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 SICILIANA
A delicious cake from in and around the convents of Sicily
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
- Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
- Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
- Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
- Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
- Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
- On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.
Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium
CASSATA ALLA SICILIANA
I made this for my friend Lori's Mother's birthday dinner. It was on a Friday night after a very busy week. I made a pound cake and then dressed it up, jiffy quick, in an hour and refrigerated until dinner. Beautiful, easy, and homemade, very chocolaty but not too sweet. I am not a dessert maker so if I can do this...so can anyone. The original recipe came from Ciro and Sal's restaurant in P'Town.
Provided by Penny Stettinius
Categories < 4 Hours
Time 1h1m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a microwavable bowl, melt the butter.
- Add the coffee and the chocolate chips and stir until melted and smooth. You might need to microwave the mixture a few short times to allow full melting of the chocolate chips.
- Once it's all melty and smooth, put the bowl into a larger bowl filled with ice so it can cool down and firm up.
- Stir every 10-15 minutes to keep it smooth as it firms.
- Then start on the filling: Mix the ricotta with the sugar, orange zest and grated chocolate.
- After the pound cake has cooled, slice it into three horizontal layers.
- Drizzle the Grand Marier over all the layers.
- Then spread half the filling on the bottom layer, top with the next cake layer and spread with the remaining filling.
- Then top with the third layer of cake and spread the frosting on top and all over.
- Refrigerate until dinner.
- Drizzle the Gand Marnier.
Nutrition Facts : Calories 590, Fat 49.8, SaturatedFat 30.5, Cholesterol 121.9, Sodium 83.2, Carbohydrate 29, Fiber 1.5, Sugar 24.2, Protein 10.4
SICILIAN CREAM CAKE (CASSATA ALLA SICILIANA)
This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.
Provided by Dee514
Categories Dessert
Time 15m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
- Add chocolate and fruit; mix well.
- Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
- Turn ricotta mixture into lined mold.
- Cover the top with remaining cake slices.
- Refrigerate overnight, or place in freezer for several hours.
- To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
- Sprinkle (lightly sift) confectioner's sugar over cake.
- If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
- Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Nutrition Facts : Calories 621.4, Fat 21.8, SaturatedFat 13.2, Cholesterol 154.9, Sodium 313.1, Carbohydrate 86.4, Fiber 0.5, Sugar 63.5, Protein 21.2
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