Zuccotto, a cake for all occasions

Dinner was filling but my mouth is watering after seeing your zuccoto!

Paul

I'm going to check out the recipe right now..hope you have a center photo of this delicious looking cake!

Sylvia

Wow, a cake filled with fresh fruits, covered with cream and nuts.  Sounds heavenly! 

Al

Your Zuccotto is dynamite.  I will have to try the recipe.  I make a Zuccotto also which is filled with vanilla and chocolate whip cream with hazelnuts and chocolate bites.  Let me know if you want the recipe.

 Following is my version of Zuccotto.

Ricotta Cream Zuccotto

Pan di Spagna

4 large eggs (room temperature), separated

1 t. vanilla extract

¾ cup granulated sugar

½ cup all-purpose flour

½ cup cornstarch

pinch of salt

3 T. white rum for soaking

Filling

1 lb. ricotta (whole milk or 2% milk) (Drain if too wet)

1-cup confectioners' sugar

1 T. anisette or 1 t. anise extract

3 T. white rum or 1 t. rum extract

1 envelope unflavored gelatin

3 T. pistachios, chopped

3 T. bittersweet chocolate, chopped

1-cup heavy whipping cream

Optional Topping

1-cup heavy whipping cream

2 T. pistachios, chopped

Cocoa

Confectioner's sugar

Instructions

•  Preheat oven to 350°.
•  Butter and line with parchment paper a 9 or 10-inch round cake pan that is at least 2 inches deep.
•  In a medium-mixing bowl, whisk the egg yolks with the vanilla.
•  Whisk in half of the sugar and continue to beat until very light and frothy.
•  Combine the flour and cornstarch and sift once to aerate.
•  In a clean, dry bowl, beat the egg whites with the salt until they hold a soft peak.
•  Increase the speed and add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak.
•  Fold the yolk mixture into the whites with a rubber spatula.
•  Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not over mix the batter.
•  Pour batter into prepared pan and smooth the top.
•  Bake for 30 to 40 minutes until it is well risen and feels firm when pressed gently with the palm of hand.
•  Immediately loosen the layer from the side of the pan with a small knife or spatula.
•  Invert the layer onto a rack and leave the paper stuck to the bottom
•  Turn right side up and cool completely on rack.
• ä Combine the ricotta and confectioner's sugar in a food processor and process until smooth, 1 minute.
•  Combine the 1 T. anisette and 3 T. rum in a small heatproof bowl and sprinkle the gelatin on the surface of the liquids. Allow soaking until the liquids are absorbed. Then place over a small pan of simmering water to melt.
•  Whisk the dissolved gelatin into the ricotta mixture, and then stir in the pistachios and chocolate.
•  Whip the cream until it holds its shape but is not too stiff and fold it in to the ricotta mixture.

Zuccotto Assembly:

•  Line a 1-1/2 Qt. bowl with plastic wrap, pressing against the inside of the bowl.
•  Cut a ¼" horizontal layer from the pan di spagna and reserve it for the base. Keep covered.
•  Cut the remaining cake into ¼" vertical slices. Use the slices to line the bowl, fitting them tightly against each other, without overlapping them.
•  Sprinkle the slices with 2 T. of the rum.
•  Pour the filling into the bowl and cover with the reserved disk of the pan di spagna.
•  Cover with plastic wrap and chill for 6 hours or overnight.
•  Invert a platter on the mold and invert the zuccotto onto the platter.
•  Remove the bowl and the plastic wrap.

Optional:

•  Whip the cream and spread it on the outside of the zuccotto and sprinkle with chopped pistachios or dust with confectioner's sugar and cocoa.  You can also garnish with seasonal berries.

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