Cassata Cake Good Recipes

Saturday, June 15, 2013

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Cassata Cake

"Cassata cake is sort of a cannoli but extra gooey. You need 2 - nine inch sponge cake layers for this recipe. The instructions are given for to lead them to, or you may use your very own recipe."

Ingredients :

1 half of cups cake flour
half of teaspoon baking powder
1/4 teaspoon salt
five eggs
half of cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
half of teaspoon cream of tartar
2 kilos whole milk ricotta cheese
2 1/4 cups confectioners' sugar
1/2 teaspoon floor cinnamon
1 half of teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
half cup candied lemon peel
1/three cup white sugar
1/4 cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
1/three cup heavy whipping cream
3 tablespoons unsalted butter, cubed

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat the oven to 325 levels F (a hundred sixty five stages C). Grease and line with parchment paper 2 nine inch round layer pans.
Sift the flour, baking powder, and salt collectively.
Separate the eggs and set the egg whites apart. Beat the egg yolks together on medium-high velocity till very thick, approximately four minutes. Gradually upload the bloodless water. Add 1- 1/four cups of the white sugar, slowly, and beat well for approximately 3 greater minutes. Add 1 teaspoon of the vanilla. Sift the flour combination over the egg yolk mixture and fold in.
Beat the egg whites and cream of tartar together till stiff peaks shape. Fold this into the yolk combination. Divide batter between the pans.
Bake at 325 levels F (one hundred sixty five degrees C) for 25 minutes. Cool on rack for 10 minutes after which invert and cool completely.
Cut every cake layer in half. Place one of the four halves on a cake board or plate and sprinkle with a touch of the Rum Syrup. Spread approximately 1-half of cups of the Filling over this layer. Add a second layer of cake and repeat this method. 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 nicely and upload the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 oz of the chocolate in the usage of the coarse facet of a grater. Stir inside the candied lemon peel and blend. Chill till prepared to apply.
To Make The Rum Syrup: Place 1/three cup of the sugar and the water in a small saucepan. Bring to a boil over medium warmth, stirring to dissolve sugar. Boil 1 minute after which do away with from heat and add the rum. Cool to room temperature.
To Make The Chocolate Glaze: Melt 6 oz. Of the chocolate and the cream in the microwave, whisk clean. Add the butter and whisk until dissolved. Cool combination till spreadable. Spread over the pinnacle of the cake.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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