{"id":55556,"date":"2023-01-11T23:02:53","date_gmt":"2023-01-11T23:02:53","guid":{"rendered":"https:\/\/cucineditalia.com\/taleggio-cheese-kiss-cake\/"},"modified":"2023-02-13T13:31:04","modified_gmt":"2023-02-13T13:31:04","slug":"taleggio-cheese-kiss-cake","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/taleggio-cheese-kiss-cake\/","title":{"rendered":"Taleggio Cheese Kiss Cake"},"content":{"rendered":"\n

A delicious, sweet dessert with a hint of Taleggio cheese, this is the recipe<\/a> for Taleggio Kiss Cake, from chefs Antonella Ricci and Vinod Sookar, a tempting preparation inspired by art.<\/em><\/p>\n\n\n\n

Ingredients for Taleggio Cheese Kiss Cake<\/strong><\/h2>\n\n\n\n

For the Cocoa Cake<\/strong><\/h3>\n\n\n
\n
Sugar<\/strong>: 100 g<\/div>\n
Flour<\/strong>: 100 g<\/div>\n
Bitter cocoa<\/strong>: 50 g<\/div>\n
Evo oil<\/strong>: 200 g<\/div>\n
Egg yolk<\/strong>: 120 g<\/div>\n
Whipped egg whites with 15 g sugar:<\/strong>: 100 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the cocoa bean crumble<\/strong><\/h3>\n\n\n
\n
Cocoa powder<\/strong>: 35 g<\/div>\n
Rice flour<\/strong>: 80 g<\/div>\n
Cocoa bean crumble<\/strong>: 35 g<\/div>\n
Brown sugar<\/strong>: 45 g<\/div>\n
Butter<\/strong>: 80 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Saffron Custard<\/strong><\/h3>\n\n\n
\n
Cream<\/strong>: 250 g<\/div>\n
Milk<\/strong>: 250 g<\/div>\n
Sugar<\/strong>: 100 g<\/div>\n
Egg yolk<\/strong>: 70 g<\/div>\n
Saffron pistils<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Ice Cream<\/strong><\/h3>\n\n\n
\n
Cream<\/strong>: 150 g<\/div>\n
Goat’s milk<\/strong>: 200 g<\/div>\n
Vanilla bean<\/strong>: 1\/2<\/div>\n
Taleggio cheese cream<\/strong>: 150 g<\/div>\n
Sugar at 121\u00b0<\/strong>: 125 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

Procedure<\/strong><\/h2>\n\n\n\n

For the Cocoa Cake<\/strong><\/h3>\n\n\n\n

Beat the egg yolks with the sugar, add the evo oil in a trickle. Add flour, cocoa and finally the beaten egg whites. Transfer to a baking pan with wax paper and bake at 180\u00b0 for 15 minutes. Remove from the oven and cut into cubes.<\/p>\n\n\n\n

For the Cocoa Bean Crumble<\/strong><\/h3>\n\n\n\n

Combine all the items listed in the ingredients adding the butter at the end. Mix well and transfer to a baking sheet with wax paper and bake at 180\u00b0for 5 minutes.<\/p>\n\n\n\n

For the Saffron Custard<\/strong><\/h3>\n\n\n\n

Heat the cream and milk in a saucepan with a few saffron pistils. Beat the egg yolks with the sugar and add them to the milk and cream. Thicken the cream over the heat to the desired consistency. Cool, strain and transfer to a siphon.<\/p>\n\n\n\n

For the Ice Cream<\/strong><\/h3>\n\n\n\n

Heat the milk, cream and vanilla seeds in a small saucepan, add the Taleggio cream and finally the sugar at 121\u00b0. Cool and whip in the ice cream maker. Compose the dish.<\/p>\n\n\n\n

Taleggio DOP<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

A delicious, sweet dessert with a hint of Taleggio cheese, this is the recipe for Taleggio Kiss Cake, from chefs Antonella Ricci and Vinod Sookar, a tempting preparation inspired by art. Ingredients for Taleggio Cheese Kiss Cake For the Cocoa Cake For the cocoa bean crumble For the Saffron Custard For the Ice Cream Procedure […]<\/p>\n","protected":false},"author":4,"featured_media":54093,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15650,15654],"tags":[20478,20268,18589,20267,20846,20845],"class_list":{"0":"post-55556","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine-en","8":"category-recipes-from-italy","9":"tag-christmascookies","10":"tag-fallrecipe","11":"tag-michelinstar","12":"tag-taleggio-en","13":"tag-taleggiocake","14":"tag-taleggiorecipes"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/55556","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=55556"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/55556\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/54093"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=55556"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=55556"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=55556"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}