Barchiglia
Barchiglia
Barchiglia is a Sardinian dessert with shortcrust pastry, almonds, jam pears and chocolate icing.
Barchiglia is a traditional Sardinian dessert, suitable for the Easter table and built on the combination of a crumbly base and a soft almond heart. jam The pear flavor introduces a delicate, fruity note, while lemon and cinnamon define the flavor profile without overpowering the flavor of the dried fruit. The dark chocolate finish adds intensity and a smooth surface, creating a sharp contrast with the sweetness of the dough and the more tender texture of the filling. The preparation requires attention, especially when working the dough. shortcrust pastry and in the incorporation of the egg whites whipped, steps that determine respectively crispness and lightness. Moderate cooking allows to the mixture to firm up without drying out too much; the toothpick test confirms the correct point before cooling and glazing.
Instructions
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9 steps · natural Italian voice
Prepare the shortcrust pastry
Make a well in the center of the flour and add the cold butter, cut into small pieces. Rub the flour and butter between your fingers until you obtain small, even lumps, then make a well again and add the sugar, salt, and egg yolks. Mix quickly until the dough forms, without overworking it.
Let the dough rest
60 minStretch the dough with your palms, roll it up, and stretch it again to make it compact. Shape it into a ball, wrap it in foil, and refrigerate it for at least an hour. Resting should make the dough firmer and easier to work with.
Prepare the almonds
Blanch the almonds, shell them, and chop them finely. Grind them into very fine pieces, leaving no large pieces. the mixture The final result will be uniform and will spread easily on the base shortcrust pastry.
Prepare the mixture
Beat the egg yolks with the sugar until smooth, then add the chopped almonds, salt, cinnamon, and grated lemon zest. the mixture until the ingredients are well combined and the aroma of the herbs is evident.
Whip the egg whites
Whip the egg whites to stiff peaks: lifting the whisk, the mixture must keep its shape without dripping. Incorporate them to the mixture of almonds with delicate movements from the bottom up, avoiding deflating them and maintaining a soft and airy consistency.
Assemble the cake
Butter one baking pan round and spread a disk of dough on the bottom shortcrust pastry about 3 millimeters thick. Distribute small flakes of the mixture over the surface. jam of pears, then pour the mixture with almonds and level it delicately, without compressing the filling too much.
Cook and cool
30 minBake at 160°C (32°F) for about 30 minutes. Check for doneness by inserting a toothpick into the center: it should come out clean and dry. Remove the cake from the oven and let it cool completely before proceeding with the frosting, so that the icing remains even.
Prepare the icing
Melt the dark chocolate in a double boilerSeparately prepare a syrup by dissolving the sugar in a little water, then add it to the melted chocolate and stir until you obtain a smooth, fluid, lump-free glaze.
Glaze the boat
Pour the still-warm glaze over the cooled cake and spread it evenly over the surface. Let it set until it forms a smooth, glossy coating. Serve the barchiglia after the glaze has completely cooled.
Chef's Tips
The editorial staff recommends incorporating the egg whites assembled with delicate movements from bottom to top, so the mixture with almonds it retains its lightness during cooking.
Ingredients
- Ingredients for 6 people
- For the shortcrust pastry (pasta frolla):
- (7.05 oz) 200 g flour
- (3.53 oz) 100 g butter
- (3.17 oz) 90 g sugar 3 egg yolks
- 1 pinch of salt
- For the mixture:
- (5.29 oz) 150 g almonds
- (5.29 oz) 150 g sugar
- 3 eggs
- 1 pinch of salt
- 1 pinch of cinnamon jam of pears 1 lemon
- For the icing:
- (5.29 oz) 150 g sugar
- (1.06 oz) 30 g dark chocolate
⚠️ Automatic ingredient-based detection. Always check product labels.
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