Cassata Cake Tasty Recipes

Thursday, January 3, 2019

Cassata Cake

"Cassata cake is like a cannoli however extra gooey. You want 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you may use your own recipe."

Ingredients :

1 1/2 cups cake flour
half teaspoon baking powder
1/4 teaspoon salt
five eggs
1/2 cup bloodless water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
2 pounds complete 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-candy chocolate
half cup candied lemon peel
1/3 cup white sugar
1/four cup water
2 tablespoons mild rum
6 (1 ounce) squares bittersweet chocolate, chopped
1/three cup heavy whipping cream
3 tablespoons unsalted butter, cubed

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat the oven to 325 tiers F (165 degrees C). Grease and line with parchment paper 2 nine inch spherical layer pans.
Sift the flour, baking powder, and salt together.
Separate the eggs and set the egg whites aside. Beat the egg yolks collectively on medium-excessive pace until very thick, about four minutes. Gradually upload the bloodless water. Add 1- 1/four cups of the white sugar, slowly, and beat properly for about three extra mins. Add 1 teaspoon of the vanilla. Sift the flour combination over the egg yolk mixture and fold in.
Beat the egg whites and cream of tartar together till stiff peaks shape. Fold this into the yolk mixture. Divide batter between the pans.
Bake at 325 tiers F (one hundred sixty five levels C) for 25 minutes. Cool on rack for 10 mins and then invert and cool completely.
Cut each cake layer in 1/2. Place one of the four halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread approximately 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this technique. Top the cake with the closing layer of cake. Chill as a minimum four hours. Spread Chocolate Glaze over pinnacle 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 oz. Of the chocolate in the usage of the coarse side of a grater. Stir inside the candied lemon peel and blend. Chill till 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 warmness, stirring to dissolve sugar. Boil 1 minute and then put off from warmth and upload the rum. Cool to room temperature.
To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk clean. Add the butter and whisk till dissolved. Cool mixture until spreadable. Spread over the top of the cake.

Notes :

Reynolds® parchment may be used for simpler cleanup/removal from the pan.

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