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.
Time 5h20m Yield 12 Number Of Ingredients 19 Steps:
Gather the ingredients. In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla with an electric mixer or by hand until you have as smooth and homogenous a mixture as possible-the ricotta will still cause it to have a few lumps. Once the ricotta mixture is well incorporated, hand stir in the chocolate chips and the lemon zest. Cover the bowl with plastic wrap and refrigerate it at least for as long as it takes you to bake and cool the cake. The filling could be made a day in advance if desired. Gather the ingredients. Once your cakes of choice are completely cool, either use a long serrated knife or sturdy thread to slice them horizontally into 2 layers. Reserve the 4 layers. In a small bowl, mix the rum with the water. Use a pastry brush to brush the outside part of the cake layers with the liquor mixture. Give each layer a minute or two to absorb the alcohol before assembling the cake. Place a single layer of cake in the bottom of a 9-inch cheesecake springform pan. Spread 1/3 of the chilled filling mixture on top. Repeat with a second layer of cake and another 1/3 of the mixture and spread the final 1/3 of the mixture on top of the third layer of cake. Cover the assembled cake with the fourth layer of cake, brown part up. Wrap the unfrosted cake in plastic wrap and refrigerate it for at least 4 hours. Once you’re ready to assemble, whip the cream with powdered sugar and rum. Beat until you have firm peaks. If not using right away, store the whipped cream in the refrigerator until ready to use. Unwrap the cake and carefully move it to a serving plate. Frost the cake top and then the sides with the whipped cream mixture. Alternate the strawberries with the cherries on the outer edge of the cake. Place the chocolate shavings in the center. If not slicing right away, place the cake back in the fridge. Serve and enjoy
Number Of Ingredients 7 Steps:
Mix ricotta, 1 pint of whipped heavy cream, sugar, and vanilla in a bowl till smooth. Add one roughly chopped chocolate bar. Fold in. Spray a large bowl with nonstick cooking spray (like Pam). Slice sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling, making sure to come up to top of bowl. Continue alternating layers of cake and filling till you have reached the top of bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight. Remove plastic wrap. Place a pretty cake dish on top of bowl. Invert the cake and remove bowl. Frost with remaining pint of whipped heavy cream. Decorate with 2nd chocolate bar curls and drained maraschino cherries.
Yield 12 Number Of Ingredients 20 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner’s sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
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.
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.
More about “italian cassata cake recipes”
Time 4h15m Yield 12 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 325F. In a large mixing bowl, beat egg yolks; adding sugar gradually. Add butter. Sift dry ingredients and add alternately with milk; mix. Add vanilla and mix. Fold in beaten egg whites. Pour batter into greased and floured 10X16-inch jelly roll pan. Bake for 15 to 20 minutes. DO NOT over bake as it will not roll. Turn out onto a clean dish towel sprinkled thickly with powdered sugar. Trim off all edges with a knife. Roll the cake in a towel and let stand a few minutes. While you let the cake, prepare the filling. Put ricotta cheese through a sieve to remove all lumps. Add cream, sugar, cinnamon and liqueur and beat until smooth. Fold in candied fruit, nuts and chocolate chips. Unroll the towel and spread with filling. Reroll and refrigerate for 4 hours to"ripen". Slice when ready to serve, sprinkle with powdered sugar.
