Cassata Al Forno Oven Baked Cassata Recipes

CASSATA AL FORNO | OVEN BAKED CASSATA

Steps:

• The day before, add the ricotta with the sugar, simply stirring with a fork and keep it in the fridge in an airtight container.
• After having let the ricotta rest in the fridge, possibly overnight, start preparing the shortcrust pastry. Add flour, sugar, lemon peel (and a little yeast if you use it) in a bowl. Add the softened butter and a pinch of salt. Make a "fountain" with the flour (give it the shape of a volcano!) and in the centre of the volcano open the eggs. Start to beat the eggs with a fork and then continue to knead quickly with your hands. Compact everything into a ball of dough, wrap it in cling film and put it in the fridge for about an hour.
• Butter a rounded cake pan on the bottom and on the side. You want to put at the bottom also some oven paper cut to size (it is important to flip the cassata perfectly and avoid any stickiness!)
• Flatten two-thirds of the pastry to cover the cake pan. Cover it going up to the edges.
• Place half of the crumbled biscuits on the bottom (they will absorb any further ricotta moisture!) - In alternative, you can use a layer of sponge cake.
• Add the chocolate drops to the ricotta and pour it on the base. Level it well with the help of a dampened spoon. Place the other half of crumbled biscuits (or the sponge cake). At this point, helping with the tip of a knife, lower the edges of the pastry to the level of the filling and brush this edge with plenty of beaten egg white. Roll out the remaining pastry and cover everything smoothing well and cutting the excess by adhering well to the edge!
• Make some small holes on the surface with the tip of a knife (small chops) and bake at 180°C degrees for about an hour, checking that the oven cassata takes on a beautiful golden color.
• Remove from the oven and let it cool down!
• When the cassata is well cooled (I recommend that you wait and let it rest, otherwise you risk breaking it!) flip it over and dust with powdered sugar. Enjoy your baked cassata!

CASSATA AL FORNO (BAKED RICOTTA CAKE) RECIPE - (4.7/5)

Steps:

• Homemade Ricotta: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place over a large bowl. In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes. Let the mixture bubble gently, without stirring, until temperature reaches 170° on an instant-read thermometer, about 5 minutes (curds will begin to form). Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from white curds). Gently pour the mixture, including any bits on the bottom, into the lined sieve. Let drain until all of the liquid runs off but the cheese is still moist, about 1 hour. Discard the liquid. Chill the ricotta, covered, until ready to serve or up to 2 days. For pasta frolla, sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the centre. Lightly whisk together eggs, lemon zest, and vanilla in a separate bowl. Pour eggs into centre of well in flour mixture, mixture is dry and crumbly. Gradually add melted butter until a soft, wet dough is formed. Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough. Use a pastry scraper to help lift and knead dough, adding a little more flour if dough sticks to floured surface. (The dough will be very soft.) Wrap in plastic and refrigerate overnight. For crema di ricotta, put ricotta in a a strainer lined with cheesecloth, set over a bowl Cover with plastic wrap and refrigerate overnight to allow excess water to drain off. (if you've made it homemade this won't be necessary since you've already strained it). Remove ricotta from refrigerator, transfer ricotta to bowl. Add sugar, vanilla, lemon zest, orange zest, eggs and yolk and chocolate chips, (and citron, if using) to ricotta and mix well. Preheat oven to 350. Butter and flour a 9" springform cake pan, then set aside. Roll out three quarters of the dough on a lightly floured surface into a round about 12" in diameter and 1/4" thick. Gently fold then fit it into bottom of cake pan, with 2"-3" of the dough coming up the side of the pan. Spoon in filling, spreading it evenly over dough. Fold pastry edges in over edge of ricotta filling. Roll out remaining dough to a thickness of about 1/4". Cut into 1/2"-wide strips. Decorate tope of cake with strips in a lattice pattern. Bake on a baking sheet in the middle of the oven until golden, 45-55 minutes. Remove _ from oven and let cool on a cake rack for 10 minutes. Sprinkle with confectioners' sugar before sugar.