Ice Cream Zuccotto Cake. A Zuccotto is an Italian dessert that originated in Florence. It started out as a chilled dessert made with an Italian Sponge Cake, the Liqueur Alchermes, and a creamy Ricotta filling, although now there are several variations, such as a cream filling and of course an ice cream filling. Zuccotto gelato veloce – video ricetta – Dulcisss in forno by Leyla – Duration:.
But it turned out to be a lot easier to make than feared. Zuccotto is a sponge cake molded into a dome and filled with cream and chocolate mousse. Zuccotto is a molded and richly layered pastry or ice cream filled sponge cake dessert. You can have Ice Cream Zuccotto Cake using 7 ingredients and 15 steps. Here is how you cook that.
Ingredients of Ice Cream Zuccotto Cake
- You need 150 g of butter.
- Prepare 150 g of sugar granulated.
- You need 100 g of plain flour baking powder with a teaspoons.
- You need 3 of egg large.
- It’s 55 g of cocoa powder.
- It’s of rum.
- Prepare of Ice Cream tub.
The word "zuccotto" means "pumpkin" in Italian; the dessert was originally molded into the shape of a pumpkin. It is widely believed to have been inspired by the dome of Florence, the main cathedral in Italy. Place cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Gently fold in reserved nuts, toffee, and raspberries.
Ice Cream Zuccotto Cake instructions
- For Sponge: Preheat the oven to 180 degree Celsius. Grease and line an 8 inch square tin..
- Put the butter and sugar into a bowl and beat until creamy and lighter in color..
- Add egg one at a time and beat thoroughly..
- Sieve the cocoa and flour into a bowl and add a third of the flour mixture at a time into the sugar, egg and butter and mix well. You should have a smooth thick batter..
- Bake for 25 minutes till the sponge springs back..
- For Assembly: Line a deep vessel with plastic wrap..
- Trim crusts of the prepared sponge..
- Use a large serrated knife to cut 1 inch wide strips of the sponge..
- Line the base and side of the vessel with the cake strips, slightly overlapping, and press to seal..
- Brush cake with rum and allow it to cool..
- Spoon softened ice cream into the cake lined vessel. Smooth the surface..
- Top with the reserved cake layer, trimming cake to fit, if necessary..
- Press gently to enclose..
- Cover with plastic wrap..
- Place in fridge for 7-8 hours to chill, or until firm..
Remove lined bowl from refrigerator, fill with cream mixture, and cover top with cake round. This Italian Chocolate Nutella Ice Cream Cake (Zuccotto) recipe is so delicious and full of flavor. It's one of the many great recipes shared by home cooks on BakeSpace.com, the world's sweetest recipe swap community. Zuccotto (pronounced [dzukˈkɔtto, tsuk-]) is an Italian dessert with origins in Florence. Zuccotto is a semi-frozen, chilled dessert made with alchermes, cake and ice cream.
