Elegant Sicilian Cassata Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A spongy cake filled with creamy sweet ricotta,requires a bit of skill but if you like a challenge,it is SO worth it! Ingredients:
preheat oven:350 degrees |
to make pan di spagna(sponge cake) |
have the following ingredients at room temperature,at least 1 hour before baking. |
6 eggs,lemon juice,orange zest,and sherry. |
ingredients |
1/2 cup white sugar |
1 1/2 tbsp. fresh lemon juice |
1 1/2 tbsp.orange zest |
2 tbsp. sherry. |
1 cup cake flour. |
1/2 tsp. salt |
1 1/2 lb. ricotta cheese |
6 tbsp. rum |
1/2 cup confectioner's sugar. |
2 (1oz. ) squares unsweetened chocolate,grated. |
1/4 cup candied cherries,chopped. |
1/2 tsp.ground cinnamon. |
1/2 cup toasted chopped almonds |
to make frosting |
1/4 cup unsalted butter.,room temp. |
2 1/2 cups confectioner's sugar. |
2 egg whites. |
1 tsp, almond extract |
1/4 cup rum |
1/4 cup confectioner's sugar for dustig. |
Directions:
1. Separate 6 eggs and set the egg whites aside.
2. Beat egg yolks till thick and lenon-colored.
3. Beat in sugar,lemon juice,orange zest,sherry,or 1 tsp.almond extract.
4. Beat until foamy.
5. Sift flour 3 times and fold into egg egg yolks gently but thoroughly.
6. beat egg whites till foamy,add salt,beat till stiff but not dry.
7. Fold into yolks.
8. Pour batter into one 9 inch ungreased springform pan.
9. bake at 350 for 50-60 minutes.
10. TEST by pressing lightly with fingertips,if cake springs back at once,it is done.
11. Leave cake in the pan to cool. and invert on a wire rack.
12. Once the cake is completely cool,slice it into 3 layers.
13. Sprinkle layers with rum.
14. TO MAKE THE FILLING:
15. Crush ricotta very finely. with hands or a potatoe masher.
16. Add 1/2 cup of confectioner's sugar and beat till creamy about 3 minutes.
17. Stir in 6 tblsp. rum,grated chocolate,chopped cherries,cinnamon,and toasted almonds.
18. Spread the ricotta filling over the spomnge cake layers,using 1/2 inch of filling on each layer..
19. Leave the top and sides of the cake plain.
20. TO MAKE FROSTING:
21. Cream butter with 1 cup sifted confectioner's sugar.
22. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioner's sugar.
23. Fold egg whites into the butter mixture and fold in1 tsp almond extract
24. Cover sides and top of cake with this frosting evenly.
25. Store in refrigerator until ready to serve it.
26. So pretty and yummy!
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