Cake Tsukotto

Cake Tsukotto

Translated from the Italian «zuccotto» means “small pumpkin”. This cake in shape and resembles a pumpkin, though there is speculation that the creation of the recipe Chef inspired form of the Dome of Florence. Or cardinal’s hat – tsukketto. Whatever it was, the taste of the famous chilled dessert of Florence just amazing. The variations are many recipe for stuffing used even ice cream.

For those who love fry grill in his yard on the coals, I want to recommend to buy ceramic grill Big Green Egg. Unbeatable quality and pleasant aesthetic one of the main qualities of this grill.

Ingredients:

• Flour – 1 cup


• Eggs – 4 pcs.


• Salt – a pinch


• Sugar – 1 cup


• Soluble coffee – 1 hour. L.


• Liquor – 3 tbsp. l.


• Powdered sugar – 100 g


• Cream (with a high percentage of fat) – 400 ml.


• Chocolate – 150 g


• Roasted hazelnuts – 50 g


• Cocoa and powdered sugar for sprinkling the finished cake

Instructions:

1. Eggs break into a bowl, add a pinch of salt and beat by adding a little sugar to the air. Sift flour, gently stir into the egg mixture into pieces with a wooden blade.


2. Put on a baking sheet baking paper and lightly oiled. The dough is poured, wait until the very leveled, spreading on the contrary. At this time, turn the oven to 200 degrees. In a hot oven to bake cake for 10 minutes, it should be slightly golden, do not overdo it.


3. Ready to leave the cake to cool down completely, you can cover it with a linen cloth soaked in cold water. Only then separate it from the paper. Take a round bowl capacity of a little more than a liter. Put on a cake and cut a circle. Bowl lay a film. Of the remaining dough cut triangles that need to be put in a bowl so that they repeated its shape. They have to be very close to each other arranged.


4. Boil half a cup of coffee, when cool pour the liquor and the resulting mixture soak cut a circle and a biscuit in a bowl.


5. Whip cream, add powdered sugar and beat until the mixture becomes thick. Crushed hazelnuts, 50 grams of chocolate to grate, add it all in cream and stir. The mixture is divided into two parts: half to put in a bowl on a biscuit (center should be deepening), the rest mixed with 100 g of chocolate and fill the recess.


6. Close all round a piece of biscuit, cover with foil and send tsukkotto in the refrigerator for at least 6 hours. Refrigerate cake rid of the top film, flip onto a plate and carefully remove the bowl and film. Garnish with cocoa and powdered sugar.

Cake Tsukotto