3 Delicious Italian Michelin Star Chef Cake Recipes!

Rose Cake with Brioche Bread by Michele Minchillo

Chef Michele Minchillo of the one Michelin star Vitium Restaurant in Crema (CR) (Lombardy) shares his recipe "Torta di Rose, Pan brioche" - Rose cake, brioche bread. Chef Michele Minchillo is from Puglia and at the helm in the Vitium Restaurant which occupies a historic palazzo in the centre of Crema.


For the rose cake: Yeast mixture:  50 g manitoba flour; 2 g brewer's yeast; 25 g whole milk

For the dough:  200 g manitoba flour; 3 g brewer's yeast

120 g whole milk; 80 g eggs; 50 g white sugar; 70 g butter

4 g fine salt; 15 g honey and flavorings (lemon, orange, vanilla); 15 g bitter cocoa powder; 30 g chocolate chips. For the stuffing: 80 g butter; 20 g hazelnut paste; 70 g sugar.

For the brioche ice cream: 250 g whole milk; 250 g brioche bread; 250 g cream; 3 g neutral for ice cream; 30 g glucose

For the raisin and strawberry salad: 3 whole strawberries; 20 g raisins; 5 g white sugar; 5 g lemon juice; Q.b. basil; Q.b. edible flowers. 


For the rose cake:  For the Biga/Yeast Mixture: mix the ingredients. Leave to double (it will take about 2 hours).

For the dough: Add the biga to the dough ingredients. Knead, adding one egg at a time, until you reach the gluten mesh (a very dense mesh which, just like a fine mesh, retains the carbon dioxide produced by the yeasts). Add the butter, mixing to obtain a homogeneous mixture. Leave to rise at 4°C overnight. For the stuffing: the following day, roll out the dough and place the filling on top. Roll up and form cylinders. Leave to rise in a pan for about an hour. Cook at 180°C for 18 minutes with the valve closed. For the brioche ice cream: Cook the brioche bread and milk, at 83°C for 2 hours, inside a vacuum bag. In a thermomix, combine the freshly cooked brioche bread and milk with the other ingredients. Bring the temperature to 80°C. Place the mixture in a Pacojet container. Break down and pacotize.

For the raisin and strawberry salad: Cut the strawberries into brunoise. Combine all the ingredients, leave to marinate overnight. For the finishing: Arrange the raisin and strawberry salad on the base of the plate. Place the ice cream on top. Serve separately with the rose cake.

The traditional Caprese cake, with the original formula, invented for Al Capone. The recipe of the Michelin Star Chef Luigi Lionetti of Punta Tragara in Capri. Caprese cake. It is a recipe that has traveled around the world, served in Italian restaurants in New York as well as in trattorias in Milan. But the Caprese cake recipe in Capri has a completely different flavour. The Punta Tragara is a five-star luxury hotel, right above the magical visit to the Faraglioni and a place that over time has seen VIPs and actors pass by, but even before that, great figures of contemporary history. The Caprese chef Luigi Lionetti has been cooking here for 13 years, offering haute cuisine from Campania in the starred restaurant Le Monzù


4 eggs; 150 g of white sugar; 150 g of butter; 200 g of blanched almonds; 250 g of dark chocolate; icing sugar to decorate. 


To make the cake, mix the butter, softened at room temperature, with the sugar, adding the egg yolks one at a time. Then it's the turn of the finely chopped almonds and the melted chocolate. Finally, add the whipped egg whites, working them delicately with a wooden spoon or a cake server, so as not to dismantle them. Pour the mixture into a buttered pan and bake in the oven for about 45 minutes at 180°C. Grazie alla Cucina Italiana!

Torta di Giardino di Fragole - Luca Montersino

The name of Luca Montersino often resonates within the walls of haute patisserie. Executive Chef, director of the Etoile Culinary Arts Institute from 2001 to 2004, the master pastry chef boasts countless projects and published books. His Strawberry Garden cake is a hymn to this delicious fruit: the freshness and delicacy of the strawberries combines with the sweetness of the underlying meringue and the softness of the layers of sponge cake enriched with a delicious strawberry cream. Alternating layers of sponge cake flavored with limoncello and strawberry mousse, covered with yogurt and fresh strawberries. A piece of artwork!

Ingredients for a 24cm round mould:

For the sponge cake:  250 g of eggs (in my case I removed 2 tablespoons from 6 eggs); 175 g of granulated sugar; 150 g of flour; 50 g of potato starch; Vanilla or grated lemon zest (organic); Butter to grease the pan. For the strawberry mousse. For the Italian meringue: 100g. of sugar;  25 g of water; 70 g of egg whites; 25 g of sugar (for the egg whites); for the mousse: 700 g of strawberries; 400 g of whipped cream; 40 g of sugar; 4 g of Gelatine; for the icing:  300 g of Greek yogurt;  20 g of sugar; 4 g of Gelantine; some strawberries (enough quantity to make a cake topping

For the limoncello bagna: 120 g of water; 120 g of sugar; 30 g of limoncello




First, butter and flour the 24 cm diameter springform pan to be used (you can also use a mix of flour and icing sugar to flour the mold), preheat the oven to 180 degrees. Sift the flour and starch into a bowl, add the chosen flavoring (grated lemon zest). Weigh the eggs, starting from 5 and adjusting the weight until you reach 250 g. Pour the eggs and sugar into a bowl and place it on a boiling saucepan to heat the mixture in a bain-marie.Beat the mixture in a bain-marie until it reaches 40 (a kitchen thermometer is needed). Remove from the heat and whip the mixture with an electric whisk (or in a planetary mixer) until the mixture is very puffy and firm, at least 15 minutes. At this point, add the dry mixture in 3/4 times, mixing from bottom to top using a spatula. Pour the mixture into the springform pan previously buttered and floured up to 3/4. Bake in a hot oven at 180 on the lower part for about half an hour. Then let it rest for 10 minutes in the turned off oven with the door open. Remove from the oven, remove from the pan and let cool on a wire rack.

To use the sponge cake to make a filled cake, place it in the freezer for half an hour: this way it solidifies and the cut is perfect. For the Italian meringue: To prepare the Italian meringue, place 100 g of sugar and water in a saucepan on the heat, mix well and boil until it reaches 121 C, taking care not to caramelise. Meanwhile, whisk the egg whites with the sugar and slowly pour in the boiling sugar, continuing to whisk for at least 2 minutes. You need to reach the consistency of a meringue and it's ready. For the mousse: Soak the isinglass for 10 minutes. Meanwhile, blend the strawberries and heat some of the pulp with the squeezed gelatine (you can do this in a saucepan on the stove, or in the microwave).

Then combine with the other blended strawberries and add to the Italian meringue, mixing well. Whip the cream with the sugar and add to the mixture. The mousse is ready.

For the Icing: Place the isinglass in a container with a little cold water for 10 minutes. Heat a part of the yogurt in a small bowl in the microwave and add the soaked and squeezed gelatine and let it dissolve carefully. Add the rest of the yogurt, well mixed with the sugar and mix carefully. Open the 24cm springform pan, lightly butter the edges and carefully lay out the cling film. Reassemble the mold and line the bottom with the strawberries cut into slices lengthwise. Then cover the strawberries with yogurt, making a layer on the base of the mold and place in the freezer.

For the limoncello syrup:


Boil water and sugar for a minute and then add the limoncello. Leave to cool and the syrup is ready for use.

Cake assembly:

1) Remove the mold with the yogurt and strawberries (the first layer) from the freezer. 2) Pour a layer of strawberry mousse on top. 3) Insert a slice of sponge cake approximately 1.5 cm high (cutting out an entire disc).

 4) Brush the sponge cake disc with the limoncello syrup. 5) Pour a layer of strawberry mousse 6) Insert a 1.5 cm high slice of sponge cake 7) Brush the sponge cake disc with the limoncello syrup. Place the cake in the freezer for 2/3 hours (until it is completely frozen). Then remove the cake from the freezer, turn it upside down onto the serving plate, remove the film and wait 5/10 minutes before opening the mold ring. Trim with the smooth-bladed knife, eliminating a couple of millimeters of the surface that have duller colors than the internal part. For this operation the cake must be semi-frozen. Leave to rest for 2 hours in the fridge and 1 hour at room temperature before serving. It can be decorated with fresh strawberries and chopped pistachios.

Noci. Miele – torta di noci:  Walnut Cake

The Michelin Star Chef Marco Lagrimino of the one Michelin star restaurant L'Anchovy * in Perugia (PG) offers us his recipe “Noci. Honey” – Walnut cake, thinly sliced and served in layers, filled with sheep's ricotta, honey foam, and celery both gelled and julienned. Inside the bright, original dining room with its open-view kitchen, Michelin Star Chef Marco Lagrmino combines international influences gained from time spent outside Italy with various local ingredients. 


For the walnut cake: 150 ml milk; 100g of butter; 3 medium eggs; 150 g of 00 flour; 150 g of shelled walnuts; 150 g of sugar; 1 sachet of baking powder; For the honey foam: 250 g of honey; 350g of water; 10 g of gelatine; For the celery gel:

350 g of celery juice; 100g of water; 20 g of sugar; 4.5 g of agar agar


For the walnut cake: chop the nuts 50 g of sugar. Whip the eggs with the remaining sugar. Once well whipped, add the milk and melted butter to the eggs; add the walnuts and then the sifted flour and yeast. Cook at 180° for 30/35 minutes. For the honey foam: bring the water to the boil, add the gelatine, allowing it to dissolve, and then the honey, allowing it to dissolve as well. Once cold, pour everything into a siphon with a charge. For the celery gel:

bring everything to the boil, once gelled, blend. 


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