Best Florentine Frozen Dome Cake Recipes

CHILLED ZABAGLIONE WITH BERRIES

Steps:

• 1 At least 20 minutes before you are ready to make the zabaglione, place a large bowl and the beaters of an electric mixer in the refrigerator. Fill another large bowl with ice and water. 2 Prepare the zabaglione through step 3. As soon as the zabaglione is finished, remove it from the simmering water and set the bowl over the ice water. With a wire whisk, beat the zabaglione until it is cold, about 3 minutes. 3 Remove the chilled bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it begins to hold a soft shape, about 2 minutes. Add the confectioner's sugar and orange liqueur. Whip the cream until it holds a soft shape when the beaters are lifted, about 2 minutes more. With a flexible spatula, gently fold in the chilled zabaglione. Cover and chill in the refrigerator at least 1 hour until ready to serve. 4 Divide the berries among 6 serving dishes. Top with the chilled zabaglione cream and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

DOME CAKE FILLED WITH CHOCOLATE AND NUT CREAM

Steps:

• Moisten large piece of cheesecloth with water; squeeze out excess. Line 1 1/2-quart bowl with cheesecloth. Mix liqueurs and grappa in small bowl. Cut pound cake crosswise into 3/8-inch-thick slices. Cut each slice diagonally in half, forming two triangles. Lay cake triangles in single layer on baking sheet; brush with liqueur mixture. Line bottom and sides of prepared bowl with cake triangles (wet sides facing in) in sunburst pattern. Reserve extra triangles for top.
• Stir 2 ounces chocolate in metal bowl set over small saucepan of simmering water until chocolate melts. Cool just to room temperature. Beat cream and powdered sugar in large bowl until firm peaks form. Fold in 3 ounces chopped chocolate and nuts. Spread half of mixture over cake, covering completely and creating well in center. Fold cooled melted chocolate into remaining whipped cream mixture; spoon into center well of filling. Cover filling with remaining cake triangles (wet side down), trimming to fit if necessary. Cover with plastic. Chill at least 5 hours and up to 1 day.
• Invert cake onto plate. Remove cloth. Sift cocoa powder over and serve.

FLORENTINE SPONGE CAKE

Steps:

• Preheat oven to 150°C.
• Put the sifted flour, baking powder, oil, milk, grated orange rind, saffron, sugar, eggs, and a pinch of salt into a mixing bowl and beat together thoroughly until all the lumps are gone and the batter is smooth and thick.
• Grease a shallow rectangular baking pan and pour in the mixture.
• Bake for half an hour.
• Sprinkle plenty of icing sugar on top.
• If you prefer it sweeter, you can slice the cake in two (horizontally!) and fill it with whatever you like (whipped cream, chocolate icing, etc).

FLORENTINE FROZEN DOME CAKE

Steps:

• 1 At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator. Line a 2-quart round bowl or mold with plastic wrap. Cut the cake into slices no more than 1/4-inch thick. Cut each slice in half diagonally, forming two triangular pieces, and lay them all on a platter. 2 In a small bowl, mix together the rum and liqueur, and sprinkle the mixture over the cake. Place as many cake pieces as needed side by side-pointed-side down-in the bowl to form one layer. Cover the remaining inside surface of the bowl with the remaining cake, cutting the pieces to fit as needed. Fill in any gaps with cutup pieces of cake. Set aside the remaining cake for the top. 3 Prepare the filling: Remove the bowl and beaters from the refrigerator. Pour the cream into the bowl. Add the confectioners' sugar and vanilla. Whip at high speed until the cream holds its shape softly when the beaters are lifted, about 4 minutes. Gently fold in the chocolate and almonds. 4 Spoon the cream mixture into the mold, being careful not to disturb the cake. Place the remaining cake slices in a layer on top. Cover securely with plastic wrap and freeze the mold 4 hours up to overnight. 5 To serve, remove the plastic wrap and invert a serving plate on top of the bowl. Holding the plate and bowl together, invert them both. Lift off the bowl. Remove the plastic wrap and sprinkle with confectioner's sugar. Place the berries around the cake. Cut into wedges to serve. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.