Strawberry Custard Cassata Cake Recipes

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

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.

STRAWBERRY CASSATA



Strawberry Cassata image

Posting as a request. A variation of the Sicilian dessert. Cook time listed is pretty much just for assembling the cake.

Provided by Rhonda J

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups sliced fresh strawberries
2 tablespoons sugar
450 g ricotta cheese (preferably extra smooth)
1 1/2 cups whipping cream
1/2 cup icing sugar
1 teaspoon vanilla
3/4 cup chocolate chips
1/3 cup toasted slivered almonds or 1/3 cup sliced almonds
1 poundcake (20x10 cm. or 8x4 inches)

Steps:

  • In bowl, combine sliced strawberries and sugar,set aside for juice to form.
  • In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
  • Stir in chocolate chips and almonds.
  • Cut pound cake lengthwise into 6 slices,trimming edges to make even if desired.
  • Brush layers with any juice from strawberries.
  • Stir strawberries into cheese mixture.
  • On square plate if possible, place 2 cake slices, side by side, spread with 1/2 the cheese mixture.
  • Top with 2 more cake slices, spread with remaining cheese mixture.
  • Top with remaining cake slices.
  • Whip remaining whipping cream with remaining icing sugar and remaining vanilla.
  • Spread over top and sides.
  • Garnish with strawberries as desired (i. e. cut strawberries in half, stand up on cake with narrow end pointing upwards and garnish with mint leaves in middle, or fashion them in any pattern you may like). You could also use stencils to decorate and add a dusting of cocoa.

Nutrition Facts : Calories 447.1, Fat 30.8, SaturatedFat 17.8, Cholesterol 138.2, Sodium 172.7, Carbohydrate 37.5, Fiber 2.2, Sugar 17.7, Protein 9

STRAWBERRY CASSATA



Strawberry Cassata image

The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good cheese stores can supply it.

Provided by David Tanis

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

2 tablespoons unsalted butter, for preparing pan
2 tablespoons all-purpose flour, for preparing pan
6 large eggs, at room temperature
3/4 cup/150 grams sugar
1 teaspoon grated lemon zest
Pinch of salt
1/2 teaspoon almond extract
1 1/3 cups/140 grams sifted cake flour
1/2 cup sugar
Zest of 1 lemon, removed in large strips
2 tablespoons grappa or vodka
2 cups/500 grams fresh ricotta
1/4 cup/55 grams sugar, or more to taste
1/2 pound/223 grams ripe strawberries, hulled and halved
1 tablespoon sugar
2 tablespoons lemon juice

Steps:

  • Bake the cake: Heat oven to 350 degrees. Butter and flour an 8-inch diameter springform pan and set aside.
  • In a stand mixer fitted with the whisk attachment, beat eggs at medium speed. Add sugar, lemon zest, salt and almond extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.
  • Pour batter into prepared pan. Bake for 25 minutes or until a skewer emerges dry when inserted in the middle of cake. Cool on a rack. (It's best to make the cake a day in advance.)
  • Make the syrup: Simmer sugar, 1/2 cup water and the lemon zest over medium heat for 10 minutes. Cool, stir in grappa and set aside.
  • Meanwhile, make the filling: Whisk together ricotta and sugar to a spreadable consistency.
  • Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream.
  • Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
  • To serve, toss berries with sugar and lemon juice. Let macerate no more than 10 minutes, then spoon berries over cake.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 33 grams, TransFat 0 grams

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

More about "strawberry custard cassata cake recipes"

STRAWBERRY CUSTARD CASSATA CAKE - AT HOME WITH VICKI …

From vickibensinger.com
Reviews 20
Estimated Reading Time 5 mins
Servings 1
Published 2013-05-14
  • Preheat oven to 350F degrees. Prepare an 8-inch cake pan by lining the bottom with parchment paper (do not spray with non-stick spray).
  • For the Chiffon Cake: Sift the first dry ingredients into a mixing bowl. Add the water, oil, and stir until they form a lump-free paste. Add the egg yolks, vanilla extract, and stir until fully blended.
  • In another clean, grease-free bowl, whip the egg whites until they have tripled in volume and are light and foamy. With the machine running, add the 3 tablespoons of sugar, salt and continue to whip until the egg whites are stiff, but still shiny.
  • Remove the cake for the oven and allow to cool on a screen for 5 minutes. Press down gently on the sides of the cake to release it from the pan. Invert the cake onto the cooling screen, remove the cake pan and allow the cake to cool completely.
  • For the Pastry Cream (custard) - Place the milk, 1/4 cup sugar, salt and vanilla in a saucepan, bring to a boil, and reduce the heat.
  • Place the remaining 1/4 cup sugar and cornstarch in a stainless steel bowl and mix together with a wire whisk. Stir in the eggs one at a time to form a smooth, lump free paste.
  • Add 1 or 2 ladles of hot milk to the egg mixture while stirring with a whisk to temper it. This will prevent the eggs from scrambling when they are added to the hot milk.
  • With the milk on moderate heat, add the egg mixture to the hot milk all at once, constantly stirring vigorously with the whisk. Continue to stir until the cream thickens and comes to a second boil.
  • Remove pot from heat and fold in pieces of sweet butter. Strain pastry cream into a stainless steel container and place plastic wrap directly on the surface of the cream to prevent a skin from forming.
  • To make the Simple Syrup place the sugar and water in a pot, stir once, and bring to a boil. Remove pot from heat and allow to cool. Once cool add liqueur.


STRAWBERRY CUSTARD CASSATA CAKE - DISH & TELL
2013-05-11 Preheat oven to 325 F. Line the bottom of two 9-inch pans with parchment and spray with cooking spray. Sift twice together flour, 1 1/4 cup flour, baking powder, and salt. In a separate bowl, mix together yolks, water, oil, zest, and vanilla on low speed until smooth. Stir in flour mixture. Clean the beaters and flour bowl, and mix egg whites ...
From dishntell.wordpress.com
Estimated Reading Time 7 mins


STRAWBERRY CUSTARD CASSATA CAKE RECIPE | SPARKRECIPES
Directions. Make the custard: (you can do this step the night before) 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, 1-2 minutes. (The key words here are whisk constantly.
From recipes.sparkpeople.com
5/5 (1)
Calories 590 per serving
Servings 12


STRAWBERRY CUSTARD CAKE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STRAWBERRY CUSTARD CAKE RECIPE - FOOD NEWS
Directions for Strawberry Rhubarb Custard Dessert. Preheat oven to 350°. To create base, combine eggs, milk, sugar, salt, vanilla and flour in a large mixing bowl. Add rhubarb and strawberries. Pour mixture into a greased 9×13 pan. Combine all four topping ingredients in a small mixing bowl.
From foodnewsnews.com


CHOCOLATE CASSATA CAKE NEAR ME - LAWANA RIGBY
2022-05-07 3075 4575. Carrot Cake Cannoli Cake Cassata Cake Chocolate Mousse Devils Cake Double Fudge Ebony Ivory Fruit Charlotte Fruit Tart Italian Rum. Chocolate And Citrus Cassata Recipe Recipe Citrus Cake Wine Recipes Cassata Recipe Find Organic Food Store Near Me.. Choose From Vibrant Produce Animal Welfare Certified Meat To Everyday Favorites ...
From spielzeugbest.blogspot.com


STRAWBERRY CASSATA CAKE - ALL INFORMATION ABOUT HEALTHY RECIPES …
Strawberry Cassata Recipe - Food.com tip www.food.com. In bowl, combine sliced strawberries and sugar,set aside for juice to form. In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
From therecipes.info


STRAWBERRY CUSTARD CAKE - YOUTUBE
This really is a very simple and multi flavoured cake that is perfect as a sweet snack and for any type of party.Check out my other fantastic Cake recipes: ...
From youtube.com


STRAWBERRY CUSTARD CASSATA CAKE - CREATE THE MOST AMAZING DISHES
Rice French Onion Soup Beef Consomme Recipe Dinner Menu. Dinner Recipes For Weight Gain
From recipeshappy.com


STRAWBERRY CUSTARD “CLEVELAND” CASSATA CAKE | CASSATA CAKE RECIPE ...
What makes this pound cake extra good is poking holes in the warm cake and pouring a rich butter glaze on top. The smell of the glaze alone is amazing. Make sure to pour the glaze slowly so it gets down into all the holes. That rich glaze soaks into the cake making this the ultimate treat. A delicious breakfast treat or it will go great after dinner with a cup of tea.
From pinterest.com


ITALIAN STRAWBERRY SHORTCAKE - FEELING FOODISH
2015-04-05 Line the bottom of three 9-inch by 2-inch pans with parchment paper and set aside. Preheat the oven to 325 degrees. In a large bowl, sift the flour, baking powder, salt, brown sugar, and ⅓ cup of the sugar together and stir to combine. In a separate bowl, combine the egg yolks, oil, buttermilk and vanilla.
From feelingfoodish.com


STRAWBERRY CASSATA RECIPE - FOOD NEWS
Preheat oven to 350 degrees. Coat a 9-inch springform pan with butter. Line the bottom with parchment paper and coat the paper as well. In a bowl or on a sheet of wax paper, lightly whisk together the flour, cornstarch, cinnnamon, and vanilla powder (if using) and set aside.
From foodnewsnews.com


STRAWBERRY CASSATA CAKE | TOPICS | MY CAKE SCHOOL
2014-12-08 A traditional Italian cassata cake has center filled with a cream, choc chips and cherries. In Ohio the center is a In Ohio the center is a Homepage › Forums › Recipes › Strawberry Cassata Cake Creator Topic December 8, 2014 at 1:10 pm #125230 ***** I’m …
From mycakeschool.com


STRAWBERRY CUSTARD "CLEVELAND" CASSATA - LIVEJOURNAL
8 large egg whites at room temperature. 1/2 tsp cream of tartar. Preheat the oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with lightly oiled parchment paper. Otherwise, leave the pans ungreased. In a large bowl, sift together the flour, 1-1/4 cups sugar, baking powder, and salt. Then re-sift.
From bakebakebake.livejournal.com


RECIPE: STRAWBERRY CUSTARD CASSATA CAKE (CLEVELAND
With a little more digging, I found that, while the majority of cassata cakes are indeed made with ricotta, Corbo's bakery in Cleveland has long produced a custard and strawberry cassata. Their Sicilian family recipe traces back 100 years. Apparently, this cake got the attention of Chef Mario Batali who, according to this site, said, "Corbo's Bakery has the best cassata I have tried in …
From recipelink.com


ITALIAN STRAWBERRY CASSATA CAKE - ALL INFORMATION ABOUT HEALTHY …
Line the bottom of three 9-inch by 2-inch pans with parchment paper and set aside. Preheat the oven to 325 degrees. In a large bowl, sift the flour, baking soda, salt, brown sugar, and ⅓ cup of the sugar together and stir to combine. In a separate bowl, …
From therecipes.info


HOW TO MAKE CASSATA CAKE – GALAXY TRAINING
2022-03-12 Cassata Cake – Corbo’s Bakery. 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 ...
From galaxy-training.com


STRAWBERRY CUSTARD “CLEVELAND” CASSATA CAKE - BERYL BAKES (AND …
2011-11-02 Preheat the oven to 325 degrees. Line the bottoms of two 9-inch round cake pans with lightly oiled parchment paper. Otherwise, leave the pans ungreased. In a large bowl, sift together the flour, 1-1/4 cups sugar, baking powder, and salt. Then re-sift.
From berylbakes.wordpress.com


STRAWBERRY CASSATA CAKE | KITCHN
2021-06-07 Add 1 tablespoon vanilla bean paste and 2 teaspoons finely grated lemon zest and beat until just combined. Add the flour mixture and beat on low speed until just barely combined.
From thekitchn.com


12 STRAWBERRY CASSATA CAKE RECIPE IDEAS | CASSATA CAKE RECIPE ...
May 19, 2020 - Explore sona's board "Strawberry cassata cake recipe" on Pinterest. See more ideas about cassata cake recipe, strawberry cassata cake recipe, homemade custard.
From pinterest.ca


SWEET YOUR HEART OUT: CASSATA CUPCAKES - BLOGGER
2012-07-30 Cook milk mixture over medium low heat, stirring until it boils. Boil for 1 minute, then remove from heat. 4. Temper the eggs with a small amount of milk mixture. Once eggs are tempered, add to saucepan and bring to a boil, let boil approx 1 minute. 5. Remove from heat and stir in vanilla and butter. 6.
From sweetyourheartout.blogspot.com


EASY STRAWBERRY CASSATA CAKE - PILLSBURY BAKING
Cool completely. Step 2. BEAT cream in large bowl with mixer on high speed until soft peaks form. Add frosting mix. Blend on low speed until moistened. Beat on high speed until stiff peaks form. Chill until ready to use. Step 3. LEVEL cake layers, as necessary.
From pillsburybaking.com


STRAWBERRY CUSTARD CASSATA CAKE | SAVOURY CAKE, DESSERTS
Cupcake Icing Recipe. Cupcake Mix. Strawberry Fruit. Strawberry Balsamic. Easy Strawberry Cassata Cake. This recipe for Easy Strawberry Cassata Cake is made with Pillsbury™ Purely Simple™ White Cake & Buttercream Frosting Mix. No added colors, preservatives or artificial flavors needed to make this delicious cake!
From pinterest.com


STRAWBERRY CUSTARD CASSATA CAKE - MASTERCOOK
2 1/4 cup cake flour; 1 1/4 cup sugar; 1 tsp. baking powder; 1 tsp. salt; 3/4 cup cold water; 1/2 cup vegetable oil; 1 tsp. lemon zest, grated; 1 tsp. vanilla
From mastercook.com


BEST STRAWBERRY CASSATA CAKE RECIPE RECIPE - FOOD52
2022-03-04 Heat the oven to 325°F. Line the bottom of a 13-by-9-inch pan with lightly oiled parchment paper. In a large bowl, whisk the flour, ½ cup of the granulated sugar, the baking powder, and salt. Using an electric mixer on medium-high speed, in a medium bowl, beat the egg yolks, oil, water, lemon zest, and vanilla until smooth.
From food52.com


RUSTIC SICILIAN-STYLE STRAWBERRY CASSATA - MEATBALLS AND MATZAHBALLS
2017-05-10 For the cake: Preheat oven to 350 degrees. Coat a 9-inch springform pan with butter. Line the bottom with parchment paper and coat the paper as well. In a bowl or on a sheet of wax paper, lightly whisk together the flour, cornstarch, …
From meatballsandmatzahballs.com


STRAWBERRY CASSATA CAKE
For the custard: lista med 7 objekt. 2 cups whole milk. 2/3 cup granulated sugar, divided. 6 large egg yolks. 3/4 teaspoon cornstarch. 1 tablespoon cold unsalted butter. 1 tablespoon vanilla bean paste or vanilla extract. 1 teaspoon kosher salt. lista slut. For the cake: lista med 12 objekt. 2 large egg whites. 3 large eggs. 3 sticks (1 1/2 ...
From groups.io


RECIPE(TRIED): STRAWBERRY CASSATA CAKE - REAL OHIO CASSATA CAKE …
Place the egg yolks and vegetable oil into a deep bowl. Mix, then blend in the water and vanilla. Into another bowl or onto wax paper, sift together the cake flour, 1/3 of the sugar, the baking powder and salt. Add to the egg yolk mixture and whip for about 2 minutes, either by hand or with an electric mixer.
From recipelink.com


CLEVELAND CASSATA CAKE — BUMBLEBEE BAKING
2019-01-26 Bake in three round cake pans for about 25 minutes. Make the custard by whipping 6 egg yolks, 1/2 cup sugar, half-and-half, 3 tbsp cornstarch, 1 tsp vanilla, lemon juice. Slowly heat in a saucepan on the stove until thickened. Make the whipped cream by whipping the heavy cream and sugar. Clean and slice the strawberries. After the cake cools ...
From bumblebeebaking.com


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


STRAWBERRY CASSATA CAKE - YOUTUBE
cake - flour, baking powder, sugar, lemon zest, corn starch, almond extract, butter, milk, salt.strawberries - water, sugar, corn starch, lemon juice.custard...
From youtube.com


EASY STRAWBERRY CASSATA CAKE RECIPE - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


STRAWBERRY CASSATA CAKE RECIPE : OPTIMAL RESOLUTION LIST
Quick Cherry Blueberry Oat Crisp Quick And Easy Cobbler Crust Quick And Easy Hamburger Quesadillas Onion Rings With Bisquick Recipe Quick Onion Rings
From recipeschoice.com


STRAWBERRY CUSTARD “CLEVELAND” CASSATA CAKE | CAKE BOSS RECIPES ...
Jun 13, 2017 - So, back in April, a friend let me know that his brother’s birthday was coming up. There’s a tradition in their family of celebrating birthdays with a cassata cake from Corbo’s Ba…
From pinterest.nz


STRAWBERRY CUSTARD CASSATA CAKE RECIPE | SPARKRECIPES | CHICKEN …
Nov 26, 2016 - Easy, delicious and healthy Strawberry Custard Cassata Cake recipe from SparkRecipes. See our top-rated recipes for Strawberry Custard Cassata Cake.
From pinterest.ca


ORANGE AND CHOCOLATE CASSATA CAKE | RICARDO
In a food processor, purée the ricotta, cream, honey and orange zest until very creamy, about 2 minutes. Spoon two-thirds of the ricotta cream into a bowl and gently stir in the chopped chocolate. Set the plain ricotta cream aside. Slice the cake horizontally to obtain 3 layers. Place 1 cake layer in the clean springform pan and spread with ...
From ricardocuisine.com


CALORIES IN STRAWBERRY CUSTARD CASSATA CAKE - SPARKPEOPLE
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Strawberry Custard Cassata Cake 140 calories of Heavy Whipping Cream, (0.17 cup, fluid (yields 2 cups whipped)) 99 calories of Granulated Sugar, (0.13 cup) 84 calories of Pillsbury Softasilk Cake Flour, (0.19 ...
From recipes.sparkpeople.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 »

Top Asked Questions

How do you make a cake with strawberries and custard?
Place one cake layer on a wax paper-lined baking sheet. Brush the top of the layer with 1/3 of the reserved strawberry juice. Cover with a layer of strawberries, and then with a layer of custard. Top with the next layer of the cake, and repeat: strawberry juice, strawberries, custard, cake layer.
Where did cassata cake come from?
I grew up on the west side of Cleveland, where strawberry cassata cake is a mainstay during the summer months. The cake, a moistened sponge cake layered with ricotta and candied fruit, has Arabic and Sicilian origins. My mom and stepdad had it as their wedding cake, and so did my wonderful sister and her husband.
How do you cook a custard cake in the oven?
Transfer the custard to a bowl, cover with plastic, and chill for at least 3 hours, or overnight. Heat the oven to 325 degrees. Spray the bottoms (not the sides) of two 9 inch round cake pans with cooking spray, line the bottoms with cut-out circles of parchment, and spray the paper.
What are the ingredients in a lemon and strawberry cake?
This pretty cake features layers of lemon-scented cake, vanilla custard, and gin, fresh herb, and cardamom-macerated strawberries. Place 2 cups whole milk and 1/3 cup of the granulated sugar in a large saucepan. Bring to a boil over medium heat, stirring to dissolve the sugar.

Related Search