Combine cold butter and flour in the planetary mixer. Work with the paddle attachment and sand. Add Fabbri Pastovopan and icing sugar. Mix until a homogeneous dough is obtained. You can use the shortcrust pastry immediately, or leave it to rest in the fridge for later use. Roll out thinly and cup the desired size. Bake at 160°C for about 15 minutes.
Bring the milk to 60°C, add the Fabbri Pannamousse, and mix well. Cool to 12°C and then add the semi-whipped cream.
Bring the milk to 60°C, add the Fabbri Pannamousse, mix well, then add Fabbri Pastovopan, ideally cold, to lower the temperature of the mixture. Then add Fabbri Moka Delipaste. Cool to 12°C and then add the semi-whipped cream.
COMPOSITION OF THE CAKE
In the 60*40 h4 baking tin, lined with acetate, create a first layer of 1050 g of annacotta. Knock down and create a thin layer with 450g of Snackoloso Fabbri Brownie. Top with Bavarian Mocha. Beat again and create yet another layer with 450g of Snackoloso Fabbri Brownie. Complete with the remaining pannacotta and blast chill. Glaze the surface with Snackoloso Fabbri Brownie. Remove from the tin, cut into the desired shape and place on a previously prepared shortcrust biscuit the size of the slice. If you don't have a baking tin as per the recipe, you can make the cake in a traditional mould, following the usual procedures.