Ingredients (for a 17 cm wide baking tray)
FOR THE SAVOURY SPONGE CAKE :
15 g sugar
50 g corn starch
50 g Italian ‘00’ flour
1/2 tsp baking powder
2 small tsps salt
FOR THE GORGONZOLA DOLCE CUSTARD :
250 ml whole fresh milk
60 ml fresh cream
12 g corn starch
12 g rice starch
75 g egg yolk
25 g butter
80 g Gorgonzola Dolce
FOR THE WINE JELLY :
500 ml ‘Nebbiolo’ red wine
12 g gelatine sheets
TO GARNISH :
Piedmont hazelnuts, whol and roughly chopped
Method: Prepare the sponge by whipping the eggs with the sugar and salt for 15 minutes.
Sift the flour with the corn starch and the baking powder and add to the whipped eggs, a little at a time. Delicately mix with a spatula using a bottom-up movement to avoid deflating the mixture. Pour into a baking tray measuring 17 cm wide, with its base covered in baking paper, and bake at 180°C for 25-30 minutes.
In the meantime, prepare the Gorgonzola custard. Bring the milk to the boil; sift the starch, mix together with the cream, add the boiling milk and place over the heat to cook, stirring with a whisk until the cream thickens. Remove the pan from the heat and add the egg yolks, butter and, lastly, the Gorgonzola.
Mix well until you get a smooth cream. Pour into a bowl, cover with cling film touching the surface and leave to cool. Cut the sponge into two disc shapes. Place the first disc at the bottom of a forming ring and cover with the Gorgonzola cream, place the second disc on top and cover in cream.
Keep in the fridge until the tart is properly chilled. In the meantime, prepare the wine jelly. Boil the wine to remove the alcohol. Leave to cool down to 40°C and then add the gelatine sheets, previously soaked in cold water. Leave to cool to room temperature. Cover the surface of the tart with the wine jelly.
Leave the tart to chill in the fridge again. Once the jelly has set, remove the forming ring and decorate with the chopped hazelnuts.