Pasta biscotto  - Rielaborazione della ricetta del rotolo della mitica Numberone di Coquinaria

120 gr farina 00 - 120 gr sifted flour

120 gr zucchero a velo - 120 gr icing sugar

Crema - Filling

100 gr cioccolato bianco - 100 gr white chocolate

50 gr cioccolato bianco alla vaniglia - 50 gr vanilla flavoured white chocolate

300 gr panna da montare - 300 gr whipping cream

Beat yolks with icing sugar at high speed until light and fluffy

Beat egg whites until firm

Gently fold in alternating egg whites and flour

cuocere in forno (preriscaldato) per circa 15 min a 200° nella parte media del forno (non ventilato)

Preheat oven

Pour on a 30cm x 40cm pan, previously covered with baking paper

Cook on a middle rack, for about 15 minutes at 200°C

Rimuovere la carta forno e lasciare raffreddare

Immediately turn on a cake board

remove baking paper and let cool

Cut the biscuit in half

Mescolare fino a che non ci sono grumi e lasciare raffreddare

Pour 100 gr hot whipping cream over white chocolate and stir until melted

Let cool

Whip 200 gr whipping cream until firm

Gently fold white chocolate ganache with whipped cream

Versare uno strato di crema su una parte del biscotto, livellare bene e sovrapporre il secondo strato.

Spolverizzare con abbondante zucchero a velo e mettere in frigo a solidificare

... until smooth

Spread cream on the biscuit, then cover with the remaining biscuit and cover with sifted icing sugar

Put in the refrigerator until firm (at least 3 hours)

and.......

Hope you like it!

se avete domande non esitate a contattarmi!

if you have any question, feel free to e-mail me