Zuccotto Cake Recipe, a Classic Florentine Cake скачать в хорошем качестве

Zuccotto Cake Recipe, a Classic Florentine Cake

Zuccotto is an ancient recipe born here in Florence in the 1550 It was called 'elmo di Caterina' (Caterina's helmet) in honor of the Medici family who appreciated its fresh and flavored taste. The recipe in the last centuries it's been modernized but it's always a very sweet and tasty dessert made with pan di spagna and a ricotta cream. I hope you enjoy this and as always if you have liked the recipe thumbs up and Subscribe to Gnam for more content like this : https://bit.ly/341DSMK Zuccotto Cake INGREDIENTS 750 gr ( 1.65 pound ) pan di spagna ( if you want the recipe HERE ) 1000 gr ( 2.2 pound ) ricotta cheese 500 gr ( 1.1 pound ) heavy cream 125 gr ( 4.41 ounce ) icing sugar 200 gr ( 7.05 ounce ) chocolate or chocolate chip 40 gr ( 1.41 ounce ) unsweetened cocoa powder 80 gr ( 2.82 ounce ) sugar 50 gr ( 1.76 ounce ) rhum 150 gr ( 5,29 ounce ) water For the Ganache 120 gr ( 4.23 ounce ) water 70 gr ( 2.47 ounce ) sugar 150 gr ( 5.29 ounce ) chocolate 70 % INSTRUCTIONS Take 750 gr pan di spagna and cut it in slices 1 cm width put 150 gr water and 80 gr sugar in a saucepan, when it begin to boil add 50 gr rhum, let it boil for 1 minute to let the sugar melt completely sieve 1000 gr ricotta cheese ( drain ricotta for a couple hours before sieving it ) whip 500 gr heavy cream with 35 gr icing sugar add 90 gr icing sugar at the sieved ricotta a little at the time stir together the whipped cream and the sieved ricotta take half of this mixture in this half add 40 gr unsweetened cocoa powder and mix well Chop 200 gr chocolate finely, i've used chocolate chip this time take the mixture without the unsweetened cocoa powder and add the chocolate, mix well Now let compose the zuccotto. Take a bowl about 21 cm diameter and height 10 cm and cover it with plastic wrap At this point take the pan di spagna slices and cover the bowl, brush the slices with rum syrup. Now put the cream with the cocoa powder and put in the bowl Now put the other cream until the bowl is full. Cover with the remaining Pan di spagna, brush with the rum syrup even this slices Cover with plastic wrap and put in fridge for 3 hours You can serve the zuccotto in this way or cover it with a chocolate ganache if you prefer To prepare the chocolate ganache you will put in a saucepan 120 gr water and 70 gr sugar, let it to boil then add 150 gr chocolate 70 % at least. Mix well until melt. Now let it cool until is between 33° C.and 37° C. before using it turn the zuccotto on a plate and cover with the ganache until is still liquid. Put in the fridge again for 1 hour That's all! if you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask in addition, as usual, if you want to see a specific italian recipe please ask here in the comment section #zuccotto