CORBO'S BAKERY CASSATA CAKE RECIPE - (3.9/5)
Provided by theresaoneil
Number Of Ingredients 22
Steps:
- Whisk together all of the custard ingredients in a saucepan. Bring the mixture to a boil over medium-low heat, whisking constantly. Turn down the heat so that the mixture just simmers, and whisk until thick, 1 to 2 minutes. Transfer the custard to a bowl, cover with plastic wrap or a round of wax paper, and cool. Then, chill custard, covered, for at least 3 hours, or up to 2 days. Preheat the oven to 325°F. Line the bottoms of two 9-inch round cake pans with lightly oiled parchment paper. Sift together the flour, 1 1/4 cup sugar, baking powder, and salt two time into a large mixing bowl. In a separate bowl, beat together the yolks, water, oil, zest and vanilla until smooth. Stir into the flour mixture. In another large bowl beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/4 cup sugar, and beat on high until the peaks are stiff but not dry. Using a rubber spatula, fold about a quarter of the fluffy egg whites into the egg yolk mixture. Then very gently fold in the remaining whites. As soon as the egg whites are no longer visible, stop folding. Scrape the batter into the two prepared round cake pans and spread evenly. Bake for approximately 35 minutes or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans on a cooling rack for at least an hour. When completely cool, run a knife around the sides to release the cakes, cover each pan with a wax paper-lined plate, and flip. Gently lift the pans off of the cakes. Slice the strawberries thinly and place in a bowl. Sprinkle with the sugar and stir. Allow the strawberries to soak up the sugar for 1 hour, giving them a stir every so often. Strain the berries, reserving the released juices. When the cakes are thoroughly chilled slice them in half so you have four layers. Place each layer on a wax paper-lined baking sheet or plate. Whip the cream and sugar together until stiff. Place one cake layer on a wax paper-lined baking sheet. Brush with 1/3 of the reserved strawberry juice. Cover with a layer of strawberries, and then a layer of custard. Repeat for the following layers. Then, ice the top and sides of the cake with whipped cream. Top with fresh strawberries. Chill the cake for at least 8 hours before serving, so that the cake has time to absorb the strawberry juices. Bring to cool room temperature before serving.
PAT'S EASY CASSATA CAKE
Nutty, fresh and fruity! This delicate cake is almost as delightful to look at as it is to eat. Your guests will think you spent hours preparing it!
Provided by Pat DiMercurio
Categories Cakes
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
- 2. For the Cake: Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
- 3. Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
- 4. Mix the amaretto and cherry juice and set aside.
- 5. For the Filling: Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
- 6. To assemble the Cake: Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
- 7. Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
- 8. Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)
STRAWBERRY CASSATA
The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good cheese stores can supply it.
Provided by David Tanis
Categories cakes, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Bake the cake: Heat oven to 350 degrees. Butter and flour an 8-inch diameter springform pan and set aside.
- In a stand mixer fitted with the whisk attachment, beat eggs at medium speed. Add sugar, lemon zest, salt and almond extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.
- Pour batter into prepared pan. Bake for 25 minutes or until a skewer emerges dry when inserted in the middle of cake. Cool on a rack. (It's best to make the cake a day in advance.)
- Make the syrup: Simmer sugar, 1/2 cup water and the lemon zest over medium heat for 10 minutes. Cool, stir in grappa and set aside.
- Meanwhile, make the filling: Whisk together ricotta and sugar to a spreadable consistency.
- Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream.
- Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
- To serve, toss berries with sugar and lemon juice. Let macerate no more than 10 minutes, then spoon berries over cake.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 33 grams, TransFat 0 grams
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
STRAWBERRY CASSATA
Posting as a request. A variation of the Sicilian dessert. Cook time listed is pretty much just for assembling the cake.
Provided by Rhonda J
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In bowl, combine sliced strawberries and sugar,set aside for juice to form.
- In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
- Stir in chocolate chips and almonds.
- Cut pound cake lengthwise into 6 slices,trimming edges to make even if desired.
- Brush layers with any juice from strawberries.
- Stir strawberries into cheese mixture.
- On square plate if possible, place 2 cake slices, side by side, spread with 1/2 the cheese mixture.
- Top with 2 more cake slices, spread with remaining cheese mixture.
- Top with remaining cake slices.
- Whip remaining whipping cream with remaining icing sugar and remaining vanilla.
- Spread over top and sides.
- Garnish with strawberries as desired (i. e. cut strawberries in half, stand up on cake with narrow end pointing upwards and garnish with mint leaves in middle, or fashion them in any pattern you may like). You could also use stencils to decorate and add a dusting of cocoa.
Nutrition Facts : Calories 447.1, Fat 30.8, SaturatedFat 17.8, Cholesterol 138.2, Sodium 172.7, Carbohydrate 37.5, Fiber 2.2, Sugar 17.7, Protein 9
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- Preheat oven to 350F degrees. Prepare an 8-inch cake pan by lining the bottom with parchment paper (do not spray with non-stick spray).
- For the Chiffon Cake: Sift the first dry ingredients into a mixing bowl. Add the water, oil, and stir until they form a lump-free paste. Add the egg yolks, vanilla extract, and stir until fully blended.
- In another clean, grease-free bowl, whip the egg whites until they have tripled in volume and are light and foamy. With the machine running, add the 3 tablespoons of sugar, salt and continue to whip until the egg whites are stiff, but still shiny.
- Remove the cake for the oven and allow to cool on a screen for 5 minutes. Press down gently on the sides of the cake to release it from the pan. Invert the cake onto the cooling screen, remove the cake pan and allow the cake to cool completely.
- For the Pastry Cream (custard) - Place the milk, 1/4 cup sugar, salt and vanilla in a saucepan, bring to a boil, and reduce the heat.
- Place the remaining 1/4 cup sugar and cornstarch in a stainless steel bowl and mix together with a wire whisk. Stir in the eggs one at a time to form a smooth, lump free paste.
- Add 1 or 2 ladles of hot milk to the egg mixture while stirring with a whisk to temper it. This will prevent the eggs from scrambling when they are added to the hot milk.
- With the milk on moderate heat, add the egg mixture to the hot milk all at once, constantly stirring vigorously with the whisk. Continue to stir until the cream thickens and comes to a second boil.
- Remove pot from heat and fold in pieces of sweet butter. Strain pastry cream into a stainless steel container and place plastic wrap directly on the surface of the cream to prevent a skin from forming.
- To make the Simple Syrup place the sugar and water in a pot, stir once, and bring to a boil. Remove pot from heat and allow to cool. Once cool add liqueur.
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