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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 12 Servings.
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5 eggs
1/2 c. cold water
1 1/4 c. granulated sugar
1 tsp. vanilla extract
1/2 tsp. cream of tartar
Filling
2 lb. whole milk ricotta cheese
2 1/4 c. powdered sugar
1/2 tsp. ground cinnamon
1/2 T. vanilla extract
2 1-oz. squares semi-sweet chocolate
1/2 c. candied lemon peel
Rum Syrup
1/2 c. granulated sugar
1/4 c. water
2 T. light rum
Chocolate Glaze
6 1-oz. squares bittersweet chocolate, chopped
1/2 c. whipping cream
3 T. unsalted butter, cubed
Preheat oven to 325F; Spray two 9-inch round cake pans with cooking spray; line bottoms with parchment paper.
Sift together flour, baking powder, and salt.
Separate eggs and set egg whites aside.
Beat egg yolks with electric mixer for 4 minutes on medium-high speed, or until very thick; gradually add the cold water.
Slowly add 1 1/4 cups of sugar, and beat well for an additional 3 minutes.
Add 1 teaspoon of the vanilla; sift flour mixture over egg yolk mixture and fold in.
Beat egg whites and cream of tartar together until stiff peaks form; fold into yolk mixture. Spoon batter evenly between the two pans.
Bake at 325F for 25 minutes.
Cool on rack for 10 minutes and then invert and cool completely.
Meanwhile, prepare Ricotta Cheese Filling. Beat ricotta cheese well and add powdered sugar and cinnamon.
Add vanilla and grate chocolate in using the coarse side of a grater.
Stir in candied lemon peel and mix; chill until ready to use.
Prepare Rum Syrup. Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring to dissolve sugar.
Boil 1 minute and then remove from heat; add rum.
Cool to room temperature.
Prepare Chocolate Glaze: Combine chocolate and cream in a microwave-safe bowl.
Heat on high for 1 minutes; whisk smooth.
Add butter and whisk until combined.
Cool mixture until spreadable.
When cake has cooled, cut each layer in half horizontally.
Place one of the 4 halves on a plate and sprinkle with a little Rum Syrup; spread with one-third of Ricotta Filling.
Repeat with two more layers and top with last layer of cake.
Chill at least 4 hours; spread Chocolate Glaze over top.
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TORTE - CASSATA RICOTTA
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Category: Puddings, Tortes & Trifles
Prep Time: Cook Time: Total Time:
Makes 12 Servings.
1 1/4 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
5 eggs
1/2 c. cold water
1 1/4 c. granulated sugar
1 tsp. vanilla extract
1/2 tsp. cream of tartar
Filling
2 lb. whole milk ricotta cheese
2 1/4 c. powdered sugar
1/2 tsp. ground cinnamon
1/2 T. vanilla extract
2 1-oz. squares semi-sweet chocolate
1/2 c. candied lemon peel
Rum Syrup
1/2 c. granulated sugar
1/4 c. water
2 T. light rum
Chocolate Glaze
6 1-oz. squares bittersweet chocolate, chopped
1/2 c. whipping cream
3 T. unsalted butter, cubed
Preheat oven to 325F; Spray two 9-inch round cake pans with cooking spray; line bottoms with parchment paper.
Sift together flour, baking powder, and salt.
Separate eggs and set egg whites aside.
Beat egg yolks with electric mixer for 4 minutes on medium-high speed, or until very thick; gradually add the cold water.
Slowly add 1 1/4 cups of sugar, and beat well for an additional 3 minutes.
Add 1 teaspoon of the vanilla; sift flour mixture over egg yolk mixture and fold in.
Beat egg whites and cream of tartar together until stiff peaks form; fold into yolk mixture. Spoon batter evenly between the two pans.
Bake at 325F for 25 minutes.
Cool on rack for 10 minutes and then invert and cool completely.
Meanwhile, prepare Ricotta Cheese Filling. Beat ricotta cheese well and add powdered sugar and cinnamon.
Add vanilla and grate chocolate in using the coarse side of a grater.
Stir in candied lemon peel and mix; chill until ready to use.
Prepare Rum Syrup. Place sugar and water in a small saucepan; bring to a boil over medium heat, stirring to dissolve sugar.
Boil 1 minute and then remove from heat; add rum.
Cool to room temperature.
Prepare Chocolate Glaze: Combine chocolate and cream in a microwave-safe bowl.
Heat on high for 1 minutes; whisk smooth.
Add butter and whisk until combined.
Cool mixture until spreadable.
When cake has cooled, cut each layer in half horizontally.
Place one of the 4 halves on a plate and sprinkle with a little Rum Syrup; spread with one-third of Ricotta Filling.
Repeat with two more layers and top with last layer of cake.
Chill at least 4 hours; spread Chocolate Glaze over top.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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Sicilian Cassata
by sgre52160
Filling 15 oz Ricotta cheese, drained well 2/3 cup confectioners sugar (more or less if you prefer more or less sweetness) 1/4 cup heavy cream 1 oz semi-sweet mini chocolate chips or other you
by sgre52160
Filling 15 oz Ricotta cheese, drained well 2/3 cup confectioners sugar (more or less if you prefer more or less sweetness) 1/4 cup heavy cream 1 oz semi-sweet mini chocolate chips or other you
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