2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
There is hardly a person who has not tried Tiramisu, the wonderful Italian cookie cake with coffee, cocoa, mascarpone cheese and egg yolks. It has long been a classic in cakes.
However, there is another Italian temptation that can displace it. This is Zukoto. Literally translated, it means a small pumpkin and this determines the desire to be placed in containers resembling a pumpkin.
Zukoto is a cake that is traditional for Tuscany and Florence. The first cake was made in the Middle Ages for one of the celebrations of the famous Medici family, which gave Italy rulers and high dignitaries.
Over the centuries, the recipe has undergone many modifications, various ingredients have been added, but the core of the traditional culinary invention of the Italian confectioner is preserved as a recipe. The ingredients in it are ricotta, lemon and orange peels and cocoa. Today ice cream is also prepared Zukoto.
The most remarkable thing about the cake is the shape of the dome. It is believed that the idea was to liken the cathedral in Florence. Another suggestion is that it resembles the tiara of the cardinals. And as expected for a real Italian dessert, it has traditional ingredients such as cookies, aromatic liqueur, which give the cake a taste that will be remembered for a long time.
Here is the recipe of traditional Zukoto cake:
Photo: Daniela Ruseva
Products:
1 packet of cookies;
200 milliliters of amaretto or rum liqueur;
½ kilogram of ricotta cheese;
A handful of sliced almonds or roasted hazelnuts;
100 grams of dried fruits and their skins;
100 grams of grated chocolate;
2 tablespoons cocoa and extra for sprinkling;
4 tablespoons powdered sugar.
Arranging the cake:
A rectangular metal baking dish or other deep dish is covered on the walls and bottom with household foil. The biscuits are sprinkled with the liqueur and lined first on the bottom and then on the walls of the dish.
In another bowl, mix the ricotta, almonds, dried diced fruit and chocolate. Half of this mixture is poured over the cookies. A new row of biscuits flavored with alcohol is lined up on top.
Add the prepared cocoa to the rest of the mixture and pour over the second row of cookies.
At the top is a third row of cookies, which completes the cake. The cake is wrapped with foil, the aim being to look like a dome and pressed well on top. If the cookies stick out from somewhere, they shrink.
Leave for 24 hours in the refrigerator to set the cake. Before serving, turn the cake over and generously sprinkle with cocoa.
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