Zuccotto Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCOTTO



Zuccotto image

For this classic Tuscan dessert, we cover the dome -- sponge cake filled with whipped cream, fresh raspberries, toasted hazelnuts, and bits of toffee -- with chocolate ganache, and then creme anglaise.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 11

Vanilla Sponge Cake for Zuccotto
1/2 cup granulated sugar
1/4 cup water
1/4 cup framboise or other raspberry liqueur (If omitting liqueur, substitute 1/4 cup water)
2 cups chilled heavy cream
1/4 cup confectioners' sugar
4 ounces hazelnuts, plus more for garnish
4 ounces coarsely chopped chocolate-covered toffee bars, such as Skor or Heath, plus more for garnish
1 pint raspberries, plus more for garnish
Chocolate Ganache Icing
Vanilla Bean Creme Anglaise Sauce

Steps:

  • Preheat oven to 350 degrees. Place hazelnuts in a single layer on a rimmed baking sheet; toast until skins begin to split, about 10 minutes. Rub warm nuts vigorously with a clean kitchen towel to remove skins. Return to baking sheet; toast until fragrant and golden brown, about 1 minute more. Cool; coarsely chop. Set aside.
  • In a small saucepan, combine sugar, water, and liqueur if using. Bring to a boil; stir until sugar has dissolved. Remove from heat; set aside to cool completely. Line a 9-by-5-inch domed metal or glass bowl with plastic wrap.
  • Cut rectangular sponge cake into thirds crosswise and lengthwise, making 9 rectangles. Reserve round sponge cake layer to use on top. Cut each rectangle diagonally in half, forming 18 triangles. Brush both sides of each triangle with some syrup. Line inside of bowl with triangle slices, pointed ends facing bottom of bowl, to form a sunburst pattern. Fit slices snugly so bowl is completely lined. Use small pieces of syrup-brushed cake to fill in gaps. Trim the cake top to make it even. Transfer lined bowl to refrigerator.
  • Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium until stiff, about 3 minutes. Gently fold in reserved nuts, toffee, and raspberries. Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This will become bottom of zuccotto when unmolded. Cover with plastic wrap; refrigerate 12 hours or overnight.
  • Place a wire rack on top of bowl, and invert zuccotto onto rack. Place on a rimmed baking sheet. Remove bowl and plastic wrap. Using a ladle, pour ganache over top of dome, letting excess drip down sides onto rack. Make sure to coat entire surface of the zuccotto. Cut into wedges. Ladle with creme anglaise. Serve immediately, garnishedwith chopped toffee, nuts, and berries.

ZUCCHINI CUPCAKES



Zucchini Cupcakes image

I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! -Virginia Lapierre, Greensboro Bend, Vermont

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 1-1/2 dozen.

Number Of Ingredients 18

3 large eggs, room temperature
1-1/3 cups sugar
1/2 cup canola oil
1/2 cup orange juice
1 teaspoon almond extract
2-1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cloves
1-1/2 cups shredded zucchini
FROSTING:
1 cup packed brown sugar
1/2 cup butter, cubed
1/4 cup 2% milk
1 teaspoon vanilla extract
1-1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat oven to 350°. Beat the first 5 ingredients. Combine dry ingredients; gradually add to egg mixture and blend well. Stir in zucchini. , Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to a wire rack., For frosting, combine brown sugar, butter and milk in a large saucepan. Bring to a boil over medium heat; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in vanilla. Cool to lukewarm. , Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes.

Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 305mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCOTTO



Zuccotto image

Provided by Giada De Laurentiis

Categories     dessert

Time 3h35m

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray
1 (12-ounce) loaf pound cake
1/4 cup brandy
6 ounces bittersweet chocolate, chopped
2 cups chilled whipping cream
1/2 teaspoon pure almond extract
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted, coarsely crumbled
Unsweetened cocoa powder

Steps:

  • Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
  • Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
  • In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
  • Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
  • Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

"ZUCCOTTO" CUPCAKES



These cupcakes are a little labor-intensive, but the end product is definitely worth the effort! Even though they don't have a liqueur incorporated with the cake, I call them zuccotto cupcakes because of the whipped cream filling and ganache topping. I made them for my own wedding, and have had to give out the recipe as well as make them for others' special events many times since!

Provided by Kayla

Categories     Italian Recipes

Time 3h

Yield 24

Number Of Ingredients 17

1 (18.25 ounce) package white cake mix with pudding
⅓ cup vegetable oil
3 egg whites
1 ¼ cups water
6 ounces bittersweet chocolate, chopped fine
1 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
½ cup frozen unsweetened raspberries
¼ cup chocolate-coated toffee bits
½ cup finely chopped toasted hazelnuts, skins removed
½ cup heavy cream
6 ounces semisweet chocolate, chopped
1 (12 ounce) package white chocolate chips
1 cup unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, softened
2 teaspoons vanilla extract
3 drops food coloring, if desired

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
  • Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
  • Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
  • Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
  • Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
  • Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 37.9 g, Cholesterol 66.3 mg, Fat 36.2 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 19.2 g, Sodium 241.7 mg, Sugar 23.1 g

"ZUCCOTTO" CUPCAKES



These cupcakes are a little labor-intensive, but the end product is definitely worth the effort! Even though they don't have a liqueur incorporated with the cake, I call them zuccotto cupcakes because of the whipped cream filling and ganache topping. I made them for my own wedding, and have had to give out the recipe as well as make them for others' special events many times since!

Provided by Kayla

Categories     Italian Recipes

Time 3h

Yield 24

Number Of Ingredients 17

1 (18.25 ounce) package white cake mix with pudding
⅓ cup vegetable oil
3 egg whites
1 ¼ cups water
6 ounces bittersweet chocolate, chopped fine
1 cup cold heavy whipping cream
2 tablespoons confectioners' sugar
½ cup frozen unsweetened raspberries
¼ cup chocolate-coated toffee bits
½ cup finely chopped toasted hazelnuts, skins removed
½ cup heavy cream
6 ounces semisweet chocolate, chopped
1 (12 ounce) package white chocolate chips
1 cup unsalted butter, at room temperature
2 (8 ounce) packages cream cheese, softened
2 teaspoons vanilla extract
3 drops food coloring, if desired

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners.
  • Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl. Stir in the chopped bittersweet chocolate and scoop the batter into the cupcake liners, filling them two-thirds full.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. A toothpick inserted into the center of a cupcake should come out clean. Remove the cupcakes from the pans and cool completely on wire racks.
  • Beat 1 cup cold whipping cream on medium-high speed until the cream has thickened, about 1 minute. Add confectioners' sugar and beat until stiff peaks form. Stir in the frozen raspberries, toffee bits, and chopped toasted hazelnuts.
  • Remove the centers of the cupcakes using an apple corer or paring knife, cutting out the middles in a funnel shape by holding the knife at a 45-degree angle. Spoon or pipe the filling into the cupcakes. Refrigerate the cupcakes while you prepare the ganache.
  • Place the semisweet chocolate pieces in a heat-safe bowl. Bring 1/2 cup heavy cream to a boil. Pour the hot cream over the chocolate; cover the bowl and set aside for 5 minutes. Whisk the chocolate and cream until well combined; allow the ganache to cool until it reaches a spreadable consistency, about 1 hour. Spread a spoonful of ganache evenly over each cupcake. Refrigerate the cupcakes while you prepare the frosting.
  • Melt the white chocolate chips in a microwave-safe bowl by heating for 1 minute, stirring after 30 seconds. Allow the white chocolate to cool until almost room temperature but still fluid. Cream the butter and cream cheese together. Blend in the melted white chocolate, vanilla extract, and food coloring (if using). Spread the frosting on the cupcakes. Serve immediately, or refrigerate until serving.

Nutrition Facts : Calories 486.7 calories, Carbohydrate 37.9 g, Cholesterol 66.3 mg, Fat 36.2 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 19.2 g, Sodium 241.7 mg, Sugar 23.1 g

SWEET ZUCCHINI CUPCAKES



Sweet Zucchini Cupcakes image

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 1h30m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour, (spooned and leveled)
1 cup packed dark-brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup coarsely chopped pecans or walnuts
1 zucchini (10 ounces), coarsely grated (1 1/2 cups)
1/3 cup vegetable oil
2 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Ian Young's Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  • In a medium bowl, mix together flour, brown sugar, baking powder, cinnamon, and salt. Mix in nuts.
  • In another bowl, combine zucchini, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
  • Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  • Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely. Meanwhile, make frosting. Using an offset spatula or butter knife, spread Cream Cheese Frosting on cupcakes. The frosted cupcakes are best eaten within 1 day.

ZUCCOTTO



Zuccotto image

From Australian Woman's Weekly Italian Cooking Class Cookbook. I haven't made this yet but my daughter in law makes this dessert and it is amazing. The description in the cookbook says that the shape of the dessert is said to resemble the dome of Florence's famous church, the Duomo. I am guessing the preparation time as I am yet to make this - also haven't allowed for overnight refrigeration in prep. time.

Provided by Ninna

Categories     Dessert

Time 1h8m

Yield 6 serving(s)

Number Of Ingredients 8

20 cm round layer sponge cakes (8-inch)
2 tablespoons brandy
2 tablespoons maraschino juice (or another)
60 g whole blanched almonds
60 g roasted hazelnuts
90 g dark chocolate
300 ml cream
1/4 cup icing sugar

Steps:

  • Cut cake in slices 1 cm (1/2") thick, cut each slice on the diagonal, making two triangular sections - this is so it will fit into 5 cup round based pudding basin.
  • Combine brandy and Maraschino; carefully brush one side of each section of cake with this mixture.
  • Place sections of cake unbrushed side against sides of tin, against the inside of.
  • pudding bowl which as been lined with a layer of damp muslin; make sure the narrowest end of cake is on the bottom.
  • Repeat process until the inside of the bowl is completely lined with cake; alternate crust and non-crust sides of cake to give striped effect; fill the gaps with pieces of moistened cake; trim edges of cake so they are level with top of basin; the left over cake will cover top when filled.
  • Place almonds on oven tray, bake in moderate oven 5 minutes or until pale brown; remove from oven, cool.
  • Chop almonds and hazelnuts roughly; chop 30g (1oz) chocolate, put aside; melt remaining chocolate in top of double saucepan over hot water.
  • Whip together cream and sifted icing sugar until firms peaks form; fold nuts into mixture, divide mixture in half, fold chopped chocolate through one half and melted chocolate through the other.
  • Spoon white cream mixture evenly over the entire cake surface, leaving a cavity in the centre of the bowl; spoon chocolate mixture into cavity.
  • Moisten remaining cake with left over liqueur, arrange on top to cover surface completely; cover bowl and refrigerate overnight.
  • Turn out carefully onto serving plate; if desired, dust top with combined sifted icing sugar and cocoa about one teaspoon of each.

More about "zuccotto cupcakes recipes"

ZUCCOTTO: A CREAMY ITALIAN DESSERT CAKE - CHRISTINA'S CUCINA
zuccotto-a-creamy-italian-dessert-cake-christinas-cucina image
2020-10-28 7.Decorate the Zuccotto. Beat the remaining 8 oz of heavy whipping cream, with the other 2 teaspoons of coffee powder and 2 tablespoonfuls of sugar until stiff peaks form. When ready to decorate, remove …
From christinascucina.com


ZUCCOTTO - IMPERIAL SUGAR | RECIPES
zuccotto-imperial-sugar image
Scrape mixture into prepared bowl on top of puzzled pound cake. 7. Cover cream with a layer of pound cake pieces. Place back into refrigerator. 8. For dark chocolate cream filling, in a saucepan bring milk and sugar to a boil. Remove …
From imperialsugar.com


NONNA ANNA'S ZUCCOTTO CAKE RECIPE - GREAT EIGHT FRIENDS
nonna-annas-zuccotto-cake-recipe-great-eight-friends image
2016-04-29 Take the remaining pound cake slices, dip each side into the raspberry syrup and lay on top of the cream mixture, completely covering the cake. Brush any remaining syrup over the top. Brush any remaining syrup …
From greateightfriends.com


ZUCCOTTO CAKE RECIPE - THE ITALIAN DESSERT YOU NEVER …
zuccotto-cake-recipe-the-italian-dessert-you-never image
2019-02-24 Use a pastry brush to brush the cake with 2 tablespoons of the amaretto. Whip the cream until soft peaks form. Place the ricotta, mascarpone, lemon zest and icing sugar in a food processor and process until smooth. Add …
From nonnabox.com


"ZUCCOTTO" CUPCAKES - YUM TASTE

From yumtaste.com
Estimated Reading Time 2 mins


CHOCOLATE ZUCCOTTO (BOMB CAKE) - PINT SIZED BAKER
Preheat the oven to 350℉ and move the rack to the lower half of the oven. Grease an 18x13 inch jelly roll pan. Grease the bottom, then add parchment paper, then grease the paper. Combine flour, cocoa, baking powder and salt in a bowl. In your electric mixer, beat the 5 eggs.
From pintsizedbaker.com


TUSCAN ZUCCOTTO CAKE AND ICE CREAM DESSERT - ITALIAN NOTES
Cut a circle of one sponge cake layer with a pasta cutter to fit the bottom of the bowl. Cut the rest of the sponge cake layer into trapeze shaped pieces. Line the bowl with sponge cake like a jigsaw puzzle. Drizzle with a little apple juice (or Vin Santo) to seal the edges. Mix ricotta with icing sugar and chopped almonds, nuts and 50 g chocolate.
From italiannotes.com


ZUCCOTTO DESSERT RECIPE FROM TUSCANY - DELICIOUS ITALY
2010-09-13 Line the cake in the bowl with the creamy mixture, leaving a hole in the middle. Melt some chocolate and mix it with some left over cream. Pour this into the hole. Seal the inside of the 'dome' with more cake pieces, making sure all the moist cake pieces sit tightly together. Cover the bowl with cling film and place in the fridge overnight.
From deliciousitaly.com


ZUCCOTTO ITALIAN DOLCE - AN ITALIAN DISH
2020-02-21 Boil for 1 minute then drain. After a couple minutes, when the almonds have cooled, squeeze them out of their skins and discard the skins. Chop the almonds and set aside. Mix the liqueurs and ¼ cup milk. Spread the lady fingers out in a flat pan or dish and drizzle the liqueur/milk mixture over the top.
From anitaliandish.com


MAGGIANO'S LITTLE ITALY CHOCOLATE ZUCOTTO CAKE RECIPE - SECRET …
2022-02-07 Using a turn-table, cut cake into 4 equal layers. Press 1 layer into the bottom of a lined stainless steel bowl. Cut and press to form into the bowl. Spread 15 ounces of zucotta filling evenly onto the cake. Place another cake on top, again cutting and pressing lightly to fit the shape of the bowl.
From secretcopycatrestaurantrecipes.com


A TRADITIONAL ITALIAN DESSERT - CAFE SICILIA
Method. Spray 6 ramekins (5oz) with nonstick cooking spray. Line each ramekin with plastic wrap, leaving enough plastic to hang over the sides. Cut the pound cake in 1/3 inch slices. Line the bottom and sides of the ramekins with the pound cake. Combine the brandy and Cointreau and brush about half over the cake.
From cafesicilia.com


ZUCCOTTO CAKE WITH THREE DIFFERENT RICOTTA FILLINGS - A COZY KITCHEN
2016-01-27 Zuccotto is an easy showstopper of a recipe that comes together with just a handful of ingredients. Pound cake is formed around a whipped ricotta and left to set so when you unmold it it makes a beautiful small dome of a cake. Prep Time: 15 minutes. Pin Recipe Leave a Rating. Published Jan 27, 2016 Last Updated Apr 14, 2020. Zuccotto is an easy showstopper …
From acozykitchen.com


EASY ZUCCOTTO RECIPE | WOOLWORTHS
Brush well with a little orange liquour. Trim top edges until level with top of basin. Reserve remaining cake. Step 2. Chop 50g chocolate and set aside. Melt remaining chocolate in a heatproof bowl over simmering water. Whip cream and icing sugar together using electric beaters until stiff peaks form.
From woolworths.com.au


BEST LEMON MASCARPONE ZUCCOTTO RECIPES | FOOD NETWORK CANADA
2012-06-21 Step 2. Line a 13½ inch by 9½ inch baking sheet with parchment paper and set aside. Step 3. In a medium bowl, whisk together eggs, yolk, sugar, salt and vanilla and whisk until just combined. Create a double boiler by placing bowl over a pot of very hot but not boiling water. Do not allow bowl to touch water. Stir mixture until warm to the touch.
From foodnetwork.ca


"ZUCCOTTO" CUPCAKES - AMERICAN RECIPES
Combine the cake mix, oil, egg whites, and water in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl.
From fooddiez.com


ZUCCOTTO CUPCAKES - RECOMMENDED TIPS
Directions. Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with 24 cupcake liners. Combine the cake mix, oil, egg whites, and water in a mixing bowl.
From recommended.tips


CHOCOLATE ZUCCOTTO CAKE MAGGIANOS RECIPE BOOK - FOOD NEWS
1 (12-ounce) loaf pound cake. 1/4 cup brandy. 6 ounces bittersweet chocolate, chopped. 2 cups chilled whipping cream. 1/2 teaspoon pure almond extract. 1/4 cup powdered sugar
From foodnewsnews.com


"ZUCCOTTO" CUPCAKES | RECIPE | BAKING, EASY CUPCAKES, CUPCAKE CAKES
Nov 14, 2012 - These whipped cream- and raspberry-filled cupcakes are coated with two different frostings: a dark chocolate ganache and a white chocolate-cream cheese icing. They're inspired by the classic dome-shaped Italian cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.com


"ZUCCOTTO" CUPCAKES | RECIPE | PASSOVER RECIPES, CRACKER RECIPES, …
Mar 5, 2017 - These whipped cream- and raspberry-filled cupcakes are coated with two different frostings: a dark chocolate ganache and a white chocolate-cream cheese icing. They're inspired by the classic dome-shaped Italian cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.ca


ZUCCOTTO ITALIAN CAKE RECIPE | OLIVEMAGAZINE
2022-02-17 To make the cake, heat the oven to 180C/fan 160C/gas 4. Butter and flour a 23cm loose-bottomed, round, deep cake tin. Whisk the egg yolks and sugar until thick, pale and creamy. Whisk the egg whites until stiff, then gently fold into the egg mixture. Gradually sift in and fold in the flour. Add the lemon zest, vanilla and rum, and mix until ...
From olivemagazine.com


"ZUCCOTTO" CUPCAKES | RECIPE | FOOD, DESSERTS, RECIPES
Jul 25, 2015 - These whipped cream- and raspberry-filled cupcakes are coated with two different frostings: a dark chocolate ganache and a white chocolate-cream cheese icing. They're inspired by the classic dome-shaped Italian cake. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, …
From pinterest.com


THE BEST PANETTONE ZUCCOTTO RECIPE - ITALIAN FOOD FAST
Instructions. Divide the ricotta into 2 bowls, add 20 g (half) of icing sugar and vanilla extract to one, then add the remaining icing sugar and cocoa powder to the second one and mix both until smooth. Mix the coffee with the Kahlua in a separate container.
From italianfoodfast.com


ZUCCOTTO RECIPE | MYRECIPES
Directions. Cut the pound cake into 1/2-inch slices, then diagonally cut each slice in half. Line a 3-quart mixing bowl with plastic wrap.Arrange the cake pieces with the pointed ends at the bottom and crust sides next to cut edges until the bowl is lined. Sprinkle with the orange juice.
From myrecipes.com


ZUCCOTTO
2021-01-17 I've wanted to make this dessert for so long. I remember enjoying this dessert the last time we visited Cortona in 2019. It was a lovely memory. Zuccotto is a classic Florentine dessert that is meant to look like the dome of the Duomo. The word "Zucca" in Italian means "pumpkin" and would say these look a little like a small pumpkin. The other connection is that …
From loveinatuscankitchen.com


ZUCCOTTO AL GELATO (WITH ICE CREAM) RECIPE - AN ITALIAN IN MY KITCHEN
2019-06-08 Leave about 1/4 inch from the top of the cake free. Place the second cake layer on top and gently push down so that it fits in the bowl (you may need to cut a bit more off). Then soak this layer with more liquid. Pull the overlapping plastic wrap over the cake and place in the freezer for at least 5 hours or overnight.
From anitalianinmykitchen.com


22 BEST ZUCCOTTO RECIPE IDEAS - FOOD NEWS
Main. For cake, preheat oven to 160C. Beat butter, sugar and vanilla until creamy, add eggs one at a time, beating well after each. Sift flours with ½ tsp salt, fold half into egg mixture, add milk, then fold in remaining flour mixture.
From foodnewsnews.com


ZUCCOTTO | GIADZY
2018-02-07 Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles. Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts.
From giadzy.com


BLACK FOREST ZUCCOTTO - THE KITCHEN MAGPIE
2020-07-20 Instructions. Cut the cake in half, and press into an 8 inch bowl that you have sprayed with cooking spray and then lined with plastic wrap overhanging the edges. With the plastic wrap in, press the cake in and UP the sides of the bowl as much as you can to form that top dome. Put in the can of cherries.
From thekitchenmagpie.com


GIADA DE LAURENTIIS OVEN-FREE ZUCCOTTO CAKE LOOKS DELICIOUS – …
2021-06-14 Our favorite part is that it only takes 35 minutes to assemble and cook (and three hours in the fridge to cool). The flavor combination is ultra luxurious with hints of almond, rich chocolate, and ...
From sheknows.com


RECIPE: ZUCCOTTO CAKE STEP BY STEP WITH PICTURES | HANDY.RECIPES
Sift flour, starch and cocoa into a large bowl. Separate the egg whites from the egg yolks. Stir the egg yolks with 2 tablespoon of powdered sugar.
From handy.recipes


49 ZUCCOTTO CAKE RECIPE IDEAS IN 2021 | ZUCCOTTO CAKE RECIPE, CAKE ...
Sep 9, 2021 - Explore Emmanuelspiteri's board "Zuccotto cake recipe" on Pinterest. See more ideas about zuccotto cake recipe, cake recipes, zuccotto recipe.
From pinterest.com.au


ZUCCOTTO FIORENTINO: CHOCOLATE ALMOND CREAM CAKE
2021-09-21 Cut very thin slices off of the end of each pound cake and save for patches and the bottom of the zuccotto. Next, cut both cakes into 8-10 thin, even slices. Take the square slices and cut them in half on the diagonal. Brush one side of the diagonal slices with amaretto. Line a 10 inch bowl with plastic wrap.
From deliciousbydesign.net


CHOCOLATE ZUCCOTTO CAKE WITH BERRIES RECIPE | EAT SMARTER USA
Preparation steps. 1. Preheat the oven to 180°C (approximately 350°F). Line the bottom of a 24 cm (approximately 10-inch) springform pan with parchment paper. Separate the eggs. In a bowl, beat the egg yolks and sugar until frothy. In a separate bowl, beat the egg whites with salt until stiff. Alternately fold the egg yolks and the flour into ...
From eatsmarter.com


NO-BAKE ZUCCOTTO - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare no-bake zuccotto, start by placing the cream cheese in a bowl 1. Add the powdered sugar 2 and stir with a turner (or spatula) to obtain a smooth cream 3 . Now divide the mixture: place around 1 cup of milk in a bowl, 1 cup in another and the remaining part (1 cup) in a third bowl 4. Place the blackberries and raspberries in a mixer ...
From giallozafferano.com


GENNARO'S ITALIAN ZUCCOTTO | PANETTONE PUDDING | CITALIA
Method. In a bowl, mix half the ricotta with 70g of sugar until creamy, fold in 35g of candied fruit, 25g of flaked almonds and 25g of chocolate chips until all well amalgamated. Set aside. In another bowl, combine the remaining ricotta with the remaining sugar, add cocoa powder and mix until creamy. Stir in the remaining candied fruit, flaked ...
From citalia.com


[VIDEO RECIPE] PANDORO ZUCCOTTO - TRADITIONAL ITALIAN RECIPE
PANDORO ZUCCOTTO - TRADITIONAL ITALIAN RECIPE - "Pandoro Zuccotto is a delicious dessert with a tempting chocolate coating on the outside that hides pandoro sponge inside, with a delicate and fragrant ricotta and orange cream. Make your guests sit down and bring this beautiful pandoro sponge cake, perfect for the holidays!". Video by Giallo ...
From pinterest.ca


EASY ZUCCOTTO RECIPE - CIA COOK ITALIAN ABROAD
2021-11-15 prepare zuccotto base. Cover a bowl (6.5 inch diameter and 4.5 inch height) with cling film. This will help remove sweet when ready from the mold. Remove the crust of the sponge cake then cut it into slices about 0.5 inch thick. Arrange slices inside the …
From blog.giallozafferano.com


ZUCCOTTO DI PANDORO (CHRISTMAS SPONGE CAKE DESSERT) - ITALIAN …
Coarsely chop the dark chocolate 3. and add it to the ricotta 4. After stirring, finish the mixture by grating the orange peel (set the orange aside, because you will need the juice later) 5. Stir one last time 6 and set the filling aside. Now cut the pandoro cake: eliminate the top slice (the canopy), then cut four slices about 2/5 inch (1 cm ...
From giallozafferano.com


ZUCCOTTO CAKE, THE AUTHENTIC FLORENTINE RECIPE - RECIPES FROM ITALY
2022-04-19 Step 7) – Now make layers with the creams. Put the chocolate cream on the bottom of the zuccotto and then fill with the ricotta cream and chocolate chips on top. This way you have two layers of filling. Step 8) – Level the ricotta and chocolate chip cream with a spoon. Then cover with more strips of sponge cake.
From recipesfromitaly.com


Related Search