Sturgeon

Storione

Traditional fish-shaped dessert, with layers of almond paste and chocolate cream.

8 servings

Easy

Sturgeon is a traditional dessert with a recognizable and scenic shape, designed to be presented whole and then served cold in slices. Its structure alternates the compact and sugary consistency of the almond paste to the softness of the chocolate cream, with the citrus scent of lemon zest making the taste more balanced. The decoration in candied citron It defines the fins and tail, while the coffee beans complete the visual reference to the animal. The preparation requires careful attention to the syrup and the cooking of the cream, which must be smooth and dense enough to support the layers. Sturgeon is part of the Italian confectionery tradition.

Instructions

Voice reading

8 steps · natural Italian voice

Prepare the almonds

Blanch Peel the almonds and chop them finely. Process until you obtain a uniform grain, without large pieces: the mixture should be compact and easily spreadable in the pan.

Prepare the syrup

Pour the sugar into a saucepan with 300 deciliters of water and heat until a clear syrup is obtained. Check that the sugar is completely dissolved and that the liquid has no visible crystals.

Shape the dough

Turn off the heat and add the chopped almonds to the syrup, mixing carefully. Continue until you obtain a mixture homogeneous and consistent, without dry areas: this will be the almond paste to alternate with the cream.

Flavor the milk

Bring the milk to a boil with the lemon zest. When the liquid is gently boiling and the citrus scent is evident, turn off the heat and remove the peel completely, so as to avoid an overly intense aroma.

Cook the cream

Add the sugar, flour, egg, and dark chocolate to the milk. Stir constantly. on the heat until the mixture it thickens and becomes uniform, without lumps, with the chocolate completely melted.

Alternate the layers

Line a fish-shaped mold with a thin layer of almond pasteAdd a layer of chocolate cream and continue alternating the two mixtures, distributing them evenly to obtain a compact structure.

Complete the surface

Finish with a layer of almond paste, carefully leveling it to close the cake. Decorate with the candied citron shaped to form fins and tail and arrange the coffee beans as eyes.

Cool and serve

Transfer the cake to the refrigerator for a few hours, allowing it to firm up completely. Serve it cold, when the layers are firm and the alternating layers are clearly visible when cut. almond paste and chocolate cream.

Chef's Tips

To obtain even layers, spread the almond paste in thin, compact layers, allowing each layer of cream to settle before covering it.