The 'Antica' cake is named after Ernst Knam's former pastry shop, 'L'antica arte del dolce': this cake has always been one of the most appreciated in the shop and is still offered today, being one of the favorites among the pastry shop's customers. Have you ever tried making it at home?
In this video excerpt from Ernst Knam's chocolate desserts course, the Master guides you step by step through all the necessary steps to bake a perfect tart. What characterizes this cake is its great simplicity of execution, and the same simplicity (but not banality) in the pairing of dark chocolate and raspberry, the stars of this dessert.
Discover this and other chocolatey treats in Ernst Knam's Pastry courses on Academia.tv!
00:03 INGREDIENTS
00:51 HISTORY
01:18 SHORTCRUST PASTRY
06:00 FILLING
06:34 BAKING
06:53 GANACHE
07:49 DECORATION
08:43 RECAP
READ THE FULL RECIPE 👇
For the wholemeal shortcrust pastry:
Butter, 150 g
Granulated sugar, 150 g
Egg, 1
Salt, 2 g
Tahitian vanilla, 1 stick
Baking powder, 6 g
All-purpose flour, 150 g
Wholemeal flour, 150 g
For the filling:
Raspberry jam, 300 g
For the ganache:
Fresh cream, 250 g
Dark chocolate 60% chopped, 375 g
For the finish:
Fresh raspberries, 400 g
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