Zuccotto cherry

Description

Zuccotto is a typical Italian dessert, originally from Florence. Some believe that his kooloobong form, this dessert is bound to the famous Duomo, Cathedral of Santa Maria del Fiore. Others refer to the literal meaning of the word: zuccotto comes from zucca means "pumpkin". Others allude to the resemblance to a cardinal's hat. But anyway, zuccotto - a delightful dessert with various fillings of ricotta, cream, mascarpone. Served cold or polysaturatedfat.

Ingredients

Chicken egg

4 piece
Sugar
Salt
Flour

100 g
Cocoa powder

30 g
Leavening agent

0.5 tsp
Butter

25 g
Cherry

500 g
Orange juice
Liqueur

3 Tbsp
Ricotta

200 g
Powdered sugar

5 Tbsp
Candied

0.25 cup
Mascarpone

300 g
Dark chocolate

235 g
Cream

1 cup

Cooking

Preheat the oven to 180 degrees. Two forms, rectangular 20*30 cm and round with a diameter of 20 cm, vystelit baking paper and lightly grease. Whisk the eggs with 150 g sugar and salt in a lush foam (about 5-7 minutes).

In a separate bowl, sift together the flour, cocoa and baking powder, stir. Add to egg mixture in 3 stages, stirring gently with movements from the bottom up. Add butter and carefully mix.

Spoon the batter into the prepared form. Bake for 10 minutes until dry toothpick. I pulled a round shape in 8 minutes. Finished cakes leave in tin for 5 minutes to slightly cool, then remove from the mold and cool completely.

In a saucepan put the cherries, add the orange juice and 1/3 Cup. sugar. Bring to a boil and cook on low heat under cover for about 10 minutes until soft. If cherries are frozen, just bring to a boil. Drain cherries in a colander, saving the juice. When the juice has cooled, add 2 tbsp liqueur (or brandy).

Bowl volume of approximately 1.5 l line a rimmed cling film. With the cooled cake, remove the paper. Rectangular sponge cake cut into strips.

Place them in a bowl, forming a dome.

Slightly soaked in cherry juice (part, leave for impregnation of the round cake).

Mascarpone lightly whisk. Connect the ricotta, 1/3 of the mascarpone, 3 tbsp sugar and 1 tbsp liqueur (brandy), whisk until smooth. Add the candied fruit, stir.

Pour into the dome, spreading it on the cakes, and leaving the middle free. "Feed" filling and half cherry.

The remaining cherries preroute with 2 tablespoons of powdered sugar. Whisk until smooth with the remaining mascarpone.

Put the mass in the center of the dome.

If necessary, round cake, cut to the desired diameter. Slightly dampen remaining cherry juice. Put the cake in the base of the dome. Cover with plastic wrap and store in the fridge or freezer to cool. If the cake you have spent a few days in the freezer and completely frozen, then before serving, you need to put it in the fridge for a few hours to become softer.

For the glaze, bring the cream almost to a boil. Pour over the chocolate and leave for 5 minutes. Then mix until smooth.

Invert the cake on the grill, remove the bowl and film. Apply the icing on the cake.

Comments and reviews

Leave a comment or a recipe review