Check with you client exactly what they mean by "zucchetto cake".
According to a restaurant menu I found:
1. Zucchetto : Pound cake drizzled with rum and layered with chocolate mouse and hazelnut whipped cream. Topped with a rum sauce, Hazelnuts and whipped cream.
2. recipe:
Zuccotto is a specialty of the city of Florence its shape perhaps inspired by the rounded roof of the local Duomo. Zuccotto is also a variant of Zucchetto, the name of the Cardinals skull caps.
Degree of difficulty: Medium
You need:
300g Maderia or pound cake [10oz]
3 tablespoons maraschino liqueur
3 tablespoons brandy
500ml double cream [2 c]
100g icing sugar [1/3 c]
150g dark chocolate, roughly chopped [5 oz]
50g blanched almonds [2 oz]
25g skinned hazelnuts [1 oz]
25g candied peel, chopped [1 oz]
cocoa powder, to dust
icing sugar, to dust
Method:
Cut cake into 1 cm slices and then cut each slice into two triangles. Combine the maraschino and brandy and sprinkle them over the cake.
Line a round 1.5 litre bowl with a layer of cling film and then the cake slices. Arrange the slices with the narrow point of each triangle pointing into the bottom of the bowl to form a star pattern, fitting each piece snugly against the others so you dont have any gaps. Cut smaller triangles to fit the gaps along the top and keep the rest of the cake for the top.
Whip the cream until soft peaks form and then whisk in the icing sugar until you have a stiff mixture. And about a third of the chocolate and the almonds, hazelnuts and candied peel. Mix together thoroughly, then fill the cake lined bowl with half the mixture, making a hollow in the middle and drawing the mixture up the sides. Leave in the fridge.
Melt the rest of the chocolate in a heatproof bowl over a saucepan of simmering water, or in a microwave, and fold it into the remaining cream mixture. Spoon this into the bowl and then cover the top with a layer of cake triangles, leaving no gaps. Cover the bowl with cling film and refrigerate overnight.
To serve, unmould the Zuccotto and use a triangular piece of cardboard as a template to dust the top with alternating segments of cocoa and icing sugar.
KitchenAid Zuccotto
1 package (10 ¾ oz.) pound cake, cut into ½ inch slices
4 tablespoons Amaretto liqueur
1 ½ cups heavy cream
½ cup sugar
1 teaspoon vanilla
1 cup fresh strawberries, mashed
Line a 1-½ -quart bowl with cheesecloth. Cut pound cake slices in half diagonally to form triangles. Line bowl with 2/3 of cake triangles. Sprinkle with Amaretto and set aside.
Place 1 cup cream, ¼ cup sugar and vanilla in bowl. Attach bowl and wire whip. Turn to Speed 8 and whip until stiff. Spoon into cake -lined bowl.
Place remaining cream and sugar in bowl. Attach bowl and whire whip. turn to speed 10 and whip until stiff. Reduce to stir speed and quickly add strawberries, whipping just until blended. Spread strawberry mixture on top of whipped cream. Arrange remaining cake slices on top of strawberry mixture. Fold ends of cheesecloth over cake and cover tightly with plastic wrap. Freeze 4 to 5 hours.
To serve, dip bowl in hot water a few seconds, then invert onto a platter. Remove cheesecloth and cut into wedges.
Yield: 6 to 8 servings
I have been looking for that recipe for years!!!! (at least it is the one I think it is or at least close) My BF does not like cake unless it is ice cream cake, a few years back he had a chocolate Zuccotta cake at a restrant and loved it but I could never find the recipe. I am assuming it is similer but do you know the changes that need to be made or is it not?
The one I was looking for was zucchetto they serve it at a resturant were the bride lives I called the resturant up and they said 2.50 a person but is going to call me back with a price if it chages since I have so many slices. The one at the resturant has a sponge or pound cake they say pound and it has choc chips, whipped cream hazelnuts and all. I am going to try to make a version I printed out . Off to go baking .
Thanks
Jen
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