CORBO'S BAKERY CASSATA CAKE RECIPE - (3.9/5)
Provided by theresaoneil
Number Of Ingredients 22
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 DREAM CAKE RECIPE - (4.5/5)
Provided by Foodiewife
Number Of Ingredients 16
Steps:
- Cake: Adjust oven rack to middle position and heat oven to 350°F. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.) Frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.)
CASSATA CAKE
Adapted from a recipe by Kevin Ryan at allrecipes.com. Be sure to use whole milk ricotta; the low-fat versions are thinner and will result in a soupy filling.
Provided by DrGaellon
Categories Dessert
Time 12h45m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Line a fine-mesh strainer with a double layer of wet cheesecloth. Put the ricotta in a strainer and set it over a bowl. Fold the cheesecloth over the top of the ricotta. Refrigerate for at least 4 hours, up to overnight. Discard the whey which collects in the bowl.
- In a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. Transfer to a bowl, cover with plastic wrap and chill until needed.
- Preheat the oven to 325°F Grease and flour two 9" cake pans.
- Sift together the flour, baking powder and salt; set aside.
- Separate the eggs and set the whites aside. In the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. Gradually add the cold water, then the sugar. Beat well until sugar is dissolved. Add vanilla extract, then slowly add the sifted flour.
- Beat the egg whites with the cream of tartar until stiff peaks form. Fold the whites into the batter carefully. Divide batter evenly between the prepared cake pans.
- Bake in preheated oven 25 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
- Place the remaining sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer until sugar is completely dissolved. Cool to room temperature, then stir in the rum.
- Split the cake layers horizontally, to make 4 thin layers. Place one layer on a cake board or plate and drizzle or brush with rum syrup. Top with 1 to 1 1/2 cups of the filling. Place another cake layer on top, and repeat until all four layers have been placed.
- In a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. Microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. If it boils, throw it out and start over.
- Whip cream with confectioners' sugar until soft peaks form. Add melted gelatin and whip until stiff peaks form.
- Spread frosting over top and sides of cake. Press sliced almonds all around the sides of the cake.
Nutrition Facts : Calories 631.5, Fat 31.9, SaturatedFat 17.2, Cholesterol 170.4, Sodium 174.5, Carbohydrate 72.1, Fiber 1.6, Sugar 53, Protein 15.3
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
EASY NO- BAKE CASSATA CAKE
This is a recipe I adapted from an old Glamour cookbook I got back in high school. It has become a tradition at every holiday or family get together. The best part is everyone thinks it is very difficult to make but we won't let them in on this little secret... you don't even have to turn on the oven. Here it is just in time for Easter... Oh, and it is great for your diabetic friends and family members...very low in sugar, especially if you use the sugar -free cakes and substitutes. Feel free to embellish this with whatever mix-ins or flavorings that you like. My family's favorite is the mini chip version but you can add maraschino cherries, strawberries, other chips, nuts, make it vanilla, or almond, or mint. Use your imaginations and let me know what you come up with!
Provided by Jo Coburn
Categories Dessert
Time 20m
Yield 2 cakes
Number Of Ingredients 5
Steps:
- Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
- Set aside.
- In a large mixing bowl, blend the ricotta half the chips and the sugar together.
- On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
- Alternate cake and cream until you have joined three layers.
- I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
- Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
- Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
- The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.
Nutrition Facts : Calories 3763.3, Fat 207.4, SaturatedFat 128.8, Cholesterol 768.2, Sodium 3405.7, Carbohydrate 420, Fiber 1.2, Sugar 232.9, Protein 71.7
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
More about "corbos bakery cassata cake recipe 4"
BEST CASSATA CAKE CLEVELAND - ALL INFORMATION ABOUT ...
From therecipes.info
DELECIOUS FOOD IMAGE INSPIRATION | CASSATA CAKE CORBOS
From foodfeast.netlify.app
CASSATA CAKE - CORBO'S BAKERY
From corbosbakery.net
CASSATA CAKE, CASSATA CAKE, CASSATA... - CORBO'S BAKERY
From tripadvisor.ca
STRAWBERRY CUSTARD “CLEVELAND” CASSATA CAKE | BERYL BAKES ...
From berylbakes.wordpress.com
CORBO'S BAKERY CASSATA CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
MINI CASSATA CAKES RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
RECIPE: STRAWBERRY CUSTARD CASSATA CAKE (CLEVELAND CASSATA ...
From recipelink.com
ISO: CORBOS CASSATA CAKE, FROM LITTLE ITALY CLEVELAND ...
From recipelink.com
CORBO'S CASSATA CAKE
From mrhappyslaundromat.com
CORBO'S BAKERY CASSATA CAKE RECIPE | RECIPE | CASSATA CAKE ...
From pinterest.ca
TRADITIONAL ITALIAN CASSATA CAKE RECIPE - SANTE BLOG
From santeesthetic.com
RECIPE: SICILIAN CASSATA - FOOD NEWS
From foodnewsnews.com
MARIO BATALI'S PICK: CORBO'S BAKERY CASSATA CAKE | WILL ...
From pinterest.se
BEST ITALIAN CASSATA CAKE RECIPE - SANTE BLOG
From santeesthetic.com
CORBO’S CASSATA CAKE RECIPE » IZONEONE
From izoneone.com
CORBO'S CASSATA CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BEST CASSATA CAKE EVER! - CORBO'S BAKERY, CLEVELAND ...
From tripadvisor.ca
CORBO’S BAKERY - 190 PHOTOS & 153 REVIEWS - BAKERIES ...
From yelp.com
CORBO'S BAKERY CASSATA CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
PATS EASY CASSATA CAKE FOOD- WIKIFOODHUB
From wikifoodhub.com
CASSATA CAKE: OUR BEST ITALIAN CASSATA CAKE - MRFOOD.COM
From mrfood.com
CASSADA CAKE - REVIEW OF CORBO'S BAKERY, CLEVELAND, OH ...
From tripadvisor.com
CORBO'S BAKERY MENU, MENU FOR CORBO'S BAKERY, LITTLE ITALY ...
From zomato.com
BEST BAKERIES: CORBO'S BAKERY - CLEVELAND MAGAZINE
From clevelandmagazine.com
BEST CASSATA CAKE AND CANNOLI ANYWHERE! - CORBO'S BAKERY
From tripadvisor.com
CORBO’S BAKERY - 190 PHOTOS & 153 REVIEWS - BAKERIES ...
From yelp.com
CASSATA CAKE RECIPES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
FOODGOAT: WHO ELSE LIKE CORBO'S CASSATA CAKE?
From foodgoat.blogspot.com
CASSATA CAKE RECIPE BY RUHANA EBRAHIM - HALAAL RECIPES
From halaal.recipes
You'll also love
Related Search