Claros Zucotto Panettone Cake With Ricotta And Marsala Wine Recipes

Steps:

• Spray a 1 1/2-quart bowl with nonstick cooking spray. Line the bowl with plastic wrap. Cut the pound cake crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles. Line the bottom and sides of the prepared bowl with the cake triangles. Brush some of the brandy over the cake triangles lining the bowl. Reserve the extra triangles.
• Stir the chocolate in a large metal bowl set over a saucepan of simmering water until the chocolate melts. Allow the chocolate to cool slightly. Using an electric mixer, beat 1 cup of cream in another large bowl until it is thick and fluffy. Fold 1/4 of the whipped cream into the chocolate. Fold half of the remaining whipped cream into the chocolate mixture. Fold in the remaining whipped cream. Spread the chocolate cream over the cake, covering completely and creating a well in the center. Cover and refrigerate if not assembling cake right away.
• In another clean large bowl, add the remaining 1 cup of cream and almond extract. Using an electric mixer with clean beaters, beat on medium speed and gradually add the powdered sugar. Beat until firm peaks form. Fold in the nuts. Spoon the cream mixture into the center of the well of the filling.
• Brush the remaining cake slices with brandy and arrange them, brandy side down, over the cake, covering the filling completely and trimming to fit, if necessary. Cover the cake with plastic wrap and refrigerate at least 3 hours and up to 1 day.
• Invert the cake onto a platter. Remove the bowl and the plastic wrap. Sift the cocoa powder over and serve.

Steps:

• you will need a 9inch deep dish cake pan,coated with butter.
• preheat oven to 180 celcius.
• 1.whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
• 2.place a layer of panettone on the bottom of your cake pan.pour ¼ of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
• 3.keep layering until all the panettone and yolk mixture is gone.
• 4.press done panettone to make sure all is covered with liquid.
• 5.put in the oven for 30-40 minutes,or until liquid has set.
• put in fridge overnight,or for at least 5 hours.
• To serve:.
• flip cake over onto a platter,sift icing sugar over entire cake.
• mix 1/4 cup limencello with mascarpone and serve with cake slice.

Steps:

• What you do:.
• Preheat oven to 325 degrees F.
• Grease a clean, empty 1-pound coffee can.
• Line bottom with a piece of waxed paper, cut to fit, and grease paper.
• In a large bowl beat eggs and sugar until thick and pale yellow, about 5 minutes.
• Beat in melted butter, lemon peel and extracts.
• In a small bowl, mix flour, baking powder and salt and blend into egg mixture alternately with buttermilk.
• Stir in almonds, raisins and dried fruit.
• Pour batter into prepared can and place on a baking sheet.
• Bake 55 to 60 minutes, or until bread is well browned and a toothpick inserted in center comes out clean.
• Cool bread in can for 10 minutes, then turn out onto a rack to finish cooling.
• (You may have to cut out the bottom of the can to push out cake.) To serve, cut into slices or wedges.
• Makes 1 loaf.