SICILIAN CREAM CAKE (CASSATA ALLA SICILIANA)
This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.
Provided by Dee514
Categories Dessert
Time 15m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
- Add chocolate and fruit; mix well.
- Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
- Turn ricotta mixture into lined mold.
- Cover the top with remaining cake slices.
- Refrigerate overnight, or place in freezer for several hours.
- To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
- Sprinkle (lightly sift) confectioner's sugar over cake.
- If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
- Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Nutrition Facts : Calories 621.4, Fat 21.8, SaturatedFat 13.2, Cholesterol 154.9, Sodium 313.1, Carbohydrate 86.4, Fiber 0.5, Sugar 63.5, Protein 21.2
CASSATA SICILIANA
A delicious cake from in and around the convents of Sicily
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
- Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
- Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
- Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
- Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
- Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
- On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.
Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium
CASSATA ALLA SICILIANA (SICILIAN CREAM TART)
A beautiful sponge layer cake filled with a delightful ricotta cheese filling.
Provided by Traci
Categories Italian Recipes
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
- Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
- Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9 inch spring form pan.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Test by pressing lightly with finger tip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack.
- Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
- To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
- Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.
- To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
- Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve. Serves 10.
Nutrition Facts : Calories 439.7 calories, Carbohydrate 59.8 g, Cholesterol 120.8 mg, Fat 14.6 g, Fiber 1.1 g, Protein 12.3 g, SaturatedFat 7.1 g, Sodium 258 mg, Sugar 45.1 g
SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)
An authentic Sicilian recipe I found on easyrecipes.com. Posted for ZWT 7- Italy. Note: Overnight "ripening" is not included in prep time.
Provided by CJAY8248
Categories Dessert
Time 2h44m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 10
Steps:
- With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
- Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
- With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
- Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
- Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
- Chocolate Frosting:.
- Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
- Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
- With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
- Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.
Nutrition Facts : Calories 594, Fat 58.3, SaturatedFat 36.6, Cholesterol 95.2, Sodium 65, Carbohydrate 23.2, Fiber 8.4, Sugar 6.9, Protein 13.3
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