Panrozzo is an Abruzzese dessert originally from Pescara. Soft and delicious, it’s perfect for breakfast or as a snack , just like CAMILLA CAKE . It’s impossible not to recognize Abruzzese panrozzo due to its hemispherical shape .
Ingredients
FOR THE DOUGH:
2 eggs
4 egg yolks
90 g sugar (for the egg yolks)
grated zest of an organic lemon
grated zest of an organic orange
a pinch of salt
2 tablespoons amaretto liqueur
3-4 drops of bitter almond flavoring
170 g almond flour
150 g semolina
120 g seed oil
4 egg whites
90 g sugar (for the egg whites)
FOR THE ICING:
200 g of 50-55% dark chocolate
180 g of fresh cream
INSTRUCTIONS;
In a bowl with an electric whisk, or in a stand mixer fitted with the whisk attachment, combine the whole eggs, egg yolks, sugar, pinch of salt, liqueur, almond extract, and grated zest of one lemon and one orange.
Whip everything together for 7-8 minutes until the mixture becomes light and very frothy.
Add the oil in a drizzle with the electric whisk running, just mix for a few moments until it is incorporated into the mixture.
Add the almond flour and semolina and mix gently by hand with a spatula, making movements from the bottom up.
In a separate bowl, beat the egg whites with the sugar until stiff peaks form. Don’t overbeat, or the mixture will be too dry and stiff. The beaten egg white should be glossy and creamy.
Incorporate the egg whites whipped with the sugar into the mixture, adding it in 2 or 3 additions and taking care to mix delicately with the spatula, making movements from the bottom upwards.
Grease a zuccotto mold with a 22 cm diameter and 10-11 cm high baking spray. Alternatively, you can grease the mold with butter and then flour it. Pour the batter into the mold, reaching about 2 cm from the edge (no more, otherwise it will rise excessively and leak out).
Bake in a preheated oven at 160°C (320°F) for about 65 minutes on the bottom rack. A trick to keep the hemispherical zuccotto mold in place is to place a round steel mold, such as a cookie cutter, on the base. Keep an eye on the cake during the last few minutes of baking, and test for doneness with a toothpick before removing it from the oven.
Once the panrozzo is baked, let it cool to room temperature and, when it’s slightly warm, invert it onto a wire rack. Let it cool completely.
For the icing, bring the cream to the boil in a saucepan.
Finely chop the chocolate, place it in a bowl, and add the boiling cream. Stir everything together with a whisk to melt, then use a spatula to incorporate as little air as possible and ensure there are no bubbles in the icing.
Place the rack with the panrozzo on it over a clean baking sheet, so you can collect any excess glaze. When the chocolate glaze reaches about 32°C, pour it all over the center of the rack, ensuring it drips onto the hemisphere, covering it completely. Finally, you can tap the rack lightly to smooth out the glaze and remove any excess.
Using 2 spatulas, transfer the panrozzo from the rack to a serving plate and wait for the glaze to thicken slightly before serving.