Zuccotto

Ingredients

Unit
Tutti Fruitti Cake batter
Satin Crème Cake Mix Lemon | Patisserie 1.000 kg
Egg 0.350 kg
Oil 0.300 kg
Water 0.135 kg
Classic Orange | Patisserie 0.200 kg
Mixed peel 0.200 kg
Glace cherries 0.200 kg
Tutti Fruitti Cake batter total 2.385
White choc cherry lemon mousse
Belcolade White Enrobing | Chocolate 0.400 kg
Water 0.300 kg
Bavarois Neutre | Patisserie 0.250 kg
Chantypak | Patisserie 1.000 kg
Deli Citron | Patisserie 0.200 kg
Topfil Cherry | Patisserie 0.300 kg
White choc cherry lemon mousse total 2.450
Topping (per cake)
Belcolade Ganache | Patisserie 0.200 kg
Candied fruits / nuts 0.020 kg
Topping (per cake) total 220

Method

  • Mix Satin Crème Cake Lemon Mix, eggs, oil, water, Classic Orange, mixed peel & glace cherries for 2 mins on a slow speed, scrape down, mix for 3 mins on medium.
  • Deposit the batter into a lined half tray.
  • Bake at 160°C for 20 - 30 mins.
  • Pour the boiling water over the Belcolade White Enrobing & mix until fully melted.
  • Add the Bavarois Neutre & mix smooth.
  • Add the Chantypak, whip to soft peaks.
  • Fold through the Deli Citron & Topfil Cherry.
  • Line a greased pudding bowl with strips of tutti frutti cake then fill with mousse.
  • Seal with a disc of tutti frutti cake, wrap with cling film then freeze.
  • Remove the frozen zuccotto from its mould and enrobe with Belcolade Ganache.
  • Finish with candied fruits, nuts & sweetsnow.