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| Cassata alla Siciliana (Sicilian Cream Tart) |
"A stunning sponge layer cake filled with a pleasing ricotta cheese filling."
Ingredients :
- 6 eggs
- half cup white sugar
- 1 half of tablespoons lemon juice
- 1 half of tablespoons orange zest
- 2 tablespoons sherry
- 1 cup cake flour
- half of teaspoon salt
- 1 half pounds ricotta cheese
- 6 tablespoons rum
- half cup confectioners' sugar
- 2 (1 ounce) squares sweet chocolate, grated
- 1/four cup candied cherries, chopped
- 1/2 teaspoon ground cinnamon
- half of cup chopped toasted almonds
- 1/4 cup butter
- 2 1/2 cups confectioners' sugar
- 2 egg whites
- 1 teaspoon almond extract
- 1/four cup rum
- 1/four cup confectioners' sugar for dusting
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred seventy five stages C).
- To Make Pan di Spagna (Sponge Cake): Have the following substances at room temperature for as a minimum one hour earlier than baking; 6 eggs, lemon juice, orange zest, and sherry.
- Separate 6 eggs and set the egg whites aside. Beat egg yolks till thick and lemon coloured. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
- Sift flour 3 instances and fold into eggs yolks lightly however very well. Beat egg whites till foamy, add salt, and beat until stiff however not dry. Fold into yolks. Pour batter into one ungreased nine inch spring form pan.
- Bake at 350 tiers F (one hundred seventy five levels C) for fifty to 60 minutes. Test by using urgent gently with finger tip, if cake springs back straight away it is executed. Leave cake in pan to chill, and invert on a twine rack.
- Once cake is absolutely cool slice into 3 layers and sprinkle layers with rum.
- To Make Filling: Crush ricotta very finely with fingers or a potato masher, add half cup confectioner's sugar and beat for about 3 minutes till creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
- Spread ricotta filling over sponge cake layers, the use of half-inch of filling on each layer. Leave the top and facets of cake simple.
- To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites till stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
- Cover sides and pinnacle cake frivolously with frosting. Store in fridge until equipped to serve. Serves 10.
Notes :
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