Cassata Ricotta Ricotta Cake Recipes

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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



Cassata image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 12

6 eggs, at room temperature
2/3 cup sugar
1 teaspoon grated orange or lemon peel
1 cup all-purpose flour, sifted
3/4 cup warm water
5 tablespoons sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
3 cups Crema di Ricotta
1 1/2 cups confectioners' sugar
1/2 lemon, juiced
1/2 teaspoon lemon extract
Candied fruit, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
  • To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
  • Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
  • To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
  • To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
  • To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
  • Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.

CASSATA CAKE



Cassata Cake image

Here is a recipe for cassata cake, which is an Italian cake made with a whole-milk ricotta cheese filling. There's also lots of cream and chocolate.

Provided by Carroll Pellegrinelli

Categories     Dessert     Cakes     Cake

Time 5h20m

Yield 12

Number Of Ingredients 19

For the Filling
30 ounces whole-milk ricotta
2 1/4 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1 teaspoon vanilla
6 ounces semi-sweet mini chocolate chips
2 lemons zested , plus more for decorating
For the Cake
2 cakes, white or yellow; 4 layers total
1/2 cup rum, or Marsala
2 tablespoons water
For the Frosting
2 cups heavy whipping cream
1/3 cup powdered sugar, sifted
1 tablespoon rum, or Marsala
For Decorating:
6 strawberries , small and whole
6 Maraschino cherries
1 cup chocolate shavings

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla with an electric mixer or by hand until you have as smooth and homogenous a mixture as possible-the ricotta will still cause it to have a few lumps.
  • Once the ricotta mixture is well incorporated, hand stir in the chocolate chips and the lemon zest.
  • Cover the bowl with plastic wrap and refrigerate it at least for as long as it takes you to bake and cool the cake. The filling could be made a day in advance if desired.
  • Gather the ingredients.
  • Once your cakes of choice are completely cool, either use a long serrated knife or sturdy thread to slice them horizontally into 2 layers. Reserve the 4 layers.
  • In a small bowl, mix the rum with the water.
  • Use a pastry brush to brush the outside part of the cake layers with the liquor mixture. Give each layer a minute or two to absorb the alcohol before assembling the cake.
  • Place 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 part up.
  • Wrap the unfrosted cake in plastic wrap and refrigerate it for at least 4 hours.
  • Once you're ready to assemble, whip the cream with powdered sugar and rum. Beat until you have firm peaks. If not using right away, store the whipped cream in the refrigerator until ready to use.
  • Unwrap the cake and carefully move it to a serving plate. Frost the cake top and then the sides with the whipped cream mixture.
  • Alternate the strawberries with the cherries on the outer edge of the cake. Place the chocolate shavings in the center. If not slicing right away, place the cake back in the fridge.
  • Serve and enjoy

Nutrition Facts : Calories 731 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 2 g, Protein 14 g, SaturatedFat 21 g, Sodium 285 mg, Sugar 63 g, Fat 40 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g

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.

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



Cassata al Forno (Baked Ricotta Cake) Recipe - (4.7/5) image

Provided by ctozzi

Number Of Ingredients 30

FOR PASTA FROLLA:
1 1/2 cups flour
2/3 cups sugar
2 tsp. baking powder
2 eggs
1 tsp. grated lemon zest
3 drops vanilla extract
6 tbsp. butter, melted
(this dough was too wet, added more flour until was not sticking to my hands)
FOR CREMA DI RICOTTA:
2 cups whole-milk ricotta
1/2 cup sugar
1/2 tsp. vanilla extract
1/4 cup chocolate chips (did not add this)
1/4 cup diced candied citron (did not add this)
doubled filling recipe and i added :
zest of 1 lemon
zest of 1 orange
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
2 egg
1 egg yolk
(needed a little more sugar too
still filling was not enough to fill springform pan, only came up 1/2 way)
Homemade Ricotta:
(if you want, store bought is fine to use)
4 litres whole milk
2 cups heavy cream (optional)
1 litre buttermilk
1/2 teaspoon salt

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.

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

CASSATA-STYLE CHEESECAKE



Cassata-Style Cheesecake image

A different version of the cassata a traditional Italian dessert made from ricotta, glacé fruit, nuts and chocolate. This delectable cheesecake is sinfully rich.

Provided by Elly in Canada

Categories     Cheesecake

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 cup flour
1/4 cup granulated sugar
1/3 cup cold butter, cut into cubes
1 orange, zest of
8 ounces cream cheese, at room temperature
2 cups extra-smooth ricotta cheese
1 tablespoon vanilla
1 cup white sugar
3 eggs
3 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup mixed candied fruit
1/2 cup shelled pistachios

Steps:

  • Preheat oven to 325°F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil.
  • For crust:.
  • Place 3/4 cup flour and 1/4 cup sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.)
  • Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F
  • For filling:.
  • Finely grate peel from orange. Cut cream cheese into chunks.
  • Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl.
  • Add 1 cup sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed.
  • Scrape filling into a large bowl. Stir in chocolate, candied fruit mix and pistachios.
  • Pour filling over warm base.
  • Lay a piece of foil loosely overtop. Don't seal.
  • Bake in centre of 300F oven until centre is slightly jiggly, 2 hours.
  • Remove to a rack. Run a knife around outside edge of cake, but don't remove from pan. Cool in pan, then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months.
  • If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish!
  • Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.

Nutrition Facts : Calories 458.3, Fat 27.3, SaturatedFat 15.2, Cholesterol 129.7, Sodium 174.3, Carbohydrate 43.3, Fiber 1.4, Sugar 30.5, Protein 12

CASSATA SICILIANA



Cassata Siciliana image

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

25g melted butter for greasing and a little flour for dusting
6 medium eggs
140g golden caster sugar
140g plain flour
finely grated zest of half a lemon
140g assorted crystallised fruit
50g plain chocolate in one piece, put in the freezer 1 hour before needed
2 x tubs ricotta , as fresh as possible
140g golden caster sugar
280g icing sugar , sifted
1 tbsp lemon juice
a little milk
green food colouring
4 rounded tbsp apricot jam
1 tbsp Grand Marnier , Cointreau or other orange liqeur
crystallised fruits , candied peel and angelica, to decorate

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

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ORIGINAL SICILIAN CASSATA CAKE – “QUAS AT” - SOLO-DOLCE
2021-01-18 Pour the ricotta cream inside the mold and with the help of an icing spatula, level the cream. Roll out the remaining pastry disk to an 0.2-inch-thick circle and set it over the leveled cream. Bake in a preheated oven at 180 degrees for about 45 minutes, or until the cake becomes golden brown. Notes.
From solo-dolce.com
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RICOTTA CASSATA DESSERT RECIPE - GREAT ITALIAN CHEFS
250g of cream, whipped. 6. Preheat the oven to 180°C/gas mark 4 and line a 24cm square baking tin with baking paper. 7. For the sponge cake, place the eggs, egg yolks and sugar in a pan over a gentle heat. Whisking continuously, allow the mixture to come up to 45°C, stopping when pale and doubled in size.
From greatitalianchefs.com
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CASSATA RICOTTA (RICOTTA CAKE) RECIPE - FOOD NEWS
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.
From foodnewsnews.com
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SICILIAN CASSATA: RICOTTA CAKE : RECIPES : COOKING CHANNEL ...
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 ...
From cookingchanneltv.com
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RECIPE OF SPEEDY CASSATA : ICE CREAM ・ RICOTTA CHEESE CAKE ...
2021-12-25 Cassata : Ice Cream ・ Ricotta Cheese Cake. Add the ricotta cheese, combine well, mix in the nuts, chocolate, and ume plums, and pour the mixture into a pan lined with a sheet of parchment paper. Here is how you do that.
From sharenewsarchive.com
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RICOTTA DOME CAKE (CASSATA) RECIPE - FOOD NEWS
Traditional Cassata recipe step by step Start with the ricotta: Sift the ricotta cheese and whisk with the sugar to obtain a soft, smooth and frothy cream. Add the diced candied fruit and chocolate chips. Use sponge cake and marzipan: Cut the sponge cake into thin slices. Roll out the marzipan with a rolling pin to a thickness of around 0.2 inches.
From foodnewsnews.com
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BEST CASSATA RUSTICA RECIPES | FOOD NETWORK CANADA
2012-10-31 Prepare pie shell in pie tray. Step 2. In a mixing bowl, mix the ricotta with sugar, candied fruit, and chocolate. Step 3. Add to pie shell and spread evenly. On top of the ricotta mixture and to close the pie crust add slices of sponge cake or Savoiardi cookies. In a saucepot, heat up your water. Remove from heat and add sugar and rum.
From foodnetwork.ca
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HOW TO MAKE CASSATA CAKE – GALAXY TRAINING
2022-03-12 Sicilian Cassata cake- Italian sponge cake soaked in rum filled with sweeten ricotta cheese, chocolate chips. maraschino cherry and toasted pine nuts. 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.
From galaxy-training.com
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RECIPE OF SPEEDY CASSATA : ICE CREAM ・ RICOTTA CHEESE CAKE ...
2022-03-31 Add the ricotta cheese, combine well, mix in the nuts, chocolate, and ume plums, and pour the mixture into a pan lined with a sheet of parchment paper.. Chill it in the freezer for at least 6 hours, or if possible, leave it overnight.. So that’s going to wrap this up with this exceptional food cassata : ice cream ・ ricotta cheese cake ...
From american-african-recipes.com
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ITALIAN EASTER CASSATA | WHAT'S COOKIN' ITALIAN STYLE CUISINE
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 a lattice-style crust and place the strips on the bottom and top like a weave.
From whatscookinitalianstylecuisine.com
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CASSATA CAKE RICOTTA CHEESE FILLING RECIPE RECIPE
Get one of our Cassata cake ricotta cheese filling recipe recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 73% Cassata Cake Ricotta Cheese Filling Allrecipes.com This ricotta cheese cake filling is flavored with cinnamon and candied lemon peel and is a must-have... 45 Min; 12 Yield; Bookmark . 88% Sicilian Cassata Foodnetwork.com …
From crecipe.com
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CASSATA CAKE RECIPE - CAKERE
2022-04-20 Gather the ingredients. In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla with an electric mixer or by hand until you have as smooth and homogenous a mixture as possible—the ricotta will still cause it to have a few lumps. Once the ricotta mixture is well incorporated, hand stir in the chocolate chips and the lemon zest.
From cakere.com
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CASSATA : ICE CREAM ・ RICOTTA CHEESE CAKE RECIPE ...
2022-02-05 We hope you got benefit from reading it, now let’s go back to cassata : ice cream ・ ricotta cheese cake recipe. To cook cassata : ice cream ・ ricotta cheese cake you only need 7 ingredients and 9 steps. Here is how you cook that. The Ingredients To Make Cassata : Ice Cream ・ Ricotta Cheese Cake:
From recipe.resepterkini.com
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CASSATA CAKE - AMANDA'S COOKIN'
2017-07-05 Instructions. 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.
From amandascookin.com
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CASSATA CAKE WITH STRAWBERRIES AND RICOTTA CREAM - EMILY ELLYN
Heat oven to 350°F degrees. In a stand mixer fitted with the whisk attachment, beat eggs at medium speed until light and fluffy. Add sugar, lemon zest, salt, ground cinnamon, and vanilla extract and continue whisking for 10 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly. Pour batter into the prepared pan.
From emilyellyn.com
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CASSATA RECIPE - GREAT ITALIAN CHEFS
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 point, fold in the flour in 2 or 3 additions 5 Pour the batter into the cake tin and bake in the oven for 30 minutes.
From greatitalianchefs.com
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CASSATA CAKE RECIPE BY RUHANA EBRAHIM - HALAAL RECIPES
2018-12-18 Method: 1. Boil water and sugar till a syrup forms. 2. Whilst the syrup is being made, make the filling. 3. In a large bowl, combine ricotta, sugar, dried fruit, and chocolate. 4. Whip cream till stiff then fold in and refrigerate filling. 5.
From halaal.recipes
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CASSATA (SICILIAN RICOTTA CAKE) RECIPE | EAT SMARTER USA
The Cassata (Sicilian Ricotta Cake) recipe out of our category Dessert! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com
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GNOCCHI DI RICOTTA (RICOTTA GNOCCHI) - IT'S NOT ...
4 hours ago Add the ricotta to a bowl and mash with a fork until smooth. Add the Parmesan, lightly beaten eggs and salt to the ricotta and mix well to combine. 2 – Add in the flour: Mix in 115 g (¾ cup) flour and combine well. If necessary, to form a soft, sticky dough, add extra flour gradually. 3 – Knead the dough:
From itsnotcomplicatedrecipes.com
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CASSATA CAKE RICOTTA CHEESE FILLING ALLRECIPES.COM RECIPE
Learn how to cook great Cassata cake ricotta cheese filling allrecipes.com . Crecipe.com deliver fine selection of quality Cassata cake ricotta cheese filling allrecipes.com recipes equipped with ratings, reviews and mixing tips. Get one of our Cassata cake ricotta cheese filling allrecipes.com recipe and prepare delicious and healthy treat for ...
From crecipe.com
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CASSATA : ICE CREAM ・ RICOTTA CHEESE CAKE RECIPE BY ...
Great recipe for Cassata : Ice Cream ・ Ricotta Cheese Cake. I was searching for a way to use my homemade mock ricotta cheese. I have experimented with a lot things with this ricotta cheese, like baking baked cheese cake, so this time I …
From cookpad.com
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CASSATA RICOTTA (SPONGE CAKE WITH RICOTTA) - CAKE RECIPE
Our version today is a much more simplified Cassata Ricotta – and although I first made this recipe over the holidays last winter – I think it’s a perfect summertime dessert! This Cassatta Ricotta takes advantage of the convenience of starting with a store-bought sponge cake. Slices of sponge cake are drizzled with orange juice and triple ...
From cake-recipe4u.blogspot.com
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Top Asked Questions

How to make Cassata with ricotta filling?
Directions. 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.
How do you make cassata cake?
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. 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.
How to make ricotta cheese filling for a cake?
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.
What is a Cassata?
Regardless of the origin of the name or its inventor, cassata is a celebratory cake associated with Easter, and bakeries in Italian neighborhoods around the world all have a different take on it. Our cassata has the ricotta filling of the classic Italian cake but also honors the American taste for fresh fruit on sweet cakes.

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