| T.R | Title | User | Personal
Name | Date | Lines |
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| 2906.1 | Recipe for Zuccotto ... | OCTAVE::VIGNEAULT | We're all bozos on this Q-bus | Wed Feb 13 1991 10:00 | 83 |
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From Giuliano Bugialli's Classic Techniques of Italian Cooking:
For the 'bocca di dama' (Italian sponge cake)
6 large eggs, separated
8 oz granulated sugar
grated rind of one lemon
2 oz potato starch
2 oz unbleached all purpose flour
For the stuffing:
4 oz sweet chocolate
4 oz glaceed citron (?)
4 oz glaceed cherries
2 tbsp sweet butter
1 tbsp unsweetened cocoa butter
6 tbsp granulated sugar
3 tbsp cold water
3 cups heavy cream
1 tsp confectioners sugar
1/2 cup light rum
1/4 cup Maraschino (an Italian liqueur in which cherries are soaked to
make the real maraschino cherries. It is available
in the US)
First prepare the bocca di dama:
Put the egg yolks in a crockery bowl. Add the sugar and mix with a
wooden spoon for about 15 minutes, until the sugar is completely
incorporated and the color of the egg yolks lightens. Add the grated
lemon rind and mix well. Pour in the potato starch and the flour,
little by little, in a light shower, mixing continuously with a wooden
spoon. Butter a round 10 inch diameter cake pan. Preheat the oven to
375 degrees. Beat the egg white with a wire whisk in a copper bowl
until stiff, then fold them into the batter gently. Pour the contents
of the bowl into the pan and bake for about 45 minutes. Turn off the
oven and let the baked sponge cake rest in the oven for 5 minutes
before removing.
Prepare the stuffing:
Coarsely grate the chocolate and cut the citron into small pieces. Mix
the citron and the whole cherries together in a small bowl. Put the
butter, cocoa powder, 4 tbsp of the sugar, and the water in a small
saucepan. Holding the pan at the edge of the burner, stir with a wooden
spoon until all the ingredients are amalgamated. Simmer for about 10
minutes; at that time a syrup should be formed. Remove from the heat
and let cool. Whip the heavy cream in a chilled metal bowl with the
remaining 2 tbsp granulated sugar and the confectioner's sugar.
Refridgerate the whipped cream until needed.
How to assemble the Zuccotto:
Cut the completely cold bocca di dama into slices 1/4 inch thick and
cut the slices in half. Lay the slices on a large serving dish (or
two) and pour the rum and Maraschino over them. Line a 10-cup zuccotto
mold (nowadays a translucent plastic dome-shaped bowl of about 10
inches in diameter with plastic lid) with slices of the sponge cake,
placed side by side vertically, so that the darker crust of the slices
makes vertical ribs. Begin with the longer slices from the center of
the round cake, which are long enough to line the mold from it's center
to the top of one side. The first ones may be too long and may have to
be cut down to size. You should have enough of these large slices to
completely line both sides of the mold. Then after filling it in, the
shorter pieces may be used. Remove the whipped cream from the
refrigerator and add the cooled syrup. Mix very well and pour one third
of the contents of the bowl into the Zuccotto mold. Place some of the
cherries and citron over this and sprinkle with half the grated
chocolate. Keep making layers of whipped cream and glaceed fruit with
grated chocolate until the mold is almost full.
Cover the top of the mold with the remaining slices of soaked sponge
cake which, when unmolded will be on the bottom. Cover the mold with
its lid or wrap the mold completely with aluminum foil and refrigerate
placing the mold upside down on the refigerator shelf for about 5
hours. Unmold the Zuccotto onto a serving dish and serve.
There you have it, sounds like a lot of work !
Larry
Warning: This dessert may be hazardous to your waistline.
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| 2906.2 | haven't tried this version yet | FASTA::GRAEME | Only elephants should wear ivory | Fri Mar 08 1991 12:36 | 28 |
| To continue on with the zuccotto saga.... Anni Etelli's does not give out
dessert or salad dressing recipes, but Rebecca did share some of the
secrets on how to make this version of her zuccotto.
Start off with an Italian pound cake (what's the difference between
Italian and a regular pound cake? :^) Slice into 4 triangular shaped
pieces. Line a pan (the tupperware kind that holds a 1/2 gallon of ice
cream) with three of the pieces. Something like this:
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Next, there are two kinds of whipped cream/ice cream that go in the
center. One is vanilla flavored, the other is chocolate. Both have
sliced almonds in them. First you add the vanilla in the center, and
then top off with the chocolate, then add the final layer of pound cake.
Freeze, then slice.
Serve with whipped cream and jimmies. The important part is the alcohol
that is added. Take a spray bottle (the kind you would mist a houseplant
with) and fill with equal parts of Grand Marnier, Amaretto and I think
Rum. Spray a dash or two of this on top of the dessert.
Else, if you are unable to decipher any of this, stop at Anni's, have
some Zuccotto and bribe the maitre d' for the recipe. :^)
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| 2906.3 | Zuccotto from the Classic Italian cookbook | FASTA::GRAEME | Only elephants should wear ivory | Fri Mar 08 1991 12:38 | 61 |
| This is the closest recipe to Zuccotto that we've found so far. My
thanks to Rusty for coming out of her oubliette to share this... :^)
ZUCCOTTO
From: The Classic Italian Cookbook, by Marcella Hazan
For 6 persons:
2 ounces shelled, unskinned 2 TBS marachino liquer
almonds 2 TBS Cointreau
2 ounces shelled whole filberts 5 ounces semisweet chocolate
or hazelnuts drops
1 10 to 12 ounce pound cake 2 cups very cold heavy
2 TBS cognac or brandy whipping cream
3/4 cup confectioners sugar
1. Preheat oven to 400 degrees
2. Drop almonds into boiling water and boil for 20 seconds. Drain.
With your fingertips squeeze the almonds out of their skins.
Place the peeled almonds on a baking sheet and put in the oven
to dry for about 2 minutes. Remove from the oven and chop
coarsely, then set aside.
3. Place filbert on a baking sheet and put in oven for 5 minutes.
Remove from oven and rub off as much of their skins as you can
with a rough dry towel (don't worry if it doesn't all rub off).
Chop coarsely and set aside.
4. Reset oven to 250 degrees.
5. Choose a 1 1/2 quart perfectly round-bottomed hemispherical bowl
and line it with a layer of damp cheesecloth.
6. Cut poundcake in slices 3/8 inch thick. Cut each slice on the
diagonal, making of it two triangular sections. There will be
crust on two sides of the triangle. Moisten each section with a
sprinkling of the cordials and place it against the inside of the
bowl, its narrowest end at the bottom, until the inside of the
bowl is completely lined with moistened sections of pound cake.
Where one side of the section has crust on it, have it meet the
crustless side of the section next to it. When the desert is
unmolded the thin lines of crust running down the sides should
form a sunburst pattern. Make sure the entire surface of the
bowl is lined with cake. If there are gaps, fill them with small
pieces of moistened cake. (Don't worry about the appearance).
7. Split or coarsley chop 3 ounces of the chocolate drops. then, in
a chilled mixing bowl, whip the cold heavy cream together with
the powdered sugar until it is stiff. Mix into it the chopped
almonds, filberts and chocolate drops. Divide mixture into two
equal parts. Set aside half, and spoon the other half into the
cake lined bowl, spreading it evenly over the entire cake surface
This should leave a still unfilled cavity in the center of the
bowl.
8. Melt the remaining 2 ounces of chocolate in a small pan in the 250
degree oven. Fold the melted chocolate into the remaining half
of the whipped cream. Spoon it into the bowl until the cavity is
completely filled. Even off the top, cutting off any protruding
bits of cake. Cut some more 3/8 inch slices of cake, moisten
with the cordials and use them to seal off the top of the bowl.
Trim the edges until they are perfectly round. Cover the bowl
with plastic wrap and refrigerate overnight.
9. Cover the bowl with a flat serving dish and turn it upside down.
Lift off the bowl and carefully remove the cheesecloth. Serve
cold.
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