Publication or use of pictures, recipes, articles, or any other material form my Web site, on or off-line without written permission from the author is prohibited. If you would like to use my articles on your Web site or in your publication, contact me for details. Avoid infringing copyright law and its consequences: read the article 7 Online Copyright Myths by Judith Kallos
Copyright © 2003 - 2011 Anna Maria Volpi - All Rights reserved.
Anna Maria's Open Kitchen Site Map
Some More Hot Topics You'd Like to See adv.
Zuccotto, filled with ice cream or whipped cream, is the modern version of a layer cake from Florence, not conventionally arranged, but shaped in the form of a dome. Zuccotto it is said to have been inspired to the shape of the Cupola of the Duomo of Florence.
for the filling
3/4 cup (approximately 180 cc) Cointreau liquor or rum
3 cups (750 cc) whipping cream
3/4 cup (90 gr) powdered sugar
1 teaspoon vanilla powder
2 squares (60 gr) unsweetened dark chocolate, grated
3 tablespoons (30 gr) peeled almonds, very finely chopped
1/2 cup (60 gr) candied orange and citron, diced
2 - 1/2 squares (75 gr) semi–sweet chocolate, coarsely chopped
Cut the sponge cake in slices about 1/4 inch (6 mm) thick.
Line the inside of the bowl with the cake slices.
Line a round bowl, approximately 7 - 1/2 inches (18 cm) in diameter and approximately 4 - 1/2 inches (11 cm) deep, with plastic wrap.
Cut the slices in wedges, if necessary . . . .
Whip the cream, sugar, and vanilla until firm. Add the dark chocolate, almonds, and candied fruit into the whipped cream.
Brush the cake slices with Coitreau.
Transfer half of the cream mixture into the cake.
Melt the semisweet chocolate in a double boiler, or in a small saucepan over boiling water.
Gently fold the melted chocolate into the remaining cream.
Fill the sponge cake with the chocolate cream until completely full.
The cake needs to be served cold but not frozen. To see if the cake is ready for serving, insert a skewer in it to test its softness. Remove the cake from the freezer, and place in the refrigerator to soften before serving, about 6 – 7 hours.
If the cake is removed from the freezer and kept at room temperature, it will take about 3 hours to be ready for serving.
Seal tightly with plastic wrap and freeze for at least 3 – 4 hours.
Trim the short edges of the cake slices to make them even.
Trim the excess portion of the sponge cake.
. . . . to uniformly cover the surface of the bowl in a geometrical design.
Combine folding with a gentle round top to bottom motion.
Cover the cake with the remaining sponge cake slices.
Brush on the remaining liquor.
Cover with a disk of parchment paper.
Whipped Cream Cake
How to Make a Tuscan Zuccotto Recipe