Zuccotto – Italian Domed Cake

Sponge cake base: Separate the eggs and whip the egg whites until stiff. In another baking bowl, whisk the egg yolks, powdered sugar and vanilla sugar into a fluffy cream. Gently fold the cornstarch, flour and snow into the egg yolk cream. Spread two household baking sheets with parchment paper, spread the dough mixture evenly on them and bake at 180 °C for about 15 to 20 min (depending on the kitchen stove). After cooling, turn the trays out onto a surface and peel off the parchment paper. Then cut out two circles: One with a diameter of about 30 cm and the second with a diameter of about 26 cm. For the larger circle, cut out small triangles on two opposite sides so that it fits well in the dome pan (or a corresponding round baking dish with a diameter of about 26 cm). Brush the amaretto on the bottom in the dome mold and let it soak Filling: grate the cooking chocolate and melt it with 100 ml of whipped cream in a water bath. Toast the chopped almond kernels and hazelnuts without fat at low temperature in a coated frying pan until golden brown. Stir half of them and 25 g pistachios into the melted chocolate. Whip 600 ml of whipped cream until stiff. Fold half of it into the already slightly cooled chocolate. Stir together 300 g mascarpone, the remaining whipped cream, the rest of the roasted nuts and 25 g pistachios. Pour this light filling into the dome mold lined with sponge cake base and

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