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Time passes at a breakneck speed, we are again with the cookings Recipe Challenge. When proposed Núria This month's recipe took me digest a little, lol, I can not lie, he sent for us to become an idea of \u200b\u200bhow it was, the wikipedia link, and the photo that showed the dessert, it was ugly, ugly, stop a train hahaha. And that is a bit special when I see that I have not come out before too favored in the photo and scrap it bluntly, thinking how I could get the above dessert, my mind is self-shorts and refused to accept it . Dragged its feet, I did a few weeks until I could not leave it over and I had no choice but to liarme with the recipe. Is that everything was against him, poor little dessert, but the name is already ugly by definition, I say again, for a month now part of my repertoire of insults daily, jajajajaja, no joke, if it looks great! One example, the baby is watching TV and has yet to do homework, because with my voice dry and you loose a cold: "Do not be a zucotto and now go to your room and do your homework!! U other use: "I shit the zucottos, this cake is burnt" or "I'm up to zucottos the weather today!! jajajajjajaja, Núuuriiiiaaa not angry with me but is that the name gets it!! Another problem raised was that the dessert to keep your firm fill, should take this into the freezer often big problem!! In my house, the cabinets are sacred space you allocated all the sausages, bacon, black pudding, egg white, chistorras llonganissa and smuggling, so anything in the whole world I give her room for a zucotto. I was looking at recipes from different books and internet, and I decided to use all cream stabilizer admit that it has kept its disposal when cut. As I explain all this, I must also say that the Zuccotta is very good, but it had no choice but to be, is made with a homemade cake, a chocolate purchased here in Switzerland in the factory is so good that you skip the beret and a delicious cream of these lands was impossible not good!
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You can use the fillings you like, pastry cream, mascarpone, cream, fruit ... whatever you want! And the decor, because free will, I wanted to do something else but as summer temperatures we are having is a thing apart and was presentable. Imagination to power and surprise all your guests. For more inspiration zucottiniana I advise you not miss my dear entries cookings Rosa, Núria , Lourdes , M ° Jose , Ly and Mercè . No more stories to no sleep, I leave you with the recipe.
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INGREDIENTS
Pessic Pa
* 150g sugar * 150g
white flour * 3 eggs
* 1 dash Countreau
*
zest * baking powder 1 on
* a dash of olive oil
* a dash of milk
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Fill
* 80g ground almonds
* 150g diced candied fruit
* 70% chocolate 200g
* 5cl Maraschino liqueur, rum or orange liqueur
* 800ml cream
* 2 packets cream stabilizer for
* 40 g sugar
glass * seeds of a vanilla pod
* 50g toasted hazelnuts chocolate
* coverage for decoration, candied oranges, raspberries, icing sugar
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DEVELOPMENT
1. Cake, fit a straw egg yolks with sugar, when the volume has doubled, to join the oil milk, liqueur and lemon zest. Gradually incorporate the flour previously sifted with the baking powder, mix well and leave the dough covered with a clean cloth and dry. Meanwhile
Beat the egg whites until stiff, mix it all with a stirring motion to help prevent low preparation. Bake at 200 ° C for 7-8 minutes, slowly go down the oven temperature up to 180 ° C and let the cake cook 25-30 minutes more. Allow to cool.
2. Preparation Zuccotta
* Toast the almonds in a skillet or the oven at low heat until brown, let cool and chop coarsely. Melt the chocolate bath and let M ° tuning.
* Line a large bowl or bowl with plastic wrap. Go cut slices of cake and be accommodated in the base and sides of the bowl, careful not to leave any free space cake. Wet with alcohol or with a lemon syrup or light syrup, put in the fridge as we proceed to assemble the other ingredients.
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* Whip the cream and divide the result into two bowls. In a mix half the cream with candied fruit, toasted almonds, icing sugar and vanilla seeds. With this mixture fill the base and sides of the bowl over the cake, reserving some for the final. Keep in the refrigerator.
* With the other half of whipped cream mixed with chocolate and coarsely chopped toasted hazelnuts, place the result on the other mixture of cream. Finish cover the preparation of chocolate with the remaining cream we had booked and end with a plate of biscuits or cake remains the same. Cover with plastic wrap and put into refrigerator at least overnight. It is better if we put a weight on the bowl.
* Unmold the zucotto on a rack and proceed to decorate it. In my case got rid couverture chocolate and decorated with candied orange slices half, pistachio, raspberry and chocolate flowers.
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Difficulty has none of these desserts is easy and you can be prepared in advance. If you do not have time you can buy these plates of cake, but I advise you to prepare yourselves at home, the result is a cake more moist and good. The grace of Zuccotta is that you can experiment with different ingredients, and if you like as an icy, meteis it in the freezer and you have a perfect sweet for next summer. I AIES Zuccotta and do not hesitate to prepare jajajajaja, is that this word has many uses lol. What you advantage !!!!!
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