Rum Ricotta Cake Food

SICILIAN CASSATA: RICOTTA CAKE

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.

RUM RICOTTA CAKE

Steps:

• Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.

APPLE-RUM RICOTTA CREAM DESSERT

Steps:

• Slice apple and set aside in bowl.
• beat on med-high, ricotta cheese, heavy cream, Splenda and extract till very well combined.
• Pour over apple and enjoy!
• Makes 1 or 2 servings.

CASSATA CAKE

Steps:

• Line a fine-mesh strainer with a double layer of wet cheesecloth. Put the ricotta in a strainer and set it over a bowl. Fold the cheesecloth over the top of the ricotta. Refrigerate for at least 4 hours, up to overnight. Discard the whey which collects in the bowl.
• In a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. Transfer to a bowl, cover with plastic wrap and chill until needed.
• Preheat the oven to 325°F Grease and flour two 9" cake pans.
• Sift together the flour, baking powder and salt; set aside.
• Separate the eggs and set the whites aside. In the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. Gradually add the cold water, then the sugar. Beat well until sugar is dissolved. Add vanilla extract, then slowly add the sifted flour.
• Beat the egg whites with the cream of tartar until stiff peaks form. Fold the whites into the batter carefully. Divide batter evenly between the prepared cake pans.
• Bake in preheated oven 25 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
• Place the remaining sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer until sugar is completely dissolved. Cool to room temperature, then stir in the rum.
• Split the cake layers horizontally, to make 4 thin layers. Place one layer on a cake board or plate and drizzle or brush with rum syrup. Top with 1 to 1 1/2 cups of the filling. Place another cake layer on top, and repeat until all four layers have been placed.
• In a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. Microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. If it boils, throw it out and start over.
• Whip cream with confectioners' sugar until soft peaks form. Add melted gelatin and whip until stiff peaks form.
• Spread frosting over top and sides of cake. Press sliced almonds all around the sides of the cake.

RUM AND RICOTTA TIRAMISU

Steps:

• Beat the cheeses, rum and sugar with electric beaters until light and creamy and set aside.
• Pour the coffee into a large shallow dish.
• Quickly dip 1 side of half the ladyfingers into the coffee and lay closely together with the dipped side down over the base of a large flat-based serving dish or large cafe au lait cups.
• Spread half of the cheese mixture evenly over the ladyfingers.
• Dust with half the cocoa then repeat layers with coffee-dipped biscuits and cheese.
• Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
• Dust with remaining cocoa just before serving.

RUM RICOTTA CAKE

Steps:

• Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
• In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
• Chill in refrigerator for about 30 minutes.
• In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
• Chill for 1 hour before serving. Garnish with peach slices.