does anyone have a good cassata cake recipe?? thanks..Looking for a Good Cake Recipe?
Cassata Cake
Ingredients:
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1/2 cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 1/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
1/2 cup candied lemon peel
1/3 cup white sugar
1/4 cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons unsalted butter, cubed
Directions:
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.Looking for a Good Cake Recipe?
Cassata Cake
SUBMITTED BY: Kevin Ryan
';Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.';
SERVINGS %26amp; SCALING
Original recipe yield: 1 -9 Inch cake
US METRIC
About scaling and conversions
INGREDIENTS
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1/2 cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 1/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
1/2 cup candied lemon peel
1/3 cup white sugar
1/4 cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
1/3 cup heavy whipping cream
3 tablespoons unsalted butter, cubed
READ REVIEWS (11)
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DIRECTIONS
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.
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REVIEWSMORE MEMBER REVIEWS
Reviewed on Dec. 17, 2003 by LUCYD this is an excellent recipe. i've used it at least five times since i found it. the cassata cake turns out better than the ones i had from the italian bakery when i was little, and those were pretty good!
19 users found this review helpful
Reviewed on Oct. 23, 2004 by LUCYMARILYN This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate glaze for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate glaze. The combination of this cake with that frosting is PERFECT!!! =)
5 users found this review helpful
Reviewed on Jul. 4, 2005 by NICOLE
Preparation Time 20 minutes
Ingredients (serves 6)
1 x 400 pkt double unfilled plain sponge sandwich cakes (Woolworths brand)
125ml (1/2 cup) sweet white wine (such as muscat)
2 x 200g containers 97 per cent fat-free French vanilla Fruche
200g reduced-fat fresh ricotta
2 tbs caster sugar
2 tsp finely grated orange rind
175g mixed glace fruit (such as glace cherries, ginger and pineapple), coarsely chopped
30g good-quality dark chocolate, finely chopped
1 tbs cocoa powder, to dust
Method
Line six 250ml (1-cup) capacity round-based tea cups with plastic wrap allowing the edges to overhang.
Use a serrated knife to trim 1cm from top and base of 1 sponge cake (discard centre section). Use a 6cm-diameter round pastry cutter to cut 6 discs from the two 1cm-thick sections of cake. Place, brown-side up, in bases of prepared cups.
Cut remaining whole cake crossways into 1cm-thick slices. Cut into lengths long enough to line sides of cups. Line cups with cake. Use a pastry brush to brush cake with wine. Reserve leftover cake.
Use an electric beater to beat together 1 container of Fruche, the ricotta, sugar and orange rind in a medium bowl until smooth. Stir in the remaining container of Fruche along with the glace fruit and chocolate. Spoon Fruche mixture among prepared cups. Tap the cups on the benchtop to settle the mixture.
Use remaining slices of cake to cover the filling. Fold over the plastic wrap to cover and seal. Place cups on a tray in the fridge for 8 hours or overnight to set.
Open plastic wrap and turn cassata into serving dishes. Remove plastic wrap. Dust with cocoa and serve immediately.
Notes %26amp; tips
You can make the cassata up to 2 days ahead. Carry out step 6 just before serving.
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