Cake based on "Zuccotto toscano"

Category: Confectionery

Kitchen: italian

Ingredients
biscuit:
eggs at room T, weigh	250 g
sugar	175 g
starch	50 g
flour	150 g
for syrup:
sugar	50 g
lemon liqueur	50 g
water	70 g
Italian meringue:
room protein T	5 pieces
sugar	270 g
cream 35%	500 ml
lemon peel	1 tsp
cream patisier:
milk 3.5%	500 ml
starch (can be substituted with corn or flour)	3 tbsp. l.
sugar	100 g
yolk	5 pieces
lemon peel	1 tsp
lemon juice	2 tbsp. l.
dark chocolate	120 g
ganache:
cream	50 ml
sugar	50 g
strawberries and cocoa for decoration

Cooking method

biscuit:
28 cm mold, oiled and sprinkled with flour. cover the bottom with baking paper
Place eggs and sugar in a saucepan with a thick bottom and, putting on low heat, whisk constantly, heat to 42⁰
Pour the mixture into a bowl and beat at high speed for 12 minutes until ribbons.
introduce flour sifted with starch in two steps and mix from bottom to top and in a circle by folding.
place the dough in a mold and bake in a preheated 180⁰From 30 min. Do not open the oven! check with a splinter. it must be dry.
cool the finished biscuit and release it from the mold.
cut into ribbons 1 cm thick.
Italian meringue:
heat sugar mixed with water until boiling (syrup temperature 115⁰C, if there is no thermometer, then cook for about 3-4 minutes) in parallel, beat the proteins until stable peaks.
keep boiling syrup until 125⁰C. until a soft ball: drip into a glass of water, the syrup is compressed to form a soft ball.
in a tiny stream, without ceasing to beat the whites, add the ready-made boiling syrup and beat until the meringue cools down! it turns out smooth and shiny.
Whip cream with sugar. powder until firm peaks, combine with meringue and lemon zest, beat and divide into 3 parts.
patisier:
grind the yolks with sugar and starch. add milk and stir everything well with a whisk, put the mixture on low heat. without ceasing to interfere with brewing a smooth cream.
divide the hot cream into 2 equal parts
add finely broken chocolate into one and mix everything quickly until the chocolate is completely dissolved. cool completely. add 1/3 part of the Italian meringue with cream and beat with a mixer. we got a chocolate patisier.
add 1 tsp to the second half of the custard. lemon zest and lemon juice. stir well and cool completely. add 1/3 part of the Italian meringue with cream and beat with a mixer. we got a lemon patisier.
assembly:
this cake requires a special zuccotto mold. I don't have it and I used a salad bowl 17 cm high and 24 cm in diameter, which I tightened inside with cling film.
line the biscuit pieces along the bottom of the mold and soak in the syrup.
fill with lemon patisier.
line the biscuit pieces on top of the cream. soak in syrup and fill with chocolate patisier.
line a biscuit on top of the cream and soak in syrup. cover with cling film and place in the refrigerator for 5-6 hours.
turn the frozen cake onto a dish and release it from the film. cover with the remaining 1/3 of the Italian meringue with cream and lightly sprinkle with cocoa.
heat the cream to 90⁰C and dissolve chocolate in them. cool the resulting ganache and cover the top of the cake with it. garnish with strawberries.