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Cassata Cake

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Recipe

 

Yield

1 cake

Prep

35 min

Cook

60 min

Ready

1 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup sugar
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1 cup butter
softened
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6 each egg yolks
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2 cups cake flour
sifted
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½ teaspoon baking powder
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½ teaspoon salt
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½ cup milk
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6 each egg whites
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¾ cup sugar
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¼ cup pistachio nuts
coarsely chopped
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Orange ricotta filling
¾ cup sugar
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3 tablespoons cornstarch
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¾ cup milk
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1 pound ricotta cheese
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2 tablespoons liqueur
triple sec, grand marnier, cointreau or other orange flavor
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1 ½ teaspoons vanilla extract
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3 ½ ounces semi-sweet chocolate
finely chopped, null, null
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¼ cup citron
candied, finely chopped
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Vanilla frosting
¾ cup vegetable shortening
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1 teaspoon vanilla extract
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3 cups powdered sugar
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5 tablespoons milk
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Ingredients

Amount Measure Ingredient Features
237 ml sugar
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237 ml butter
softened
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6 each egg yolks
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473 ml cake flour
sifted
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2.5 ml baking powder
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2.5 ml salt
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118 ml milk
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6 each egg whites
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177 ml sugar
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59 ml pistachio nuts
coarsely chopped
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Orange ricotta filling
177 ml sugar
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45 ml cornstarch
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177 ml milk
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453.6 g ricotta cheese
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3E+1 ml liqueur
triple sec, grand marnier, cointreau or other orange flavor
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7.5 ml vanilla extract
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101.2 ml/g semi-sweet chocolate
finely chopped, null, null
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59 ml citron
candied, finely chopped
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Vanilla frosting
177 ml vegetable shortening
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5 ml vanilla extract
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7.1E+2 ml powdered sugar
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75 ml milk
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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.



* not incl. in nutrient facts Arrow up button

Comments


anonymous

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.

 

 

Nutrition Facts

Serving Size 600g (21.2 oz)
Amount per Serving
Calories 193634% from fat
 % Daily Value *
Total Fat 74g 114%
Saturated Fat 45g 223%
Trans Fat 0g
Cholesterol 194mg 65%
Sodium 773mg 32%
Total Carbohydrate 100g 100%
Dietary Fiber 3g 12%
Sugars g
Protein 50g
Vitamin A 44% Vitamin C 1%
Calcium 40% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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