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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.

holyschist
Apr. 10th, 2008 10:39 pm (UTC)
The second link there looks similar, insofar as I can tell from a picture. What makes the cake in the picture different from the recipes you found with Google? It's easier to come up with an appropriate recipe with more specifics.
(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
pleione
Apr. 10th, 2008 09:18 pm (UTC)
Any way you look at it, no reason to come across that blunt. We do have some people here failing at the net savvy-ness.
(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.
(no subject) - annieeats - Apr. 11th, 2008 01:39 am (UTC) - Expand
(no subject) - jeni - Apr. 11th, 2008 01:48 am (UTC) - Expand
(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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