Zuccotto Florentine dessert
66 120 минут 8 порции
I suggest you make Zucotto, which can be the excellent decoration of the Christmas table. Zucotto – traditional Florentine chilled dessert, pie-dome. Cocotte, made in the form of pumpkin (zuccotto in Italian means "little pumpkin"). According to legend, the first author of this cake was inspired by the shape of the dome of the Florence Cathedral. The recipe for this dessert I saw at Anastasia Skripkina on the website say7.info and immediately decided that I'll cook:) the Recipe is slightly changed, very small adjustments.
for New Yearfor 8th of Marchfor birthdayfor Christmasfor 23rd of Februaryfor Valentine's Day
Ingredients for Zuccotto Florentine dessert
- Flour - 100 g
- Butter - 100 g
- Chicken egg - 2 PCs
- Sugar - 120 g
- Vanilla sugar - 1 package.
- Leavening agent - 1 package.
- Cocoa powder - 20 g
- Sour cream - 3 tbsp.
- Cream - 300 g
- Powdered sugar - 100 g
- Cherry - 250 g
- Almonds - 100 g
- Dark chocolate - 50 g
Step by step instruction of cooking Zuccotto Florentine dessert
So, for Zucotto we need:
1. Flour-100 grams.
2. Butter-100 grams.
3. Eggs-2 pieces.
4. Granulated sugar-120 grams.
5. Vanilla sugar-1 packet (in the original recipe there).
6. Baking powder-1 sachet.
7. Cocoa powder-20 grams.
8. Sour cream-3 tablespoons (original recipe is not).
1. Cream with a fat content of 33-35%-300 grams.
2. Sugar powder-100 grams.
3. Cherry-250 grams.
4. Nuts (I have almonds)-100 grams (original recipe-50 grams).
5. Chocolate-50 grams.
Mix the sifted flour, baking powder, cocoa powder.
To them add the softened butter, mix well.
Egg whisk with sugar and vanilla sugar.
In the original recipe the sugar is immediately added to the flour, eggs whipped separately and then added.
Add the sugar-egg mixture to the dough. Mix well.
At this stage, will discuss in more detail. The oven I have an old, bakes unevenly, dries one edge. Therefore, when baking a sponge cake I got dry, more like sand. I think it partly out from the fact that sugar was not added to the eggs, and once in the flour, respectively, have not disappeared... So, when I started to redo the biscuit, eggs whipped with sugar. But, it seemed to me that the dough is still a little tight, so I added three tablespoons of sour cream and stirred with a mixer. After that the dough was very airy, akin, rather, to the cream :)
The dough spread on a baking tray lined with baking paper, and level. Put into the oven at 180 degrees for 15-20 minutes. I have baked exactly 20 minutes.
At this time in the form of dessert vistream with cling film. I have a bowl with a diameter of about 20 cm.
Ready cake remove from oven and allow to cool. It turned out just divine! Incredibly fluffy, very soft in the mouth direct crumbles and melts :) I think this cake is well suited for rolls.
From the cooled sponge cake cut out a circle the diameter of our forms and triangles to cover the wall. I needed 6 triangles and biscuit still left.
Prepare the filling.
To do this, grind nuts, chocolate (I rubbed on a large grater), cherry. My cherries were frozen, I cut until it has time to melt. After leaked juice. Zelikovich reserve a few berries for decoration.
For the cream whisk the cream and icing sugar. At this stage you have to be very careful that the cream started to turn into butter. Need to whisk until until the mixture thickens and the mixer will start to appear grooves. Once that happens, the beating should stop.
In cream add chopped nuts, stir.
Chocolate. As well interfere.
Last add the cherries and all mix well.
Ready cream put into the form with biscuit.
Cover the top cut out circle. Remove the dessert in the fridge for 6-8 hours. I he stood the night on the balcony.
Ready Zucotto overturn on a plate and get out of shape.
Optionally sprinkle with icing sugar and decorate with cherries.