Italian Cassata Best Dishes

Sunday, June 23, 2013

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Italian Cassata

"We were served Cassata in Italy on a number of events. It became usually splendid. A stunning presentation."

Ingredients :

1 (18.25 ounce) bundle pound cake blend
6 tablespoons orange liqueur
1 pint part-skim ricotta cheese
2 tablespoons heavy whipping cream
1/4 cup white sugar
three tablespoons chopped semisweet chocolate
3 tablespoons candied blended fruit
four (1 ounce) squares unsweetened chocolate
1/four cup butter
three cups confectioners' sugar
half cup warm, robust brewed coffee
1 half of teaspoons vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Prepare the cake mix in step with package commands. Bake in a 9x5 inch loaf pan. Cool completely.
With a sharp, serrated knife, reduce a skinny slice from each ends of cooled cake. Cut cake horizontally into four even layers. Brush every layer with 1 tablespoon orange liqueur.
In medium bowl, beat ricotta cheese with electric mixer till smooth. Beat in cream, sugar, closing liqueur. With rubber scraper, fold in chocolate pieces and candied culmination.
Place backside layer of cake on flat plate and spread with one-third of ricotta blend. Place second layer of cake calmly on pinnacle of first layer and unfold with one-third filling. Repeat with 1/3 layer of cake and filling. Top with remaining cake layer.
Gently press loaf into form. Refrigerate at the least 2 hours or till ricotta is organization.
To make the frosting: Melt chocolate and butter in top of double boiler, over warm, no longer boiling, water. Remove from water. Add confectioners sugar, hot espresso, and vanilla. Beat until easy. If too tender to unfold, refrigerate until of spreading consistency - approximately half-hour. Spread frosting over aspect and pinnacle of cake. Refrigerate until serving time.
To serve, enhance pinnacle with candied culmination, if preferred. Or use a pastry tube to beautify the cake with plants and vines. Makes 10 servings.

Notes :

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