The Italian Way of Life

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I want to dedicate today’s blog post to one of my favorite cakes/desserts – Zuccotto.

The very first Zuccotto is believed to have been prepared in Florence in the 16th century. Naturally, the popular dessert has evolved considerably over time and today there are many different ways to prepare Zuccotto. To me, Zuccotto is a delicious summer dessert which consists of a tasty cream surrounded by sponge cake that gains zest from a tiny bit of liqueur (of course the liqueur can be replaced by any kind of juice). Although this cake looks impressive, it is quite easy to make.

These pictures were taken while I was making my very first Zuccotto and the result was very yummy! Since then I have made many more Zuccottos for all kind of occasions and every time numerous people come and ask me for the recipe.

The following recipe is my personal favorite among the many recipes you can find on the internet.

preparation time: 1 hour + 6 hours cooling time

servings: around 12 pieces (you will need a plastic bowl that fits 2 liters)

ingredients:

for the sponge cake: 5 eggs, 2 table spoon hot water, 100 g sugar, 1 pinch of salt, 120 g all purpose flour, 30 ml rum (can be replaced with juice), 70 ml Amaretto liqueur (can be replaced with juice)

for the filling: 100 g sugar, 100 g roasted and chopped almonds, 50 g meringue, 400g dark chocolate, 1 l cream, 80 g roasted hazelnuts, 50 g confectioner’s sugar, 2 tablespoons unsweetened cocoa powder to sprinkle

directions:
  • preheat oven (180° C)
  • whip eggs, water, sugar and salt for 4 minutes until foamy
  • gently fold in flour
  • set 5 tbsp. of dough on a baking sheet and spread to a circle of 20 cm (diameter)
  • spread the rest of the dough on a baking plate covered with a sheet (rectangle)
  • separately bake the circle as well as the rectangle for approx. 10 – 12 minutes
  • set sponge cake aside and allow it to cool down
  • cut a circle of 30 cm out of the rectangle
  • place a cut from the outside of the circle to the center (this makes it easier to place the cake in round bowl)
  • put the cake in a bowl that fits 2 l and make sure that the cake fills the bowl all the way to the top
  • you can use the left overs of the sponge cake to stuff any holes in the bowl
  • take 70 ml rum and/or amaretto to soak the cake
  • caramelize the sugar and add almonds
  • spread out on a baking sheet, allow it to cool down and chop coarsely
  • crumble meringue
  • chop 100 g chocolate coarsely
  • whip the cream until stiff and put 1/3 of it aside
  • add hazelnuts, confectioner’s sugar, caramelized almonds, meringue and chocolate to 2/3 of the whipped cream
  • fill the mixture into the bowl until it covers the sponge cake completely
  • put a hole in the middle and put it in the fridge
  • gently melt 300 g chocolate
  • stir half of the remaining 1/3 of whipped cream in the melted chocolate
  • add remaining whipped cream and fill the mix into the hole and even it out
  • cover the bowl with the round sponge cake circle and soak it with the remaining 30 ml of Rum and Amaretto
  • set the bowl into the fridge for at least 6 hours
  • turn the cake upside down on a plate and sprinkle with cocoa powder
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One thought on “The Italian Way of Life

  1. Pingback: Zuccotto Recipe | goodthingsfromitaly

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