Panna cotta cake is a sophisticated and creamy dessert with a luscious panna cotta layer atop a soft cake base. It's a fantastic treat for special occasions. Here’s a recipe for making a panna cotta cake:
Ingredients:
For the Cake Base:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (120ml) milk
- 1 teaspoon vanilla extract
For the Panna Cotta Layer:
- 1 cup (240ml) heavy cream
- ½ cup (120ml) whole milk
- ½ cup (100g) granulated sugar
- 1 tablespoon gelatin powder (or 3 teaspoons gelatin sheets), dissolved in 2 tablespoons water
- 1 teaspoon vanilla extract
- Zest of 1 lemon or orange (optional, for added flavor)
For the Fruit Sauce (optional):
- 1 cup (240ml) fruit juice or puree (such as raspberry, strawberry, or mango)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions:
1. Prepare the Cake Base:
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Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
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Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Combine Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
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Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Panna Cotta Layer:
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Heat Cream and Sugar: In a saucepan, heat the heavy cream, milk, and granulated sugar over medium heat until the sugar is dissolved and the mixture is hot but not boiling.
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Add Gelatin: Remove the saucepan from heat. Stir in the dissolved gelatin until fully combined. Add the vanilla extract and zest (if using).
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Cool Slightly: Let the panna cotta mixture cool to room temperature.
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Pour Over Cake: Once the cake is completely cooled, place it on a serving plate. Pour the panna cotta mixture over the cake, smoothing it out if needed. Chill in the refrigerator for at least 4 hours, or until the panna cotta layer is set.
3. Prepare the Fruit Sauce (optional):
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Heat Fruit Juice/Puree: In a small saucepan, combine the fruit juice or puree with granulated sugar. Heat over medium heat until the sugar is dissolved.
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Thicken Sauce: Stir in the cornstarch mixture and cook until the sauce thickens. Let it cool before drizzling over the cake.
4. Serve:
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Garnish: Once the panna cotta layer is set, you can garnish with fresh fruit, fruit sauce, or mint leaves if desired.
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Slice and Serve: Slice and serve the panna cotta cake chilled.
Enjoy your panna cotta cake! It’s a beautiful and delicious dessert with a creamy panna cotta layer that complements the soft cake base perfectly.
