8 mar 2010
600g fresh ricotta
500 grams fresh cream
5 tablespoons sugar
50 grams of chocolate chips
1 cup strawberries
pandora on wet
Ingredients for the sponge cake:
300 gr flour
200 gr sugar
80 g of canola oil
150 grams of milk
1 packet of yeast and 1 packet of vanillin
Prepare the sponge cake (do this the day before) by combining all ingredients in powder, and then adding all the liquids, stir until it is smooth and homogeneous. Bake in preheated oven at 160 ° for about 40 minutes.
Preparing for the zuccotto:
Take a mold from zuccotto (I had not, so I used a bowl with round base) and line with foil, leaving the ends (the longer will the end to close it)
Slice the sponge cake into thin strips about an inch and line the inside of the bowl
With a wet formed of strawberries juice and water, soak the sponge cake. Meanwhile whip the cream and set aside. Pass the ricotta through a sieve, add sugar and mount until you get a smooth and homogeneous cream, add half the whipped cream and mount together. Finally add the chocolate chips and strawberries and mix with a spatula.
Pour this cream into the bowl very compact
cover with other strips of sponge cake, soaked latter with another wet and cover with the film.
Refrigerate for at least 6 hours. (I have prepared the morning for the evening). Take the bowl, open the foil and turn it upside down with a plate, remove the bowl (the film takes off alone). Cover the skullcap with whipped cream.