SICILIAN CASSATA: RICOTTA CAKE
Provided by Food Network
Categories dessert
Time 39m
Yield 10 servings as dessert
Number Of Ingredients 8
Steps:
- Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
- Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
- Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
- Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
- The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
CASSATA AL FORNO (BAKED RICOTTA CAKE) RECIPE - (4.7/5)
Provided by ctozzi
Number Of Ingredients 30
Steps:
- Homemade Ricotta: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place over a large bowl. In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes. Let the mixture bubble gently, without stirring, until temperature reaches 170° on an instant-read thermometer, about 5 minutes (curds will begin to form). Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from white curds). Gently pour the mixture, including any bits on the bottom, into the lined sieve. Let drain until all of the liquid runs off but the cheese is still moist, about 1 hour. Discard the liquid. Chill the ricotta, covered, until ready to serve or up to 2 days. For pasta frolla, sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the centre. Lightly whisk together eggs, lemon zest, and vanilla in a separate bowl. Pour eggs into centre of well in flour mixture, mixture is dry and crumbly. Gradually add melted butter until a soft, wet dough is formed. Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough. Use a pastry scraper to help lift and knead dough, adding a little more flour if dough sticks to floured surface. (The dough will be very soft.) Wrap in plastic and refrigerate overnight. For crema di ricotta, put ricotta in a a strainer lined with cheesecloth, set over a bowl Cover with plastic wrap and refrigerate overnight to allow excess water to drain off. (if you've made it homemade this won't be necessary since you've already strained it). Remove ricotta from refrigerator, transfer ricotta to bowl. Add sugar, vanilla, lemon zest, orange zest, eggs and yolk and chocolate chips, (and citron, if using) to ricotta and mix well. Preheat oven to 350. Butter and flour a 9" springform cake pan, then set aside. Roll out three quarters of the dough on a lightly floured surface into a round about 12" in diameter and 1/4" thick. Gently fold then fit it into bottom of cake pan, with 2"-3" of the dough coming up the side of the pan. Spoon in filling, spreading it evenly over dough. Fold pastry edges in over edge of ricotta filling. Roll out remaining dough to a thickness of about 1/4". Cut into 1/2"-wide strips. Decorate tope of cake with strips in a lattice pattern. Bake on a baking sheet in the middle of the oven until golden, 45-55 minutes. Remove _ from oven and let cool on a cake rack for 10 minutes. Sprinkle with confectioners' sugar before sugar.
CASSATA
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
- To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
- Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
- To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
- To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
- To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
- Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.
EASY NO- BAKE CASSATA CAKE
This is a recipe I adapted from an old Glamour cookbook I got back in high school. It has become a tradition at every holiday or family get together. The best part is everyone thinks it is very difficult to make but we won't let them in on this little secret... you don't even have to turn on the oven. Here it is just in time for Easter... Oh, and it is great for your diabetic friends and family members...very low in sugar, especially if you use the sugar -free cakes and substitutes. Feel free to embellish this with whatever mix-ins or flavorings that you like. My family's favorite is the mini chip version but you can add maraschino cherries, strawberries, other chips, nuts, make it vanilla, or almond, or mint. Use your imaginations and let me know what you come up with!
Provided by Jo Coburn
Categories Dessert
Time 20m
Yield 2 cakes
Number Of Ingredients 5
Steps:
- Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
- Set aside.
- In a large mixing bowl, blend the ricotta half the chips and the sugar together.
- On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
- Alternate cake and cream until you have joined three layers.
- I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
- Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
- Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
- The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.
Nutrition Facts : Calories 3763.3, Fat 207.4, SaturatedFat 128.8, Cholesterol 768.2, Sodium 3405.7, Carbohydrate 420, Fiber 1.2, Sugar 232.9, Protein 71.7
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