CASSATA
This is basically layers of sponge cake soaked with liquor and simple syrup with a sweet ricotta filling (sometimes with chopped chocolate or candied fruit or candied rind mixed in) sandwiched between them. It's formed upside down in a plastic-lined cake or pie plate and then flipped out and ringed with a marzipan strip. Some recipes have you ring it before completing the assembling. The traditional garnish is candied whole fruits or fruit-shaped marzipan.
Provided by Food Network
Categories dessert
Time 1h22m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix well, then gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into a greased 9-inch cake pan with parchment paper lining the bottom. Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it. Turn it out onto a cutting board and carefully slice it in half horizontally.
- To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth. Fold in candied fruit, if you are using it. Chill until ready to use.
- To make the syrup: In a small saucepan boil the water and sugar together. Let cool then add the orange liqueur.
- To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge. Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together. Trim 1 layer of cake to fit into the bottom of the pie pan and place it in. Brush it with half the syrup. Spread the cake layer with ricotta filling. Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling. Press down lightly to secure it. Cover it with plastic wrap and chill at least 2 hours or overnight.
- To serve, uncover the cassata and flip it onto a serving platter. Peel the plastic wrap off the top and dust it heavily with powdered sugar. Decorate with whole candied fruit or fruit shaped marzipan. Serve in wedges.
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Rejuan Ahmad
[email protected]I'm not a big fan of ricotta cheese, but I loved this cassata. The flavors all go together perfectly.
UniverseEditz
[email protected]This cassata is so beautiful and elegant. It's the perfect dessert for a special occasion.
MD Repon Hasan
[email protected]I love the creamy filling in this cassata. It's so smooth and delicious.
5 Star Musik
[email protected]This is the best cassata recipe I've ever tried. It's so easy to make and it always turns out perfect.
Hashini Imesha
[email protected]I made this cassata for a potluck and it was a huge hit. Everyone loved it!
Mike Ringtho
[email protected]This cassata is the perfect way to end a meal. It's light and refreshing, but still satisfying.
Rod Barrett
[email protected]I love that this recipe uses fresh fruit. It makes the cassata so much more flavorful.
Md,amir Bapare
[email protected]I'm gluten-free, so I made this cassata with gluten-free flour. It turned out just as good as the regular version.
denky info tv
[email protected]This cassata is a showstopper! It's so beautiful and elegant, it's perfect for a special occasion.
Toufiq Hasan
[email protected]I love the combination of flavors in this cassata. The cake is sweet and nutty, the filling is creamy and tangy, and the fruit adds a pop of freshness.
Evan Klosterman
[email protected]This recipe is a little tricky, but it's worth the effort. The cassata is so beautiful and delicious, it's sure to impress your guests.
lovelyluvss
[email protected]I'm not sure what I did wrong, but my cassata turned out dry and crumbly. I'm still going to give it another try though, because I'm sure it's a great recipe.
Evodius Sebastian
[email protected]This is the perfect summer dessert. It's light and refreshing, and the fruit filling adds a pop of flavor.
Firoj Firoj
[email protected]I made this cassata for my Italian grandmother and she said it was the best she's ever had. That's high praise!
Nyoh Martina
[email protected]I'm not a big fan of ricotta cheese, but I loved this cassata. The flavors all go together perfectly.
Ndase Beniscoba
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a beautiful and delicious cake that's perfect for a special occasion.
Niqo Weston
[email protected]I made this cassata for a party and it was a huge hit! Everyone loved it. I especially liked the crunchy nuts in the filling.
DO GOOD HAVE GOOD
[email protected]This is the best cassata recipe I've tried! The cake was moist and flavorful, and the filling was creamy and delicious. I will definitely be making this again.