CASSATA
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
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
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 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.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 20
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 GELATA I (MOLDED ICE CREAM)
This is one of the simplest versions of this wonderful dessert which requires no cooking, just a little time and patience which will, I promise, be amply rewarded. I recommend using really good quality store-bought ice cream but, if you wish, you can reduce the calories and fat by using frozen yogurt. But you don't eat this every day, so go for it, whipped cream and all. Just make sure the bowl you use will fit into your freezer. Almost all the time is freezing time.
Provided by Chef Kate
Categories Frozen Desserts
Time 6h30m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Soften the chocolate ice cream.
- Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
- Place the bowl in the freezer and allow the chocolate layer to harden.
- While the chocolate is hardening, soften the vanilla ice cream.
- When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
- Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
- When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
- Replace in the freezer.
- Whip one cup of the cream with two tablespoons of the sugar.
- Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
- Replace it in the freezer while you whip the remaining cream and sugar.
- When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
- If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
- Now cover the ice cream 'mound' with whipped cream.
- If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
- With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
- Bring a cake server and a pitcher of warm water to the table.
- Dip the server in the water and slice servings of the cassata.
CASSATA GELATO
A very easy and spectacular frozen dessert which is perfect for Christmas in a hot climate. This family favourite is from an old and well-loved cookery book of mine, The Australian Women's Weekly Italian Cooking Class Cookbook.
Provided by Tricia Mendes
Categories Dessert
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- FIRST LAYER:.
- Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Fold in beaten egg yolks. Beat cream with almond essence until soft peaks form; fold into egg mixture. Pour mixture into deep 20cm (8") round cake tin. Smooth over top, freeze until firm.
- SECOND LAYER:.
- Beat egg whites until firm peaks form; gradually beat in sifted icing sugar. Whip cream until soft peaks form, fold in egg white mixture. Place chopped chocolate in top of double saucepan, stand over simmering water until chocolate has melted; remove from heat, stir in egg yolks. Combine sifted cocoa and water, stir into chocolate mixture. Stir chocolate mixture through cream mixture. Spread chocolate mixture over almond layer and freeze until firm.
- THIRD LAYER:.
- Beat together cream and vanilla until firm peaks form. Beat egg white until soft peaks form, gradually add sifted icing sugar, beating well after each addition. Stir egg white mixture into cream. Stir in chopped fruit and toasted flaked almonds. Spread fruit and nut layer on top of chocolate layer; freeze until set, preferably overnight.
- TO SERVE:.
- Run a small spatula around the edge of the Cassata. Run a hot cloth over the top and sides of the container. Turn out onto serving plate. Decorate, if desired, with swirls of whipped cream and grated chocolate.
- If serving at a celebration such as Christmas, use seasonal decorations.
CASSATA
This is basically layers of sponge cake soaked with liquor and simple syrup with a sweet ricotta filling (sometimes with chopped chocolate or candied fruit or candied rind mixed in) sandwiched between them. It's formed upside down in a plastic-lined cake or pie plate and then flipped out and ringed with a marzipan strip. Some recipes have you ring it before completing the assembling. The traditional garnish is candied whole fruits or fruit-shaped marzipan.
Provided by Food Network
Categories dessert
Time 1h22m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix well, then gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into a greased 9-inch cake pan with parchment paper lining the bottom. Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it. Turn it out onto a cutting board and carefully slice it in half horizontally.
- To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth. Fold in candied fruit, if you are using it. Chill until ready to use.
- To make the syrup: In a small saucepan boil the water and sugar together. Let cool then add the orange liqueur.
- To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge. Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together. Trim 1 layer of cake to fit into the bottom of the pie pan and place it in. Brush it with half the syrup. Spread the cake layer with ricotta filling. Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling. Press down lightly to secure it. Cover it with plastic wrap and chill at least 2 hours or overnight.
- To serve, uncover the cassata and flip it onto a serving platter. Peel the plastic wrap off the top and dust it heavily with powdered sugar. Decorate with whole candied fruit or fruit shaped marzipan. Serve in wedges.
More about "cassatagelato recipes"
CASSATA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 6Estimated Reading Time 4 minsCategory Snack
CASSATA - WIKIPEDIA
From en.wikipedia.org
ITALIAN RICOTTA CASSATA CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CASSATELLE | TRADITIONAL SWEET PASTRY FROM CALATAFIMI, ITALY
From tasteatlas.com
CASSATELLE DI AGIRA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
GELATO MESSINA'S CASSATA RECIPE | ELLE AUSTRALIA
From elle.com.au
CASSATA: HOW TO MAKE THIS FAVOURITE ICE CREAM DESSERT AT HOME
From food.ndtv.com
CASSATA RECIPE | MYRECIPES
From myrecipes.com
CASSAVA: FACTS, NUTRITION, HEALTH BENEFITS, PRECAUTIONS, AND HOW TO …
From doctorshealthpress.com
FIESTA AZTECA – MEXICAN RESTAURANT
From fiesta-azteca.com
SICILIAN CASSATA CAKE - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
CASSATA RECIPE : SBS FOOD
From sbs.com.au
CASSATA ALLA SICILIANA - ITALIAN FOOD MADE SIMPLE
From italianfoodmadesimple.com
CASSATA GELATO, BEITUN - UPDATED 2021 RESTAURANT REVIEWS
From tripadvisor.ca
FAMOUS DISHES FROM THE SICILIAN CUISINE - ON-SICILY
From on-sicily.com
TRADITIONAL CASSATA SICILIANA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
CATATOS | TRADITIONAL INSECT DISH FROM UíGE PROVINCE, ANGOLA
From tasteatlas.com
CASSATA, ACCORDING TO THE PREPARATION OF PANTELLERIA - LA CUCINA …
From lacucinaitaliana.com
CHOCOLATE CASSATA | KING ARTHUR BAKING
From kingarthurbaking.com
WHAT IS CASSATA: DEFINITION AND MEANING - LA CUCINA ITALIANA
From lacucinaitaliana.com
CASSATA SICILIANA RECIPE | EATINGWELL
From eatingwell.com
“CASSATA AL FORNO”, THE MOST TEMPTING SICILIAN BAKED PIE
From thesiciliancuisineblog.com
8 CONGOLESE DISHES NOT TO BE MISSED - AFROCULTURE.NET
From afroculture.net
CATELLI PASTA - CATELLI.CA
From catelli.ca
JOIN US IN CARLISLE.. IT’S CLOSER THAN YOU THINK! | CASCATA BISTRO
From cascatabistro.ca
CASSATA GELATO (ICE CREAM LOAF CAKE) - APRON AND SNEAKERS
From apronandsneakers.com
MAKING CASSATA ALLA SICILIANA, IN SICILY - DAVID LEBOVITZ
From davidlebovitz.com
GELATO CASSATA SICILIANA
From officinedelgelato.com
CASSATA AL FORNO | RECIPE | DESSERTS, FOOD, FRIED ICE CREAM
From pinterest.ca
WHAT IS CASCATELLI? THE NEW PASTA SHAPE STARTED BY A PODCAST
From marthastewart.com
CASSATA GELATO FOOD- WIKIFOODHUB
From wikifoodhub.com
TOP 10 REGIONAL DISHES OF CAMPANIA - CHARMING
From charmingitaly.com
CASSATA RICOTTA (SPONGE CAKE WITH RICOTTA) - A FAMILY FEAST®
From afamilyfeast.com
SICILIAN CASSATA ICE CREAM - SICILIANS CREATIVE IN THE KITCHEN
From sicilianicreativiincucina.it
BEST CASSATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CASSAVA-BASED DISHES - WIKIPEDIA
From en.wikipedia.org
THE CASSATA AND GELATO ARE VERY GOOD - VOGLIA MATTA
From tripadvisor.ca
CASSATA GELATO RECIPE - WEBETUTORIAL
From webetutorial.com
TOP 9 CONGOLESE FOODS FOR YOUR APPETITE - FLAVORVERSE
From flavorverse.com
You'll also love