CASSATA
Steps:
- Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
- To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time.
- Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.
- To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.
- To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.
- To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
- Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.
SICILIAN CASSATA: RICOTTA CAKE
Provided by Food Network
Categories dessert
Time 39m
Yield 10 servings as dessert
Number Of Ingredients 8
Steps:
- Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
- Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
- Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
- Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
- The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
CASSATA CAKE
Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
- Sift the flour, baking powder, and salt together.
- Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
- Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
- Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
- To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
- To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
- To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
Nutrition Facts : Calories 601 calories, Carbohydrate 84.1 g, Cholesterol 133.4 mg, Fat 23.6 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 14 g, Sodium 174.2 mg, Sugar 63.6 g
CASSATA-STYLE CHEESECAKE
A different version of the cassata a traditional Italian dessert made from ricotta, glacé fruit, nuts and chocolate. This delectable cheesecake is sinfully rich.
Provided by Elly in Canada
Categories Cheesecake
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil.
- For crust:.
- Place 3/4 cup flour and 1/4 cup sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.)
- Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F
- For filling:.
- Finely grate peel from orange. Cut cream cheese into chunks.
- Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl.
- Add 1 cup sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed.
- Scrape filling into a large bowl. Stir in chocolate, candied fruit mix and pistachios.
- Pour filling over warm base.
- Lay a piece of foil loosely overtop. Don't seal.
- Bake in centre of 300F oven until centre is slightly jiggly, 2 hours.
- Remove to a rack. Run a knife around outside edge of cake, but don't remove from pan. Cool in pan, then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months.
- If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish!
- Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.
Nutrition Facts : Calories 458.3, Fat 27.3, SaturatedFat 15.2, Cholesterol 129.7, Sodium 174.3, Carbohydrate 43.3, Fiber 1.4, Sugar 30.5, Protein 12
EASY NO- BAKE CASSATA CAKE
This is a recipe I adapted from an old Glamour cookbook I got back in high school. It has become a tradition at every holiday or family get together. The best part is everyone thinks it is very difficult to make but we won't let them in on this little secret... you don't even have to turn on the oven. Here it is just in time for Easter... Oh, and it is great for your diabetic friends and family members...very low in sugar, especially if you use the sugar -free cakes and substitutes. Feel free to embellish this with whatever mix-ins or flavorings that you like. My family's favorite is the mini chip version but you can add maraschino cherries, strawberries, other chips, nuts, make it vanilla, or almond, or mint. Use your imaginations and let me know what you come up with!
Provided by Jo Coburn
Categories Dessert
Time 20m
Yield 2 cakes
Number Of Ingredients 5
Steps:
- Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
- Set aside.
- In a large mixing bowl, blend the ricotta half the chips and the sugar together.
- On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
- Alternate cake and cream until you have joined three layers.
- I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
- Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
- Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
- The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.
Nutrition Facts : Calories 3763.3, Fat 207.4, SaturatedFat 128.8, Cholesterol 768.2, Sodium 3405.7, Carbohydrate 420, Fiber 1.2, Sugar 232.9, Protein 71.7
CASSATA SICILIANA
A delicious cake from in and around the convents of Sicily
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
- Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
- Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
- Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
- Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
- Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
- On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.
Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium
More about "cassata style cheesecake food"
CREAMY CASSATA CHEESECAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 25 minsCategory Peanut Butter RecipesCalories 562 per serving
- Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 20cm loose-bottomed, springform cake tin. Crush the biscuits in a food processor (or put in a plastic bag and bash with a rolling pin), then mix with the melted butter. Spoon into the tin, then press down in an even layer using the back of a metal spoon. Bake for 5 minutes, then remove from the oven to cool completely.
- Using a free-standing or hand mixer, beat the ricotta, mascarpone, egg yolks, vanilla seeds, sugar and honey for 2 minutes until smooth and fluffy. Soak the gelatine sheets in a small bowl of cold water for 5 minutes.
- Meanwhile, heat the rum in a small pan until almost boiling, then remove from the heat. Squeeze any excess water from the gelatine, add to the warm rum, stirring until dissolved, then strain through a sieve into the cheesecake mixture. Mix well.
- In a separate bowl, beat the cream to soft peaks, then fold through the cheesecake mix. Leave to stand in a cool place for 25 minutes. Fold through most of the fruit, peel, cherries, angelica and pistachios, then spoon into the cake tin. Smooth the top, then scatter over the remaining fruit and nuts.
CLASSIC CASSATA - UPGRADED WITH A CHEESECAKE LAYER! - MY …
From myfoodstory.com
5/5 (1)Calories 447 per servingCategory Desserts
- Preheat the oven to 180C. Grease and line an 8 x 4 inch loaf tin with oil and parchment paper. Make sure to leave the parchment hanging over the long sides of the tin.
- Add water and sugar to a heavy bottomed saucepan. Heat over medium flame until the sugar dissolves, for 2 minutes. Once dissolved, turn off the heat and add the lemon juice. Mix well. Keep aside.
- In a bowl, beat together cream cheese and sugar. Beat for 2-3 minutes and ensure that there are no lumps.
- Dry roast nuts over medium heat in a saucepan for 2-3 minutes while continuously stirring. Be cautious as it tends to brown quickly. Once roasted, remove from heat and keep aside.
CASSATA-STYLE CHEESECAKE - CHATELAINE
From chatelaine.com
3.7/5 (15)Estimated Reading Time 2 minsServings 10Calories 483 per serving
EASTER MINI CASSATA CHEESECAKES - WHAT'S COOKIN' …
From whatscookinitalianstylecuisine.com
RICOTTA CASSATA DESSERT RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CASSATA CHEESECAKE SOUTH BEACH DIET FRIENDLY - BLOGGER
From onceuponafeast.blogspot.com
ITALIAN EASTER CASSATA | WHAT'S COOKIN' ITALIAN STYLE CUISINE
From whatscookinitalianstylecuisine.com
ITALIAN RICOTTA CASSATA CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CASSATA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
170 CASSATA CAKE IDEAS | DESSERTS, CAKE, CUPCAKE CAKES
From pinterest.com
CASSATA | TRADITIONAL CAKE FROM SICILY, ITALY - TASTEATLAS
From tasteatlas.com
SICILIAN CASSATA - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
BEST CASSATA RUSTICA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
ORIGINAL SICILIAN CASSATA CAKE – “QUAS AT” - SOLO-DOLCE
From solo-dolce.com
CASSATA CHEESECAKE - FOOD24
From food24.com
ITALIAN CHEESE CAKE CASSATA CHEESECAKE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
15 OUTSTANDING CASSATA CAKE RECIPES - THE RUSTY SPOON
From therustyspoon.com
THE MARVELOUS SICILIAN CASSATA FROM PALERMO
From aglaiakremezi.com
TRE STELLE® SICILIAN CASSATA CAKE
From trestelle.ca
CASSATA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
PETIT SWEETS CASSATA STYLE CHEESECAKE|JAPANESE SNACKS AND …
From jpn-snacks.com
CASSATA CAKE AN ITALIAN EASTER TRADITION! - ITALIAN FOOD
From cfood.org
CASSATA (SICILIAN CHEESECAKE) - RECIPES COOK CHEF
From recipescookchef.blogspot.com
390 LATEST CHEESECAKES/CASSATA IDEAS IN 2022 | DESSERTS, …
From pinterest.ca
CHEESECAKE RECIPES - CHATELAINE
From chatelaine.com
CASSATA-STYLE CHEESECAKE RECIPE - FOOD.COM
From hartstr.japhar.com
SICILIAN CASSATA CAKE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BEST CASSATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
CASSATA CAKE RICOTTA - GALBANI CHEESE
From galbanicheese.com
CASSATA CAKE RECIPE FOOD NETWORK: TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
ITALIAN EASTER CASSATA | RECIPE | ITALIAN EASTER RECIPES, EASTER ...
From pinterest.com
CASSATA - TRADITIONAL RECIPE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
CASSATA SICILIANA - SICILIAN CHEESECAKE – THE ITALIAN CHEF
From the-italian-chef.myshopify.com
CASSATA CHEESECAKE - FROM RICH TO RICH IN FLAVOR - BLOGGER
From onceuponafeast.blogspot.com
6903 CASSATA CHEESECAKE RECIPES - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love