Best 2 Cassata Ricotta Ricotta Cake Recipes
Cassata ricotta ricotta cake is a classic Italian dessert that is sure to impress your guests. This decadent cake is made with layers of sponge cake, ricotta cheese filling, and a rich chocolate ganache. The result is a moist, flavorful cake that is perfect for any special occasion. Whether you are a seasoned baker or a beginner, this article will provide you with the guidance and tips you need to create a delicious cassata ricotta ricotta cake that will be the star of your next gathering.
Check out the recipes below so you can choose the best recipe for yourself!
CASSATA CAKE RICOTTA CHEESE FILLING
This rich and creamy ricotta cheese filling is flavored with cinnamon and candied lemon peel and is a must-have when making classic Italian dessert, Cassata cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 6
Steps:
- Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.2 g, Cholesterol 38.6 mg, Fat 11.3 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 7.1 g, Sodium 72.2 mg, Sugar 30.6 g
CASSATA RICOTTA (RICOTTA CAKE)
Steps:
- Place the ricotta and sugar in a food processor fitted with a metal blade and pulse several times to combine. Add the chocolate and the candied fruit and pulse until the fruit is finely chopped and the chocolate distributed throughout the ricotta. Set aside. Remove the pound cake from the foil pan and reserve the pan. Slice the pound cake horizontally into 3 layers. Line the foil pan with plastic wrap, covering well and allowing several inches of wrap to hang over the outside. Return the bottom layer to the foil pan, cut side up, and brush with the cherry liqueur. Spread 1/2 of the ricotta mixture over the cake. Brush both sides of the middle cake layer with the liqueur and place in the pan over the ricotta filling. Spread with the remaining ricotta filling. Brush the cut side of the remaining cake layer with the liqueur and place, cut-side down, over the ricotta. Press down lightly, cover tightly with plastic wrap and refrigerate until ready to serve. (Cake may be made 1 day before serving.) When ready to serve, remove plastic wrap and unmold cake onto a rectangular platter. Dust with the powdered sugar and slice into thin pieces.
Tips:
- Prepare the ricotta filling a day ahead. This will allow the flavors to meld and the filling to firm up.
- Use a springform pan. This will make it easy to remove the cake from the pan.
- Don't overfill the pan. The cake will rise as it bakes, so leave about 1 inch of space at the top of the pan.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking will dry out the cake.
- Let the cake cool completely before assembling. This will help prevent the filling from melting.
- To make the glaze, simply whisk together powdered sugar and milk until smooth. You can add a little bit of food coloring if you want a colored glaze.
- Pour the glaze over the cooled cake and let it set before slicing and serving.
Conclusion:
Cassata ricotta ricotta cake is a delicious and impressive dessert that can be enjoyed by people of all ages. It is perfect for special occasions, but it is also simple enough to make for a weeknight treat. With its light and airy sponge cake, creamy ricotta filling, and rich chocolate glaze, cassata ricotta ricotta cake is sure to be a hit with everyone who tries it.
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