Prick the dough with the tines of a fork without piercing it all the way. Grand Marnier syrup; place ricotta mixture on top of cake and spread evenly to fill pie plate, smoothing top. Cut the excess of shortcrust with a knife. Use some cling film to cover your tin with excess coming out over the sides. Slice the sponges into 1 cm thick discs. You need 2 - 9 inch sponge cake layers for this recipe. this link is to an external site that may or may not meet accessibility guidelines. I usually fill a freezer zip bag and clip one of the ends. Spread about 1-1/2 cups of the Filling over this layer. The recipe that I will show you today is the Original Sicilian Cassata Cake, still used in Palermo, but I am making it without the candied fruit and marzipan. All rights reserved. We have never had a cake disappear so quickly at a party. Dissolve the sugar over low heat in a small amount of water. Flavorful and moist, that final piece of cake just fell apart in your mouth. I definitely suggest freezing the cakes to help you cut and shape them and don't use too much for the filling. Back in the early 1920's, the LaPuma Spumoni and Bakery came up with this version of Cassata cake. Still plan on that amount of time for this. Add comma separated list of ingredients to exclude from recipe. It would take some convincing to make this again. Your email address will not be published. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. With processor running, slowly add enough egg white to form a smooth dough. Cool on rack for 10 minutes and then invert and cool completely. I also had no idea where to find citrus oil so I just used the zest of one lemon and it was perfectly lemony. If you read the little paragraph before the recipe, you will see that the person writing this recipe is from Cleveland. decorator, or any A Bonnier Corporation Company. When this has cooled add 1 mug of masala wine and mix. the baking variety has less water content therefore will not be as runny. I grew up on this version of Cassata cake as well and I love this recipe! He absolutely loved it. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 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. Oh, and couldn't find lemon or orange oil anywhere, so I just ommitted. Add 1 teaspoon of the vanilla. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. tastes heavenly. In Sicily, the long-ago homeland of the immigrants who first brought it to America, the cassata often contains candied citrus fruits, citrus liqueurs, and a glazing of chocolate or almond marzipan. Allrecipes is part of the Meredith Food Group. The Let us know what you think in the comments! We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking. Required fields are marked *. This cake is I had to double back quite a bit to see what I already did, and where I needed to go next. Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Cassata cake ingredients 1.5 kg (3.3 lb) sheep ricotta Sponge cake Marzipan Candied fruit to taste 200 g (7.05 oz) of chocolate chips 500 g (17.64 oz) sugar 350 g (12.35 oz) powdered sugar Lemon juice to taste Apricot jelly to taste Hi! The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I can’t wait to see your wonderful creations! Published in 2010 by Stewart, Tabori & Chang, an imprint of ABRAMS. You need to make enough sponge to have a thin sponge base, a thin sponge top and then sponge to cut into squares to line the sides. Roll the marzipan onto a work surface dusted with icing sugar. Using a rolling pin, flatten on a work surface dusted with confectioners' sugar until 14″ thick; cut marzipan lengthwise into 2″-long strips. I like Salerno from the grocery stores if i cannot get to the specialty store. Every single person at theparty absolutely loved it! 11. and i was prepared to do some very nice cake decorating but the filling kept oozing out and mixing in with the frosting witch by the way i used cheesecake frosting instead of what this recipe required...and it was a big hit im sure especially because the filling and the cheescake frosting mixed a bit on the outside as well...yumm...also due to the three layers witch i decided to do because two didnt look enough...the cake was tipping a little bit i think if the filling wasnt so slippery and alittle more solid it would have worked better but hey it taste good...sooo...i am definetly going to make this cake again...however i am going to use two layers and make each layer with an extra 1/2 the amount to make them alittle bigger...before i put the filling in im gonna hallow the cake alittle bit so the filling will stay in better...and im still gonna use the cheesecake frosting because is was such a big hit...also im gonna buy another cake pan hahaha... anyone making this recipe should be aware when you buy ricotta cheese there are two types one specifically for baking and one not! In Italy, for Easter, it is used to represent the Easter Dove. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. Invert pie plate onto a serving dish and peel off plastic wrap. 8 ounces (1 cup) superfine granulated sugar, 1/2 teaspoon citrus oil (pure orange or lemon oil), 16 ounces (2 cups) superfine granulated sugar, divided, 1 pint fresh strawberries, washed, hulled, and sliced. it took me about 5 hours to make this cake. If you want to be really authentic – you can make your own marzipan with high grade green pistachio nuts to achieve this colour – but for me this was too time consuming. But it was so worth it! Using semi-sweet chocolate on the top was not a good idea because the filling wasnt sweet enough to offset the bitterness of the chocolate. I also omitted the candied lemon peel and the rum (personal preference). Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whis until it is stiff – you can check this by placing a fork in the mixture and it will stand up. Your email address will not be published. A short-crust cake made with the cream of sweetened sheep’s ricotta, and dark chocolate drops. Yes, it does take a very long time and yes there are several steps to this recipe but it's extremely worth it. 4. Information is not currently available for this nutrient. Next time I’ll let it warm up a bit first. Your email address will not be published. With a clean spatula smooth the icing around the marzipan so you can see the green shining through. Pour the ricotta cream inside the mold and with the help of an icing spatula, level the cream. Sift the flour, baking powder, and salt together. 180g caster sugar . Waited to review after tasting-made for my husband's birthday. Set aside. Where the ends of the marzipan meet blend together with your fingers to ensure fully sealed. Bake in preheated oven at 180 degrees for about 45 minutes, or until the cake becomes golden brown. 3. Line bottom of plate with slices of sponge cake. The version of the cassata cake that I grew up with was quite different: a strawberry-and-whipped-cream-clad yellow sponge cake with a ricotta cheese filling. Percent Daily Values are based on a 2,000 calorie diet. Thus, the oven baked Cassata was born, the most ancient version of this cake. Would consider if I had kitchen help! Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds. or take short cuts. Bring to a simmer over medium heat, whisking constantly. Required fields are marked *. Delicious! Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Add the egg yolks one at a time. I was delighted to see this recipe. Before serving, unmold on a dish. Cool mixture until spreadable. Powered by the Parse.ly Publisher Platform (P3). not substitute, do Place in the fridge to set for minimum 3 hours. Wrap it in the film and put it to rest for at least 2 hours in the refrigerator. Thanks for dropping by! The filling seemed hard not light and creamy i have never heard of this cake but i can tell you right now, i can not wait to make it and gobble it down : ) : ) and neither can my husband. I followed all instructions as directed for the spongy cake.