This delicious Florentine is one of my favorite. I love making it and eating it!
Zuccotto alla Fiorentina
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For the sponge cake
- 2 3/4 oz Cake Flour
- 2 3/4 oz All Purpose Flour
- 5 3/4 oz Sugar
- 5 Eggs
For the simple syrup
- 1 cup Water
- 1 cup Sugar
- 2Tbsp Rum
- 2 pieces Lemons Peel
For the filling
- 3 cup Heavy Whipping Cream
- 1/2 cup Powder Sugar
- 2 tsp Vanilla Extract
- 1 tbsp Dark Cocoa Powder, sifted
- ½ cup Dark Chococlate (cut in small chunks)
To make the sponge cake
- Use a sifter to sift both kinds of flour together, place aside.
- Beat the eggs with the sugar in a stand mixer starting at a slow speed, incrementally increasing to medium-high speed for about 10-15 minutes. When ready the mixture should look light and thick, as we call it “ribbon consistency”.
- Using a spatula slowly fold the flour into the egg-sugar mixture. Careful not to over mix or it will deflate.
- Pour the mixture in a greased and floured baking pan (approx. 9″x11″) and cook in the oven for about 30 minutes at 350°.
- Test the readiness by sticking a toothpick in the middle, if it comes out dry is ready. Remove from oven, let rest few minutes, take out from pan and cool on rack.
To make the soaking syrup
- Put the water, sugar, lemon peel and rum in a pot and bring to a boil. Let it cool.
To make the filling
- Whip the whipping cream in a mixer with the powder sugar and the vanilla extract. When finished divide the whipped cream into 2 containers. Using a spatula mix the cocoa powder into one container..
To make the zuccotto
- Cut the sponge cake in slices about ½ inch thick.
- Carefully line an 8” zuccotto mold with the slices, making sure the inside of the mold is fully covered by the cake slices.
- Using a brush, soak the cake with the cooled syrup mostly at the rim as the syrup will soak to the bottom by gravity. Careful also not to create a syrup puddle at the bottom of the cake mold.
- Add the chocolate cream to the bottom of the cake mold and flatten it with a spatula,
- Sprinkle the chocolate chunks over the cream.
- Add the layer of white cream and again flatten with the spatula.
- Cover the filled mold with slices of sponge cake and soak with syrup.
- Cover with film wrap and chill in the freezer for at least 6 hours, best overnight.
- Move to the refrigerator at least 4-5 hours before serving or 1.5-2 hours at room temperature.
- Remove the cake from the mold onto a tray and serve. Decorate with berries and whipped cream.
- To achieve the best sponge cake use room temperature eggs, or put them in a bowl of warm water to raise the internal temperature. This will hold the “ribbon consistency” much better.
Cooking By Massimo http://www.cookingbymassimo.com/