Cakes and summer may sound like a contradiction; but I happen to have two Italian friends whose birthday fall in the month of July. Hence, I love to surprise them with a hand-made cake. Nothing more personal nor thoughtful! I have two easy recipes which do not require any baking - as the Italians call it "Torte Fredda" - or cold cakes.
Zuccotta
In summer, no one wants to turn on the oven, so an easy dessert is a must, even on vacation. We're adding a special treat to our summer desserts: the no-bake zuccotto. No mixer or beater is needed, just a special mold or a glass bowl. This dessert features layers of chocolate, berries, and cream cheese, creating a balanced flavor that’s sweet but not overwhelming. Serve it whole to impress your guests with its beautiful layers and the crunch of hidden Novara biscuits!
Ingredients:
Fresh spreadable cheese 630 g; Fresh liquid cream 225 g; Novara biscuits 100 g; Icing sugar 45 g; Bitter cocoa powder 25 g; Raspberries 40 g; Blackberries 40 g
Preparation:
To make the no-cook zuccotto, start by mixing cream cheese and icing sugar in a bowl until smooth. Divide the mixture into three bowls: 200 g in each of two bowls and 275 g in a third. Blend blackberries and raspberries into a puree and mix it with one of the bowls of cream. Sift cocoa into the second bowl and mix. Whip cream and divide it evenly among the three bowls (about 75 g each), gently folding it in. Using a piping bag or freezer bag, swirl the berry cream into a lined 16.5 cm zuccotto mold. Level it, then arrange Novara biscuits vertically around the edges. Pour in the white cream halfway, followed by the cocoa cream, and top with more biscuits. Cover with cling film and freeze for about 2 hours or refrigerate for up to 12 hours until set. Once hardened, invert the mold onto a plate, remove the cling film, and decorate with berries and mint leaves before serving. Grazie a Giallo Zafferano!
Torta Raffaello
The Raffaello cake is a delightful dessert inspired by the well-known coconut and white chocolate pralines. It can be easily prepared in less than an hour. Visually striking in its pure whiteness, Raffaello cake also serves as a unique and appealing choice for a birthday cake.
Ingredients
3 sponge cake discs, 24 cm in diameter; 200 g white chocolate; 100 g vanilla wafers; 250 g ricotta; 250 g mascarpone;
80 g icing sugar; ½ vanilla pod; 70 g coconut flour; 50 g flaked almonds; 250 ml fresh cream; grated coconut and coconut flakes for decoration. For the syrup: 100 ml water; 50 g granulated sugar; ½ teaspoon almond flavouring
Preparation:
To prepare the Raffaello cake, start by making the syrup: combine sugar and water in a saucepan, bring to a boil, then simmer for 10 minutes while stirring until the sugar dissolves. Remove from heat, add almond flavoring, and let it cool.
Next, grind the wafers in a mixer until finely pulverized and set aside. Melt the white chocolate in a bain-marie or microwave, stirring every 30 seconds until smooth. In a large bowl, mix ricotta, mascarpone, icing sugar, and vanilla seeds until smooth. Incorporate the powdered wafers, flaked almonds, coconut flour, and melted white chocolate until well combined. Reserve 5 spoonfuls of this mixture for truffles. Whip the cream and gently fold it into the mixture. Place the first sponge cake disc on a plate, soak it with syrup, and spread a third of the mascarpone cream on top. Repeat with the second sponge disc. For the third disc, soak, then cover the whole cake with the remaining filling and grated coconut. With the reserved mixture, form small balls and roll them in grated coconut. Arrange these truffles on top of the cake. Refrigerate until ready to serve. Grazie a Cucchiaio d’Argento!
Torta fredda allo Yogurt e Pesche - Yoghurt Tart with Peaches
Ingredients for a cake with a diameter of 28cm:
For the biscuit base:
200g of gold saiwa biscuits
100g of melted butter
For the yogurt mouse:
400g of Peach and Apricot yogurt
250g of whipping cream
100g of icing sugar
8g of gelatine (4 sheets)
2 tablespoons of water
For the filling:
5 tablespoons of Peach or Apricot jam
1 tablespoon of Grappa
4 smooth peaches not too ripe
pistachio grains (or other dried fruit)
Preparation:
Prepare the Biscuit Base: Crush the biscuits in a mixer, then mix with melted butter in a bowl until uniform. Press the mixture evenly into the cake tin and refrigerate for 30 minutes.
Prepare the Yogurt Mousse: Soak the gelatin in cold water for 10 minutes. Melt it with two tablespoons of hot water and let it cool. In a large bowl, whip the cream until firm, then gently mix in the yogurt, icing sugar, and cooled gelatin until smooth. Pour the mousse over the biscuit base, level it, and refrigerate for 8 to 12 hours. Once set, remove the spring ring with a spatula.
Prepare the Decoration: Mix the jam with grappa until spreadable, then pour over the cake and spread evenly. Decorate with peach slices and chopped pistachios. Serve the cake on the base of the mold or transfer it to a serving plate using the baking paper.
Grazie a Profumo di Sicilia!
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