
Manga & Chibi / Cakes to share
Illustrated Fan-Shaped Panforte
Half a disc of panforte composes a low fan with alternating icing sugar quarters. Small lines of chocolate follow three separations, without masking almonds or citrus fruits.
Two half-discs of 20 cm, 12 thin parts / Cooked honey syrup, dense mixture and soft cooking
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Dessert in this mood
Half a disc of panforte composes a low fan with alternating icing sugar quarters. Small lines of chocolate follow three separations, without masking almonds or citrus fruits. The corresponding shaping and assembly are detailed in the steps.
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Preparation
- Line a 20 cm round mold with baking paper. Roast the almonds for 8 minutes at 150 °C and leave to cool.
- Mix almonds, peel, flour and spices. Heat honey and sugar in a saucepan up to 118 °C, measured with a thermometer.
- Pour the syrup over the dry ingredients and mix quickly with a solid spoon. Stir in the pan with the back of a lightly oiled spoon.
- Cook for 25 to 30 minutes at 150°C; the centre remains soft when heated. Cool completely at least 3 hours before unmolding.
- After full cooling, cut the disc into two half discs. Using paper covers on top, powder only three sectors per half disk with the expected icing sugar; remove the covers. Melt the chocolate and draw three short and thick lines following the separations, from the right edge to the rounded, without adding a handle. Allow to freeze for 20 minutes and then cut out twelve thin serving pieces.
Preserve and Serve
10 days well packed in the cool and dry.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
You can choose a sweeter or more full-bodied honey, keeping the indicated amount. Replacing honey with dry sugar, on the other hand, requires a review of the recipe.
Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.
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