Cassata Cake
Yield
1 cakePrep
35 minCook
60 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| 1 | cup |
butter
softened |
|
| 6 | each |
egg yolks
|
*
|
| 2 | cups |
cake flour
sifted |
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
| 6 | each |
egg whites
|
*
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
pistachio nuts
coarsely chopped |
|
| Orange ricotta filling | |||
| ¾ | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| ¾ | cup |
milk
|
|
| 1 | pound |
ricotta cheese
|
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 ½ | ounces |
semi-sweet chocolate
finely chopped, null, null |
|
| ¼ | cup |
citron
candied, finely chopped |
|
| Vanilla frosting | |||
| ¾ | cup |
vegetable shortening
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
powdered sugar
|
|
| 5 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 237 | ml |
butter
softened |
|
| 6 | each |
egg yolks
|
*
|
| 473 | ml |
cake flour
sifted |
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
milk
|
|
| 6 | each |
egg whites
|
*
|
| 177 | ml |
sugar
|
|
| 59 | ml |
pistachio nuts
coarsely chopped |
|
| Orange ricotta filling | |||
| 177 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 177 | ml |
milk
|
|
| 453.6 | g |
ricotta cheese
|
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 7.5 | ml |
vanilla extract
|
|
| 101.2 | ml/g |
semi-sweet chocolate
finely chopped, null, null |
|
| 59 | ml |
citron
candied, finely chopped |
|
| Vanilla frosting | |||
| 177 | ml |
vegetable shortening
|
*
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 75 | ml |
milk
|
|
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.
