Susanna cake: the traditional recipe with and without Bimby

We offer you the real recipe for the Susanna cake, whose origins are shrouded in mystery. It is said that a young chef created it and achieved great success.

The Susanna cake is actually a tart and is made up of a shortcrust pastry shell, a ricotta cream filling covered with a delicious layer of dark chocolate. There are no official sources regarding the origin of the name but many pastry chefs tell the story. The recipe for the Susanna cake comes from the city of Parma, this dessert is in fact typical of the Parma culinary tradition. It is said that the recipe was invented by a young cook and that her dessert was a great success and made her famous throughout the city. Let's see together how to prepare the original recipe.

Preparation of the Susanna cake

1. For the pastry, quickly mix the flour, butter, 1 egg, 60 g of sugar, a teaspoon of yeast and 1 vanilla pod and form a loaf.
2. Leave it to rest in the refrigerator for about 45 minutes .
3. Once the time has passed, roll out the shortcrust pastry, line the mold you have chosen by trimming the edges and put it back in the refrigerator.
4. For the filling, sift the ricotta and add it to 75 g of sugar, mixing the mixture well.
5. Whip the 4 egg yolks separately with another 75 g of sugar and then add the two mixtures, mixing them well. Flavor with the vanilla bean seeds and the remaining butter after melting it in a bain-marie or in the microwave.
6. Pour the freshly made filling into the cold shortcrust pastry shell, then bake in a preheated oven at 180° C for about 40 minutes.
7. Remove the Susanna cake from the oven and let it cool to room temperature while you prepare the ganache .
8. Heat the 150 ml of cream in a saucepan, then once it comes to the boil, turn off the heat and pour in the chopped chocolate.
9. As soon as the chocolate and cream ganache has cooled, pour it over the cake and let everything cool thoroughly.

Susanna cake with Bimby

1. Prepare the pastry : put 200 g of flour, 60 g of sugar, 100 g of butter, 1 egg, 1 teaspoon of baking powder, a vanilla pod, and knead for 3 minutes. speed 2.
2. Form a loaf and wrap it in cling film. Put it in the refrigerator for 30 minutes.
3. Prepare the cream : without washing the bowl, add 500 g of ricotta, 4 egg yolks, 150 g of sugar, a vanilla pod and mix for 30 sec. speed 3.
4. Turn the oven on at 180°C.
5. Roll out the pastry on a sheet of baking paper and line a 20cm cake tin with high edges.
6. Pour the cream into the shortcrust pastry shell and cook it for 30 minutes.
7. Let cool to room temperature.
8. Prepare the ganache : place 150 g of dark chocolate in the clean bowl and chop it for 10 seconds. speed 8.
9. Add 150 ml of heated cream that has come to the boil and stir for 5 minutes. speed 3.
10. Pour your ganache onto the cake as soon as it is lukewarm and leave to cool again.

If you liked this recipe and want to try another one to prepare with the help of the Thermomix, we recommend the Gelato cake , perfect to serve at the end of the meal.

storage

The Susanna cake will keep perfectly for 3/4 days in the fridge. We do not recommend freezing.