Sicilian Cassata
Cassata is a spongy cake filled with a creamy and sweet ricotta cheese! This recipe requires a bit of skill in the culinary department but feel free to try it if you're up for a challenge. It's worth every scrumptious bite!
Ingredients
- 1/2 cup(s) white sugar
- 1 1/2 tablespoon(s) lemon juice
- 1 1/2 tablespoon(s) orange zest
- 3 teaspoon(s) sherry
- 1 cup(s) cake flour
- 1/2 teaspoon(s) salt
- 3 cup(s) ricotta cheese
- 3 floz rum
- 1/2 cup(s) confectioners' sugar
- 2 squares sweet chocolate, grated
- 1/4 cup(s) candied cherries, chopped
- 1/2 teaspoon(s) ground cinnamon
- 1/2 cup(s) chopped toasted almonds
- 1/4 cup(s) butter
- 2 1/2 cup(s) confectioners' sugar
- 2 egg whites
- 1 teaspoon(s) almond extract
- 2 floz rum
- 1/4 cup(s) confectioners' sugar for dusting
Instructions
- Preheat oven to 350 degrees.
- To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
- Separate 6 eggs and set the egg whites aside.
- Beat egg yolks until thick and lemon colored.
- Beat in sugar, lemon juice, orange zest, and sherry or 1 tbs almond extract.
- Beat until foamy.
- Sift flour 3 times and fold into eggs yolks gently but thoroughly.
- Beat egg whites until foamy, add salt, and beat until stiff but not dry.
- Fold into yolks.
- Pour batter into one ungreased 9-inch springform pan.
- Bake at 350 degrees for 50 to 60 minutes.
- Test by pressing lightly with fingertip, if cake springs back at once it is done.
- Leave cake in pan to cool, and invert on a wire rack.
- Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
- To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2-cup confectioner's sugar and beat for about 3 minutes until creamy.
- Stir in 6 tbsp rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
- Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer.
- Leave the top and sides of cake plain.
- To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar.
- Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar.
- Fold egg whites into the butter mixture and add fold in 1 tbs almond extract.
- Cover sides and top cake evenly with frosting.
- Store in refrigerator until ready to serve.
- 1 9-inch cake.
Nutrition
Calories: 5119.37kcalCarbohydrates: 670.94gProtein: 111.35gFat: 187.97gSaturated Fat: 100.39gCholesterol: 498.39mgSodium: 2388.31mgFiber: 13.07gSugar: 517.56g
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