Cassata Cake
Submitted by oneeagle
A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.
YIELD
1 cakePREP
35 minCOOK
60 minREADY
1 hrsIf you’ve ever pressed your nose against the glass at a Sicilian bakery, this is the cake that stopped you in your tracks. Three layers of tender, buttery sponge hold a luscious orange-ricotta filling studded with chopped semi-sweet chocolate and candied citron.
Orange liqueur gives the filling a warm, boozy glow, and the whole thing gets wrapped in a smooth vanilla frosting with chopped pistachios scattered across the top like confetti.
It’s a labor of love, sure, but every component can be made ahead, and the payoff is a showpiece dessert that tastes like it came from Palermo.
Chef Tips
- Beat the butter and sugar for a full 7 minutes. That extended creaming traps air and gives the cake its incredible lightness.
- Fold the beaten egg whites in gently with a spatula. Stirring deflates them and you lose all that lift.
- Cool the cornstarch custard completely before mixing it with the ricotta, or you’ll end up with a runny filling.
- Chill the assembled cake for at least 2 hours before serving. The filling needs time to set, and the flavors meld beautifully when cold.
- Chop the chocolate fine so it distributes evenly through the ricotta filling without weighing it down.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In large bowl, beat together 1 cup sugar and the butter, about 7 minutes, or until very light and fluffy.
Add egg yolks, one at a time, beating well after each.
Beat about 5 minutes more, or until very fluffy.
In a separate bowl, sift together cake flour, baking powder and salt.
Add dry ingredients and milk alternately to creamed mixture, beating well after each addition.
Wash beaters thoroughly.
Beat egg whites with mixer until soft peaks form; gradually add the ¾ cup sugar.
Continue beating until stiff peaks form.
Fold into creamed mixture. Pour batter into and ungreased 10-inch tube pan.
Bake for 50 to 55 minutes, or until cake tests done.
Invert; cool in pan. Remove cake from pan; cut horizontally into three layers.
Spread Orange-Ricotta Filling between layers.
Frost top and side of cake with Vanilla Frosting, sprinkling nuts around edge of top.
Chill.
Orange-Ricotta Filling: In saucepan, combine sugar and cornstarch.
Stir in milk all at once. Cook and stir until mixture is thick and bubbly, then cook for 2 minutes longer, stirring constantly.
Remove from heat. Cover surface with clear plastic wrap.
Cool without stirring. In mixing bowl, beat ricotta cheese with electric mixer until creamy.
Blend in cooled sugar mixture, orange liqueur and vanilla.
Stir in chocolate and candied citron.
Vanilla Frosting: In small bowl, cream together shortening and vanilla thoroughly with electric mixer.
Beat in powdered sugar, just until mixed.
Beat in as much milk as necessary to make a frosting of spreading consistency.
Use immediately to frost top and sides of cake.
Comments
This cake was great. It took longer to make than listed due to all of the ingrediants and steps. The only change I would make is the frosting. I would have made a butter cream frosting and eliminated the lard. I will make it again.