ZUCCOTTO

(PAN DI ESPANA)


SPONGE CAKE
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8 Heaping Tbs. All Purpose Flour
1 Cup
4 Large Eggs (Separated)
Pinch of Sea Salt
½ Tsp. Vanilla (or 1 packet Vanilla powder)
1/4 Tsp. Baking Powder
½ Cup Liqueur (Alchermes or Cointreau)

Preparation

Mix flour and baking powder together and set aside.

Separate the yolks and put into a bowl.   Save the egg whites in separate bowl..

Add vanilla to the yolks  and whisk by hand.  Add ½ cup sugar and whisk until very fluffy.

Preheat oven to 375 degrees. 

Beat egg whites with electric mixer until frothy, adding a pinch of salt while beating.  Gradually add remaining  ½ cup sugar.  Beat until soft peaks form.

Gently stir in 1/3 of beaten egg whites  into the beaten yolks.

Then very gently “fold” in remaining egg whites.

Gently fold flour mixture into the batter.  Make sure there are no lumps.

Use non-stick spray or butter and flour  a 10" round cake pan.
Place cake in the oven, and immediately reduce heat to 350 degrees.  Bake for approximately 35 minutes (ovens vary).  Cake is done when a toothpick or cake tester is inserted into the center of the cake and comes out dry and the cake will begin to pull away from the sides of the pan.  Cake should be firm but not browned.

Allow the cake to cool upside down and remove from the pan.

When cooled, cut cake into ½” to 1" slices.

PASTRY CREAM FILLING
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4 egg yolks
½ Cup Sugar
1/4 Cup Flour
2 Cups Whole Milk
1 Packet Vanilla Powder of 1 Tbs. Vanilla

Prepare the pastry cream first.

Bring milk so a slow boil over medium heat.  Remove from heat and add vanilla. Set aside.

In the top of a double boiler, whisk the yolks.
Whisk in flour.
Add the warm milk.

Place double boiler over medium heat.  Stir CONSTANTLY with a wooden spoon until thick.  About 12 - 15 minutes.Remove from heat and stir in sugar.

Pour cream into bowl, cover with saran or waxed paper directly on the surface to prevent skin from forming.

Refrigerate for minimum 2 hours.  Overnight is okay.

**NOTE**

Before forming the cake.......

 Prepare Whipped Cream Filling

WHIPPED CREAM FILLING
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1 ½ Cups Heavy Whipping Cream
2 Tbs. Powdered Sugar

Whip cream and sugar together until soft peaks are formed.

 Melt 6 oz. Dark chocolate in a glass bowl in the microwave for about a minute.  Allow to cool slightly.

Fold 1/4 of whipped cream into the melted chocolate.  Add additional whipped cream if needed.

Save remaining whipped cream for serving.

 BUILD THE CAKE

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Using a bowl approximately 10" wide and 5" deep, line the bowl with saran.  Allow several inches of the wrap to hand over the sides of the bowl.

Lightly brush each cake slice with liqueur as you add them to the bowl.  You can use dipping method for liqueur but be careful not to saturate.

Start lining the sides of the bowl with cake slices, standing them up lengthwise.  The tops of the cake slices should be even with the rim of the bowl.

Cut cake slices to fit the bottom of the bowl and fill in any empty spaces.

Spread ½ cup of pastry cream into bottom of the bowl.
Spread ½ cup chocolate whipped cream over pastry cream
Arrange layer of dipped cake slices over chocolate cream.
Spread remaining pastry cream over the cake.
Spread with remaining whipped cream.
Add a final layer of brushed cake slices over the filling.

Filling should be totally covered.

Bring the overhanging saran edges up over the cake.  Press down gently on the cake to compact it.

Refrigerate several hours or overnight.  It is best to prepare the day before you would like to serve.  You can also put in freezer and thaw for 15 minutes before un-molding and slicing.  Freezing is best if you are making and serving same day.

This dessert is a semi-fredo, which means partially frozen.

To unmold the cake, place serving dish on top of the cake and invert the dish and bowl.

Remove plastic wrap from cake.

Dust liberally with powdered sugar.

Use remaining whipped cream to decorate around the base of the cake.

Serve by cutting into wedges.   

Serves 8 persons.