According to the story of Italythe courgette, a delicious sweet Italian pie, has its origin in Tuscany. No wonder he became one of typical Italian sweets more reproduced, in particular for the Christmas holidays.
Maybe at first it may seem complicated to prepare the zuccotto, but following the video of the Youtube channel of the Pastificio de Nicolayou will see that there are really no complications.
When italian desserts When it comes to her, sweets as iconic as they are irresistible surely come to mind, such as strawberry panna cotta or tiramisu, ideal for festive meals.
The real Italian zuccotto looks like a normal sponge cake with a thin cocoa powder coating and crowned with cherries in syrup. But what is really surprising is his iinterior made with ricotta and cherries confit.
All you have to do to prepare this beautiful cake is to write down the ingredients for the spanish breadfor the filling and for the syrup.
for 4 people
For the Spanish bread:
- 4 eggs
- 120 grams of sugar
- 120 grams of flour
- 1 teaspoon vanilla extract
For the fodder:
- 200 grams of whipped cream
- 300 grams of ricotta
- 100 grams of candied cherries
- 50 grams of chocolate chips
- 1 tablespoon cocoa powder
For the syrup:
- 100 milliliters of water
- 50 grams of sugar
- 2 tablespoons of rum
Step by step
Prepare the pan di Spagna
Butter a round mold with a knob of butter and cover the bottom with a disc of parchment paper. Mix the eggs with the sugar and vanilla essence, stirring with a whisk. We recommend doing this in a double boiler to slightly warm the mixture. Remove from heat and continue beating until frothy. Add the flour in several times and mix with enveloping movements.
bake the cake
Pour the cake batter into the mold and bake the cake for 40 minutes in a preheated oven at 180°C. Check the doneness of the cake by inserting a toothpick in the center and making sure it comes out perfectly clean. Run a knife around the edges of the pan to gently unmold the cake and let it cool on a wire rack.
cook the syrup
Mix the water with the sugar and bring the solution to a boil. Stir, remove from the heat, add the rum and allow the syrup to cool.
Prepare the filling
Beat the cream with the sugar until you get whipped cream with peaks. Add the sifted ricotta and mix gently until the cheese is completely incorporated. Separate a third of the cheese mixture, add the cocoa powder, mix and set aside. Drain and chop the cherries to add to the ricotta cream with the chocolate chips.
Assemble the dessert
Cut the cake into sheets and begin to cover a glass bowl with the strips as shown in the video until the bowl is fully lined. Lightly moisten the cake with the syrup. Garnish the entremets with the previous cream and press down well with a spoon. Add the cocoa cream and spread it with a spatula. Cover the surface with other strips of cake and soak again with the remaining syrup. Cover the dessert with a plate and put a little weight to let it rest for a few hours in the refrigerator.
Unmold the entremets and cover it by sprinkling it with cocoa powder. Finish by adding some cherries in the middle part.