version of frutti di bosco.

seattlejo
Apr. 10th, 2008 08:27 pm (UTC)
Oh yum. I think i know what i want my birthday cake to be.
scienceguru
Apr. 10th, 2008 09:07 pm (UTC)
echo8907
Apr. 10th, 2008 09:23 pm (UTC)
.... unfortunately the google results I came across were cakes for sale, and not recipes. the recipes here are not for this version of frutti di bosco.

(no subject) - holyschist - Apr. 10th, 2008 10:39 pm (UTC) - Expand
(no subject) - echo8907 - Apr. 11th, 2008 01:25 am (UTC) - Expand
(no subject) - holyschist - Apr. 11th, 2008 03:50 am (UTC) - Expand
pleione
Apr. 10th, 2008 09:09 pm (UTC)
Wow, people are mean here.
aliyna
Apr. 10th, 2008 09:17 pm (UTC)
I'm not sure mean is the right word for it... impatiently curt, I think, would be my choice of words in just such a JFGI situation.

Say, on the other hand, the OP had said, "I'm finding thousands of recipes for this cake online, but I don't even know where to begin or which would be authentic- has anyone made this and had it come out correctly before? If so, could you direct me to an accurate recipe?" THEN they would be being quite rude. =D
(no subject) - pleione - Apr. 10th, 2008 09:18 pm (UTC) - Expand
(no subject) - aliyna - Apr. 10th, 2008 10:58 pm (UTC) - Expand
(no subject) - djinneth - Apr. 11th, 2008 12:34 am (UTC) - Expand
(no subject) - pleione - Apr. 11th, 2008 12:39 am (UTC) - Expand
(no subject) - djinneth - Apr. 11th, 2008 12:48 am (UTC) - Expand
(no subject) - kay - Apr. 11th, 2008 05:49 am (UTC) - Expand
(no subject) - echo8907 - Apr. 11th, 2008 01:41 am (UTC) - Expand
(no subject) - shewenttoitaly - Apr. 10th, 2008 09:25 pm (UTC) - Expand
(no subject) - aliyna - Apr. 10th, 2008 10:59 pm (UTC) - Expand
(no subject) - amyrebeccah - Apr. 11th, 2008 12:32 am (UTC) - Expand
(no subject) - shewenttoitaly - Apr. 11th, 2008 01:22 am (UTC) - Expand
(no subject) - ardor_patientia - Apr. 11th, 2008 02:42 am (UTC) - Expand
(no subject) - amyrebeccah - Apr. 11th, 2008 02:46 am (UTC) - Expand
(no subject) - ardor_patientia - Apr. 11th, 2008 02:58 am (UTC) - Expand
(no subject) - kay - Apr. 11th, 2008 05:53 am (UTC) - Expand
(no subject) - captainneon - Apr. 10th, 2008 09:58 pm (UTC) - Expand
(no subject) - snood4m4 - Apr. 10th, 2008 10:23 pm (UTC) - Expand
(no subject) - ardor_patientia - Apr. 11th, 2008 02:59 am (UTC) - Expand
(no subject) - echo8907 - Apr. 11th, 2008 03:07 am (UTC) - Expand
echo8907
Apr. 10th, 2008 09:24 pm (UTC)
yeah... I thought so too.
(no subject) - captainneon - Apr. 10th, 2008 10:02 pm (UTC) - Expand
1_that_got_away
Apr. 10th, 2008 11:32 pm (UTC)
I was thinking the exact same thing! Hiding behind a computer gives everyone the testicles to say things (er... type things I guess) that they would probably never say in that "tone" in person. :0) Yay for the internet huh?
surreal_satire
Apr. 10th, 2008 09:34 pm (UTC)
My boyfriend requested a Frutti di Bosco for his birthday cake a few months back, and google turning up nothing vaguely similar to what I wanted, so I made some sort of amalgamation of what I called Frutti di Bosco...
I started by making a classic Genoise cake that I cut into two (maybe three?) and layered it with a Mascarpone cream and topped it with Frutti di Bosco (raspberries, blackberries, currants, blueberries etc) Everyone that tasted it was pleased, and so was he, so I'll call it a success (albeit an imperfect one)

Cream:
½ c mascarpone
½ c cream
2 tbs sugar
Flavour shot. Vanilla? Honey? Cinnamon? all of them!

stir the mascarpone cheese in a large bowl to loosen. Using an electric mixer, beat the cream, remaining 2 tablespoons of sugar, and delicious maker in another large bowl to soft peaks. Fold 1/4 of the cream into the mascarpone cheese to lighten. Fold in the remaining whipped cream.

Genoise
Cooking spray
1 tablespoon cake flour
2 tablespoons butter
1 cup unsifted cake flour (about 3 3/4 ounces)
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon vanilla extract
4 large eggs

Preheat oven to 375 degrees F. Coat a 15 x 10-inch jelly-roll pan or a 9-inch springform pan with cooking spray; line with wax paper. Coat paper with cooking spray; dust with 1 tablespoon flour. Set aside.

Cook butter in a small saucepan over medium heat until lightly browned (about 4 minutes). Pour into a small bowl; cool and set aside.

Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and salt in a sifter. Sift the flour and salt once; set aside.

Beat sugar, vanilla, and eggs at high speed of a mixer until ribbons fall from beaters (about 10 to 15 minutes or until the egg mixture holds its shape). Lightly spoon one-third of flour mixture onto egg mixture; quickly fold. Repeat procedure twice with remaining flour mixture.

Stir about 1 cup batter into cooled browned butter. Gently fold butter mixture into remaining batter. Spoon batter into prepared pan; spread evenly. Bake in jelly-roll pan at 375 degrees F for 12 minutes or in springform pan for 20 minutes, or until a wooden pick inserted in center comes out clean or the cake springs back when touched lightly in center. Loosen from sides of pan; turn out onto a wire rack. Carefully peel off wax paper. Cool completely.

echo8907
Apr. 10th, 2008 10:05 pm (UTC)
thank you!
(no subject) - wiccapriestess9 - Apr. 11th, 2008 01:13 am (UTC) - Expand
(no subject) - wiccapriestess9 - Apr. 11th, 2008 01:16 am (UTC) - Expand
mamiesgoo
Apr. 10th, 2008 10:01 pm (UTC)
oh my god


I need to block this place from my computer while pregnant.
djtatsu
Apr. 11th, 2008 05:48 pm (UTC)
I 2nd that :S
jeni
Apr. 10th, 2008 11:32 pm (UTC)
Does it have a different name sometimes? Could you describe the flavor of the creme filling and the cake? My copy of Professional Pastry Chef has a few recipes that look like they might be similar, but I'm not sure if they're matches or not.
echo8907
Apr. 11th, 2008 01:28 am (UTC)
I'm not sure. All i know is that the bottom is crunchy, something called Chantilly cream is used, and there is a soft cakeish layer in the middle.
annieeats
Apr. 11th, 2008 01:39 am (UTC)
If the bottom is crunchy it's probably a baked meringue or a dacquoise (nut meringue) base. Sounds like a cool cake.
jeni
Apr. 11th, 2008 01:48 am (UTC)
Okay, through searching through my cookbooks and the Internet, and comparing them to the image, I have a basic idea of what your image shows.

What you're seeing is a refined version an Italian crostata, which is a tart created by roughly pulling the edges of pastry dough over a filling. The traditional Italian filling is a sweetened ricotta filling, topped with frutti di bosco - literally "fruit of the woods," which refers to seasonal berries.

Your version is a short dough filled with ... something. Perhaps a ricotta filling or a bavarian cream. I don't think it's chantilly cream, since that's basically sweetened whipped cream, and this filling looks like it's been baked into the dough. The dough is baked in a tart pan, then topped with chantilly cream and the seasonal fresh berries, then lightly sugared with powdered sugar.

Does all this sound right? If you can describe what the center filling tastes like, I could probably narrow it down and figure out how to make the entire thing. =)

Edited at 2008-04-11 01:55 am (UTC)
(no subject) - echo8907 - Apr. 11th, 2008 02:10 am (UTC) - Expand
(no subject) - jeni - Apr. 11th, 2008 03:05 am (UTC) - Expand
hollymayberry
Apr. 11th, 2008 12:41 am (UTC)
i might be able to help ya! go here and scroll down about half way... http://rubbahslippahsinitaly.blogspot.com/2005_05_01_rubbahslippahsinitaly_archive.html looks like you've got a hazlenut cake recipe to start you off at least.
hollymayberry
Apr. 11th, 2008 12:46 am (UTC)
but it looks like in the pic you posted they had baked it in a tart pan...at first i thought it was a pastry crust with a sponge cake layer, but when i keep looking back at it, it just appears it was a cake baked in the form of a tart...sly
wiccapriestess9
Apr. 11th, 2008 01:20 am (UTC)
i don't know about this.. it sounded good, you could take a look at it?




http://italianfood.about.com/od/piesandtarts/r/blr1663.htm
echo8907
Apr. 11th, 2008 01:30 am (UTC)
similar but not quite what i'm looking for. thanks though!
vitriolicsmile
Apr. 11th, 2008 04:44 am (UTC)
This picture is dangerous on a diet....so now, how to make a gluten free version (basically what to substitute for the flour?). Obviously some texture would be lost, using a different flour would result in a denser cake, but it would be the next best thing.
( 52 comments — Leave a comment )

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