Cassata Cake Food

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Cassata Cake image

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

For the Citrus-Ricotta Filling
2 ounces (1/4 cup) all-purpose flour
1 cup milk
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup) superfine granulated sugar
1/2 teaspoon citrus oil (pure orange or lemon oil)
1 teaspoon vanilla extract
1/4 cup ricotta cheese
For the Cake
9 ounces (1 3/4 cups) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
6 eggs, separated
16 ounces (2 cups) superfine granulated sugar, divided
8 ounces (2 sticks) unsalted butter
For Assembling
1 pint fresh strawberries, washed, hulled, and sliced
4 cups whipped cream


  • 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.


Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories     dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata


  • Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
  • Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
  • Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
  • Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
  • The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.


Cassata image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 12

6 eggs, at room temperature
2/3 cup sugar
1 teaspoon grated orange or lemon peel
1 cup all-purpose flour, sifted
3/4 cup warm water
5 tablespoons sugar
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
3 cups Crema di Ricotta
1 1/2 cups confectioners' sugar
1/2 lemon, juiced
1/2 teaspoon lemon extract
Candied fruit, for garnish


  • 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 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


  • 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


Cassada Cake image

This is a wonderful cake that I was only introduced to five years ago when moving to the Great Lakes region of our beautiful country. My husband requested it for his birthday and instead of just ordering it from the local grocer I decided to try my hand and making it, after all I knew the here it is!

Provided by Petdrwife

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 12

1 yellow cake (half sheet) or 1 white cake (half sheet)
16 ounces strawberries (fresh or frozen, sliced)
13 1/2 ounces strawberry glaze
3/4 cup granulated sugar
2 tablespoons flour
1/4 teaspoon salt
2 cups milk
3 egg yolks (beaten)
1 teaspoon vanilla
1 pint heavy whipping cream
1 cup powdered sugar
1 teaspoon vanilla


  • Make custard filling by placing granulated sugar, flour and salt in medium sauce pan. Add milk and cook over medium heat till thick and bubbly (be careful not to scortch).
  • Temper egg yolks by adding some of the hot mixture to the beaten egg yolks and then returning the egg yolk mixture to the hot mixture whisking till blended. Cook mixture another five minutes.
  • Remove from heat, add vanilla and refrigerate mixture till completely cool.
  • Stir together the sliced strawberries and strawberry glaze, keep refrigerated till ready to use.
  • Cut the half sheet cake in half to make two-quarter sheet cake layers approximately 1" thick. Best to freeze these cake layers before working with the filling and frosting to prevent them from breaking apart.
  • Place bottom layer of cake on platter or cake tray.
  • Stir the cooled custard and spread on the bottom layer of cake making sure to leave about half inch from outside all the away around (when layers are put together the filling will spread out to the ends and if filling is spread all the way to outside it will ooze out).
  • Spread the strawberry glaze filling on top of the custard filling.
  • Place the other cake layer on top of the fillings. Keep refrigerated till ready to ice the cake.
  • For icing, beat the whip cream until frothy.
  • Add the powder sugar and vanilla gradually and beat until frosting consistency.
  • Ice the cake to your liking and keep cake refrigerated.

Nutrition Facts : Calories 3385.5, Fat 207.9, SaturatedFat 125.2, Cholesterol 1286.8, Sodium 1030.5, Carbohydrate 357.3, Fiber 10.1, Sugar 291.8, Protein 37.9


Sicilian Cassata image

This is a traditional Sicilian cake which is served at birthdays, weddings and Easter. This recipe was posted as a request, but sounds delicious. I will be trying it soon myself! (prep time include chilling time)

Provided by Kim D.

Categories     Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 16

3 eggs, separated
1 cup sugar
1 1/2 cups flour
3 teaspoons baking powder
2 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
1 lb ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons liqueur (rum or Amaretto)
1/8 teaspoon cinnamon
3 tablespoons candied fruit, chopped
1/4 cup semisweet mini chocolate chips
1/4 cup chopped nuts (pecans or almonds)


  • Preheat oven to 325F.
  • In a large mixing bowl, beat egg yolks; adding sugar gradually.
  • Add butter.
  • Sift dry ingredients and add alternately with milk; mix.
  • Add vanilla and mix.
  • Fold in beaten egg whites.
  • Pour batter into greased and floured 10X16-inch jelly roll pan.
  • Bake for 15 to 20 minutes.
  • DO NOT over bake as it will not roll.
  • Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
  • Trim off all edges with a knife.
  • Roll the cake in a towel and let stand a few minutes.
  • While you let the cake, prepare the filling.
  • Put ricotta cheese through a sieve to remove all lumps.
  • Add cream, sugar, cinnamon and liqueur and beat until smooth.
  • Fold in candied fruit, nuts and chocolate chips.
  • Unroll the towel and spread with filling.
  • Reroll and refrigerate for 4 hours to"ripen".
  • Slice when ready to serve, sprinkle with powdered sugar.

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