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.
TRADITIONAL CASSATA SICILIANA
Steps:
- Take a small saucepan and place the water and sugar inside. Stir over low heat until the sugar begins to spin.
- Add the almond flour and the dye to the two main ingredients. Mix well, until you reach a certain homogeneity, then pour the result on a marble surface previously cleaned and moistened with plain water.
- Let cool and then work with your hands until you get a soft and smooth dough.
- The last step involves flattening the royal pasta with a rolling pin to a thickness of about 8 mm.
- This sheet of pasta reale should be done in pieces: many small rectangles as long as the edge of the mold.
- Drain the ricotta to remove most of the whey. If necessary, help yourself with something heavy to put on top and especially do this the night before, so you can leave the ricotta to drain overnight and find it thicker in the morning.
- When the ricotta is quite dry, add the sugar and vanilla bean seeds. Mix well and let it rest for about an hour in the fridge
- After the hour has passed, take the sieve and use it to process the ricotta cream. Finally complete by adding the zuccata and chocolate.
- Take the sponge cake and divide it into 3 disks. One will go on the bottom of the pan, which should be round with flared edges.
- At this point dissolve the sugar in the water, flavour the mixture with rum and wet the sponge cake with this syrup. Be careful not to "drown" the sponge cake. Take the second disk and cut it into rectangles of the same size as those prepared with the royal pastry.
- Place them on the edge of the pan, one on each side. The rectangles, which will form the edges of the cassata, must be one of sponge cake and one of Pasta Reale, alternating. In this way you will begin to get a chromatic variation.
- Now it's time to pour the ricotta cream into the mould. Do not crush it too much and cover it with the remaining circle of sponge cake. The cassata has taken shape. Let it rest for about an hour.
- Turn it upside down on a round cake mitt and devote yourself to the icing. Weigh 150 grams of icing sugar and melt them over low heat in a small ladle of water until the sugar becomes stringy and transparent. The glaze is ready to go!
- Pour it still hot over the cassata and spread the edges well, then pour the still-hot glaze over the cassata and pay special attention to the edges. Help yourself with a spatula so as not to miss any piece.
- Let cool and then decorate with candied fruit, following your creativity.
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.
CASSATA CAKE
Provided by Warren Brown
Categories Cake Berry Cheese Dairy Fruit Dessert Bake Fourth of July Vegetarian Ricotta Strawberry Birthday Party Advance Prep Required Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield One 9-inch layer cake
Number Of Ingredients 21
Steps:
- 1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
- 2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
- 3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.
- 4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
- 5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.
- 6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.
- 7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.
- 8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.
- 9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.
- 10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
- 11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
- 12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
- 13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.
- 14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.
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 "rolled cassata food"
ROLLED CASSATA | JAMIE OLIVER RECIPES
From jamieoliver.com
Servings 16Total Time 1 hr 30 minsCategory DessertsCalories 189 per serving
- Preheat the oven to 180°C/350ºF/gas 4. For the sponge, whisk the eggs and sugar with an electric mixer, or by hand, until pale, fluffy and at least doubled in size. Sift in the flour, add the vanilla paste, then slowly fold through. Grease a baking tray (26cm x 36cm) with butter, then line it with greaseproof paper and grease that, too. Spoon the batter into the tray and bake for 12 to 15 minutes, or until cooked through. Meanwhile, blitz the pistachios in a food processor until fine. Break in the marzipan and blitz until it forms a dough, adding a splash of water to combine, if needed.
- Take the sponge out of the oven and confidently flip it out on to a clean tea towel. Peel off the greaseproof, place it back on top, then roll up while the sponge is still warm and flexible. Leave to cool for around 20 minutes.
- For the filling, whiz the ricotta with the sugar in a food processor until smooth. Toast the hazelnuts in a frying pan until golden, then finely chop with the glacé fruit, pistachios and chocolate. Mix into the ricotta.
- Roll out most of the marzipan on a large sheet of greaseproof paper to 26cm x 46cm, and 2mm thick. Spread over the jam, unroll the sponge on top, drizzle over the Vin Santo and spread over the ricotta. Line up the cherries along the side nearest you, then, using the paper to help you, roll it up, pressing lightly to seal. Trim the ends, then roll out the remaining marzipan and stamp out shapes to decorate the top. Serve it after 30 minutes’ chilling in the fridge, or freeze for another day. If frozen, defrost in the fridge for 3 hours before serving. Dust with icing sugar to finish.
CASSATA RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category SnackTotal Time 2 hrs 30 minsEstimated Reading Time 4 mins
CASSATA: HOW TO MAKE THIS FAVOURITE ICE CREAM …
From food.ndtv.com
CASSATA MILK CAKE ROLL SWEET RECIPE | HALWAI STYLE …
From youtube.com
CASSATA RICOTTA (SPONGE CAKE WITH RICOTTA) - A FAMILY …
From afamilyfeast.com
MAKING CASSATA ALLA SICILIANA, IN SICILY - DAVID LEBOVITZ
From davidlebovitz.com
CASSATA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
5/5 (1)Estimated Reading Time 2 minsCategory Cakes And Desserts
- For the filling, mix the ricotta with 1 1/2 cups sugar, the seeds from half a vanilla bean pod, and a few drops of orange blossom water until creamy. Incorporate the chopped chocolate, 1/3 cup coarsely chopped pistachios, and the assorted candied fruit cubes.
- Line a cake pan with plastic wrap. Use a rolling pin, roll out the marzipan between two sheets of parchment paper dusted with powdered sugar until it is around 1/8" thick. Cut out strips as long as the cake pan is high. Use these strips to line the inside of the cake pan (you’ll have some scraps left over).
- Bring 1/3 cup water to a boil with 1/4 cup sugar and, if desired, a lemon peel or a piece of a vanilla bean pod and 2 Tbsp. lemon liqueur. Let cool, then lightly brush the sponge cake with this mixture. Pour the filling into the cake pan, cover with other sponge cake slices. Press down gently, and brush with the liqueur mixture. Fold the plastic wrap over the cassata and chill in the fridge for 4-8 hours.
ROLLED CASSATA | JAMIE OLIVER RECIPES | RECIPE | JAMIE OLIVER RECIPES ...
From pinterest.ca
CASSATA | CBC LIFE
From cbc.ca
ALESSANDRAS FOOD IS LOVE - YOUTUBE
From youtube.com
JAMIE COOKS ITALY RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
SICILIAN CASSATA: HERE'S THE RECIPE - GAMBERO ROSSO INTERNATIONAL
From gamberorossointernational.com
BEST CASSATA SICILIANA RECIPE - HOW TO MAKE CASSATA SICILIANA
From food52.com
BEST CASSATA RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
RACHEL RODDY'S CHRISTMAS RECIPE FOR SICILIAN CASSATA CAKE
From theguardian.com
CASSATA SICILIANA CAKES - SPRINKLE BAKES
From sprinklebakes.com
CASSATA AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.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