Cassada Like Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CASSAVA CAKE



Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
  • Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g

SICILIAN CASSATA: RICOTTA CAKE



Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories     dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata

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.

CASSATA CAKE



Cassata Cake image

Provided by Warren Brown

Categories     Cake     Berry     Cheese     Dairy     Fruit     Dessert     Bake     Fourth of July     Vegetarian     Ricotta     Strawberry     Birthday     Party     Advance Prep Required     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 9-inch layer cake

Number Of Ingredients 21

For the Citrus-Ricotta Filling
2 ounces (1/4 cup) all-purpose flour
1 cup milk
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup) superfine granulated sugar
1/2 teaspoon citrus oil (pure orange or lemon oil)
1 teaspoon vanilla extract
1/4 cup ricotta cheese
For the Cake
9 ounces (1 3/4 cups) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
6 eggs, separated
16 ounces (2 cups) superfine granulated sugar, divided
8 ounces (2 sticks) unsalted butter
For Assembling
1 pint fresh strawberries, washed, hulled, and sliced
4 cups whipped cream

Steps:

  • 1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
  • 2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
  • 3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.
  • 4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
  • 5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.
  • 6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.
  • 7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.
  • 8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.
  • 9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.
  • 10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
  • 11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
  • 12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
  • 13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.
  • 14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.

CORBO'S BAKERY CASSATA CAKE RECIPE - (3.9/5)



Corbo's Bakery Cassata Cake Recipe - (3.9/5) image

Provided by theresaoneil

Number Of Ingredients 22

CUSTARD:
2 1/4 cup cake flour
1 1/4 and 1/4 cups sugar, divided
1 tablespoon baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1 teaspoon lemon zest
1 teaspoon vanilla extract
5 large egg yolks at room temperature
8 large egg whites at room temperature
1/2 teaspoon cream of tartar
6 large egg yolks
1/2 cup sugar
2 cups half-and-half
3 tablespoons cornstarch
STRAWBERRIES:
3 pounds strawberries
2 1/2 tablespoons sugar
WHIPPED CREAM:
2 cupsheavy cream, chilled
2 tablespoons sugar

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.

GRANDMA LU'S CASSATA CAKE



Grandma Lu's Cassata Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 sponge cakes (store-bought or homemade)
16 oz. fresh ricotta cheese
2 pints of heavy cream, whipped
2-3 tablespoons sugar
1 tablespoon vanilla
2 chocolate bars
Maraschino cherries (drained)

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.

CASSATA CAKE



Cassata Cake image

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.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 20

1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
5 eggs
½ cup cold water
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 ¼ cups confectioners' sugar
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
½ cup candied lemon peel
⅓ cup white sugar
¼ cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
⅓ cup heavy whipping cream
3 tablespoons unsalted butter, cubed

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.

Nutrition Facts : Calories 601 calories, Carbohydrate 84.1 g, Cholesterol 133.4 mg, Fat 23.6 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 14 g, Sodium 174.2 mg, Sugar 63.6 g

CASSADA CAKE



Cassada Cake image

This is a wonderful cake that I was only introduced to five years ago when moving to the Great Lakes region of our beautiful country. My husband requested it for his birthday and instead of just ordering it from the local grocer I decided to try my hand and making it, after all I knew the ingredients....so here it is!

Provided by Petdrwife

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 12

1 yellow cake (half sheet) or 1 white cake (half sheet)
16 ounces strawberries (fresh or frozen, sliced)
13 1/2 ounces strawberry glaze
3/4 cup granulated sugar
2 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks (beaten)
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla

Steps:

  • Make custard filling by placing granulated sugar, flour and salt in medium sauce pan. Add milk and cook over medium heat till thick and bubbly (be careful not to scortch).
  • Temper egg yolks by adding some of the hot mixture to the beaten egg yolks and then returning the egg yolk mixture to the hot mixture whisking till blended. Cook mixture another five minutes.
  • Remove from heat, add vanilla and refrigerate mixture till completely cool.
  • Stir together the sliced strawberries and strawberry glaze, keep refrigerated till ready to use.
  • Cut the half sheet cake in half to make two-quarter sheet cake layers approximately 1" thick. Best to freeze these cake layers before working with the filling and frosting to prevent them from breaking apart.
  • Place bottom layer of cake on platter or cake tray.
  • Stir the cooled custard and spread on the bottom layer of cake making sure to leave about half inch from outside all the away around (when layers are put together the filling will spread out to the ends and if filling is spread all the way to outside it will ooze out).
  • Spread the strawberry glaze filling on top of the custard filling.
  • Place the other cake layer on top of the fillings. Keep refrigerated till ready to ice the cake.
  • For icing, beat the whip cream until frothy.
  • Add the powder sugar and vanilla gradually and beat until frosting consistency.
  • Ice the cake to your liking and keep cake refrigerated.

Nutrition Facts : Calories 3385.5, Fat 207.9, SaturatedFat 125.2, Cholesterol 1286.8, Sodium 1030.5, Carbohydrate 357.3, Fiber 10.1, Sugar 291.8, Protein 37.9

BRANDIED-CHERRY CASSATA



Brandied-Cherry Cassata image

Cassata, a Sicilian cake made for festive occasions, is filled with layered mixtures of ricotta, vanilla, candied fruit, sugar, and liqueur--we used juicy brandied cherries. Now there's a reason to celebrate!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

3 cups fresh ricotta cheese
2 cups granulated sugar
1 tablespoon freshly grated orange zest
1 vanilla bean, halved lengthwise
1 1/2 cups drained brandied cherries plus 1/4 cup liquid from jar
Vegetable-oil cooking spray
1 cup all-purpose flour, plus more for dusting
1/2 cup milk
4 tablespoons unsalted butter
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar, for dusting

Steps:

  • Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate.
  • Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess.
  • Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix).
  • Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely.
  • Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.

CASSADA-LIKE CAKE



Cassada-Like Cake image

I was looking for a cassada cake recipe, and nothing appealed to me, mainly because they all called for citron, which I don't like, so I came up with my own version. But I cheated and used a white cake mix instead of scratch. It turned out nicely and was devoured when I took it to work for a birthday.

Provided by Elizabeita

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 (18 1/4 ounce) white cake mix
3 egg whites (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/2 juice and lemon, zest of
4 ounces cream cheese
1/2 cup ricotta cheese
1 (3 1/2 ounce) instant vanilla pudding
1 cup milk
1 pint fresh strawberries, sliced
4 ounces cream cheese
2 pints heavy whipping cream
1/2 cup confectioners' sugar
2 tablespoons instant vanilla pudding
1 quart fresh strawberries

Steps:

  • Preheat oven to 350 degrees. Prepare cake pan of your choice according to box directions. (I used a 10 inch round and sliced it for the layers.).
  • Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest. Bake according to box directions. Cool completely.
  • For the filling, cream the ricotta and the cream cheese until smooth. Slowly add 1 cup of milk, then add the vanilla pudding. Beat two minutes on low speed.
  • Frosting. Beat the cream cheese until smooth. Then add the confectioner's sugar, beat until combined. Slowly add the heavy cream and beat on high about two minutes. Then slowly add the instant vanilla pudding and beat two more minutes or until firm peak is achieved. I used the pudding to stabilize the whipping cream for better spreadability.
  • When cake is completely cooled, prepare the layers. I used one ten inch pan and sliced it in half for two layers. Two nine inch cakes would work just as well. Place first layer on serving dish, apply the filling, cover with the sliced strawberries. Place second layer on top of filling, frost completely. Garnish and decorate as desired. I used whole strawberries (cleaned) to cover the top of the cake.

Nutrition Facts : Calories 688.9, Fat 49.1, SaturatedFat 25.3, Cholesterol 137.6, Sodium 527.2, Carbohydrate 56.5, Fiber 1.9, Sugar 40.1, Protein 8.2

More about "cassada like cake recipes"

SICILIAN RUM CAKE (CASSATA) RECIPE - LOS ANGELES TIMES
sicilian-rum-cake-cassata-recipe-los-angeles-times image
2002-05-22 1. Cut the spongecake into 3 layers. Pour rum over the candied fruits. 2. Beat the cheese, powdered sugar, cinnamon and almond extract until creamy, about 2 minutes. Drain the fruit and stir it in ...
From latimes.com


ITALIAN RICOTTA CASSATA CAKE RECIPE - THE SPRUCE EATS
italian-ricotta-cassata-cake-recipe-the-spruce-eats image
2021-07-22 Reserve the 4 layers. The Spruce Eats / Diana Chistruga. In a small bowl, mix the rum with the water. The Spruce Eats / Diana Chistruga. Use a pastry brush to brush the outside part of the cake layers with the liquor …
From thespruceeats.com


ITALIAN EASTER CASSATA - WHAT'S COOKIN' ITALIAN STYLE …
italian-easter-cassata-whats-cookin-italian-style image
2017-03-12 Grease two 9 inch pans lightly with cooking spray or line with parchment paper. Mix all the dough ingredients in a bowl until it forms a ball. Roll the dough out thin and line your prepared pans with it. Pour in the filling. Make …
From whatscookinitalianstylecuisine.com


CASSATA RECIPE - GREAT ITALIAN CHEFS
cassata-recipe-great-italian-chefs image
Preheat the oven to 180°C/gas mark 4. Grease a round cake tin and dust with flour. 4. Whisk the eggs with the sugar, vanilla extract and salt for 10–15 minutes, until the batter forms a ribbon when you lift the whisk out of the bowl. At this …
From greatitalianchefs.com


10 BEST CASSAVA CAKE RECIPES | YUMMLY
10-best-cassava-cake-recipes-yummly image
2022-06-13 coconut milk, coconut milk, condensed milk, condensed milk, salt and 1 more
From yummly.com


10 BEST CASSATA ICE CREAM RECIPES | YUMMLY
10-best-cassata-ice-cream-recipes-yummly image
2022-06-18 Rum & Raisin Cassata Ice Cream Hiroko Liston. dark chocolate, vanilla ice cream, rum, pistachio nuts, rum, lemon and 1 more. Guided.
From yummly.com


CASSAVA CAKE RECIPE | PANLASANG PINOY RECIPES™
cassava-cake-recipe-panlasang-pinoy image
2014-04-19 Instructions. Grate and squeeze tightly the grated cassava to remove the cassava juice. Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well. Heat 1 tbsp sugar …
From panlasangpinoyrecipes.com


15 OUTSTANDING CASSATA CAKE RECIPES - THE RUSTY SPOON
2022-01-13 Here are 15 cassata cake recipes that you can make for Easter, Christmas or just any regular day. 1. Chocolate Chip Cassata Cake. With four layers of delicate yellow sponge cake and a thin layer of icing in between all of them, this cassata cake is …
From therustyspoon.com
Reviews 2
Category Dessert


CASSATA CAKE RECIPE: HOW TO MAKE SICILIAN CASSATA CAKE
2021-11-15 Written by the MasterClass staff. Last updated: Nov 15, 2021 • 3 min read. Learn to make a classic Sicilian cassata cake with rum-soaked sponge cake and a cannoli-like filling draped in colorful marzipan.
From masterclass.com


MINI CASSATA CAKES RECIPE - GRACE PARISI | FOOD & WINE
Step 1. In a mini food processor, combine the ricotta with the confectioners’ sugar and amaretto and puree until very smooth. Add half of the chocolate and candied orange peel and pulse just to ...
From foodandwine.com


TRADITIONAL CASSATA CAKE RECIPE - MASHED.COM
2021-10-21 Take out a small pan and add a cup of sugar followed by a cup of water and the juice from one lemon. Put the pan onto the stove and crank up the heat to medium-high. Continue cooking the mixture until the sugar melts completely, stirring to make sure that the ingredients are dissolving evenly.
From mashed.com


EASIEST CASSAVA CAKE EVER - SIMPLY BAKINGS
2019-12-08 Preheat oven to 350F, and grease 11×7 pan with butter. If using fresh casasva, make sure to squeeze out the liquid. If using frozen, move on to the next step. In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, and mix until well combined.
From simplybakings.com


CASSAVA CAKE WITH CUSTARD TOPPING - EPICFOODZ
2021-09-24 Step 1. In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture. Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick ...
From epicfoodz.com


CASSATA CAKE ONLINE - THERESCIPES.INFO
Jul 22, 2021Place 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 ...
From therecipes.info


ISO: OHIO ITALIAN STRAWBERRY CASSATA CAKE - CASSADA-LIKE CAKE …
TO MAKE THE CAKE: Preheat oven to 350 degrees F. Prepare cake pan of your choice according to box directions. (I used a 10 inch round and sliced it for the layers.). Mix cake mix according to box directions, add in the juice of 1/2 lemon and the lemon zest. Bake according to box directions. Cool completely.
From recipelink.com


CASSATA WITH RICOTTA-MASCARPONE FILLING - GODDESS COOKS
2016-10-29 1 teaspoon balsamic vinegar. Bake the cake: Heat oven to 325°F. Butter a 9-inch springform pan; dump the flour into the pan and shake it around, coating the pan completely; set aside. Dump the flour out onto a piece of parchment or …
From goddesscooks.com


ITALIAN CASSATA RECIPE | RECIPES.NET
2022-05-12 Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon of orange liqueur. In a medium bowl, beat ricotta cheese with an electric mixer until smooth. Beat in cream, sugar, and remaining liqueur. With a rubber scraper, fold in chocolate pieces, and candied fruits. Place the bottom layer of cake on a flat plate and spread ...
From recipes.net


CASSATA CAKE: OUR BEST ITALIAN CASSATA CAKE | MRFOOD.COM
Meanwhile, in a medium bowl, combine ricotta cheese, chocolate chips, 1/4 cup granulated sugar, the vanilla, and cinnamon; mix well, then cover and chill until ready to use. In a small bowl, combine rum, water, and remaining granulated sugar; mix well. Drizzle half of the mixture over each cake layer until liquid is completely absorbed.
From mrfood.com


CORBO'S BAKERY CASSATA CAKE RECIPE BY THERESA O - COPY ME THAT
1¼ and ¼ cups sugar, divided. 1 tablespoon baking powder. 1 teaspoon salt. ¾ cup cold water. ½ cup vegetable oil. 1 teaspoon lemon zest. 1 teaspoon vanilla extract. 5 large egg yolks at room temperature. 8 large egg whites at room temperature.
From copymethat.com


SICILIAN CASSATA CAKE - LA CUCINA ITALIANA
2021-07-28 Sicilian Cassata Cake Recipe. Let the ricotta dry, wrapped in paper towels for 2 hours. Preheat the oven to 350°F/180 °C. Butter, flour, and line a flared round baking pan (ø 26 cm/10″) with baking paper. Whip the 5 eggs and 2 yolks with granulated sugar, until foamy. Add flour and starch, salt, zest of 1 lemon, and pour the mixture into ...
From lacucinaitaliana.com


CASSADA-LIKE CAKE RECIPE - FOOD.COM | RECIPE | CINNAMON COFFEE …
Aug 3, 2017 - I was looking for a cassada cake recipe, and nothing appealed to me, mainly because they all called for citron, which I don't like, so I came up with my own version. But I cheated and used a white cake mix instead of scratch. It turned out nicely and was devoured when I took it to work for a birthday.
From pinterest.com


CASSATA CAKE RICOTTA - GALBANI CHEESE
Directions. Make cake following box directions, but using whole eggs instead of egg whites. Bake in (2) 9-inch cake pans. While cakes cool, mix ricotta cheese, 1 cup powdered sugar, anise extract, and chocolate chips in separate bowl. Spread ricotta mixture evenly between each layer, stack and frost with 2 cups heavy cream whipped with ...
From galbanicheese.com


SICILIAN CASSATA CAKE - CIA COOK ITALIAN ABROAD
2021-11-08 Prepare Cassata cake. Take the shortcrust pastry and divide into two parts. Let’s put it on the pastry board and spread each part between two sheets of parchment paper. The thickness of the pastry should be approx 1 cm. Grease and flour the pan, Line it with the shortcrust pastry, the side of the pan must also be covered, remove the excess edge.
From blog.giallozafferano.com


CASSADA CAKE RECIPE - WEBETUTORIAL
We would like to suggest you copy the below tags and ingredients for your cassada cake cooking. The tags are: Time To Make; Course; Preparation; Desserts; Cakes; 4 Hours Or Less; The ingredients are useful to make cassada cake recipe that are cake, strawberries, strawberry glaze, granulated sugar, flour, salt, milk, egg yolks, vanilla, heavy ...
From webetutorial.com


RECIPE: DECADENT CASSATA CAKE - ITALIAN SONS AND DAUGHTERS OF …
2018-09-12 2 1/4 cups all purpose flour (spooned and leveled) 1 cup sugar. 1/2 cup light brown sugar. 1 tablespoon baking powder. 1 teaspoon Kosher salt. 1/2 cup cold water. 3/4 cup vegetable oil. 1 lemon (zested) 1 teaspoon vanilla extract.
From orderisda.org


CASSATA CAKE - CORBO'S BAKERY
Italian Cream cake-Italian sponge cake soaked in rum flavor, filled with custard and iced in butter cream and toasted coconut. Serving size and Price. 8′ round serves 8-10 people for $30.00. 8’square serves 12-14 people for $36.00. 10′ round serves 16-18 people for $40.00. 1/4 sheet serves 20-25 people for $54.00.
From corbosbakery.net


CASSATA CAKE - AMANDA'S COOKIN'
2017-07-05 Combine Ricotta, sugar, sherry and extract in bowl of food processor; process 21/2 minutes until silky. Fold in dried fruit, 1/4 cup chopped almonds and 1/4 cup chocolate chips; set aside. Cut pound cake in half horizontally using sharp serrated knife. Cut …
From amandascookin.com


CASSADA CAKE RECIPE - FOOD.COM | RECIPE | STRAWBERRY CHEESECAKE …
Dec 27, 2016 - This is a wonderful cake that I was only introduced to five years ago when moving to the Great Lakes region of our beautiful country. My husband requested it for his birthday and instead of just ordering it from the local grocer I decided to try my hand and making it, after all I knew the ingredients....so here it is!
From pinterest.com


ISO: CASSADA CAKE RECIPE - RECIPELINK.COM
We collect recipes, old, new, home to thousands of recipes shared by our visitors since 1996. Search Menu . Hello...I am in desperate need of a good cassada cake recipe. In addition, a good frosting recipe. Frosting recipe will be used for frosting muffins shaped into baby booties. Frosting will be colored with food dye to make pink, blue and yellow booties. In addition, I'd …
From recipelink.com


CASSADA-LIKE CAKE RECIPE - FOOD.COM | RECIPE | ONION JELLY RECIPE ...
Dec 28, 2017 - I was looking for a cassada cake recipe, and nothing appealed to me, mainly because they all called for citron, which I don't like, so I came up with my own version. But I cheated and used a white cake mix instead of scratch. It turned out nicely and was devoured when I took it to work for a birthday.
From pinterest.co.uk


CAKE RECIPE - CASSADA CAKE
2020-04-10 1 teaspoon vanilla 3 egg yolks (beaten) 1 yellow cake or white cake (half sheet) 13 1/2 ounces strawberry glaze 16 ounces strawberries (fresh or frozen, sliced) 2 cups milk 1 pint heavy whipping cream 1 cup powdered sugar 1/4 teaspoon salt 1 teaspoon vanilla 2 tablespoons flour 3/4 cup granulated sugar
From easy5ingredientpaleorecipes.blogspot.com


ITALIAN AMERICAN CASSATA CAKE - LAYER CAKE PARADE
2017-05-26 Scrape the bowl and paddle down, add the sugar, and beat on medium-high speed again, creaming for 2 minutes. Lower the speed to medium, add the eggs on at a time, beating welling after each addition. After the last egg, scrape sides and bottom of the bowl down. Whisk the sour cream, milk, and vanilla in a small bowl.
From layercakeparade.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #preparation     #occasion     #desserts     #spring     #summer     #cakes     #seasonal     #taste-mood     #sweet     #4-hours-or-less

Related Search