Best 2 Cassata Ricotta Ricotta Cake Recipes
**Cassata Ricotta: A Sicilian Delight**
Cassata Ricotta is a traditional Sicilian cake that is a true celebration of flavors and textures. This delectable cake is characterized by its layers of moist sponge cake, creamy ricotta filling, and colorful marzipan frosting. The ricotta filling is made with a combination of ricotta cheese, sugar, and various flavorings such as vanilla, cinnamon, and citrus zest. The cake is often decorated with candied fruit, nuts, and a dusting of powdered sugar. In this article, we will explore two delightful recipes for Cassata Ricotta, one that features a classic sponge cake base and the other showcasing a gluten-free version. Both recipes offer step-by-step instructions and helpful tips to guide you in creating this Sicilian masterpiece. Whether you are a seasoned baker or just starting your culinary journey, these recipes will empower you to impress your family and friends with a taste of Sicilian tradition.
CASSATA CAKE RICOTTA CHEESE FILLING
This rich and creamy ricotta cheese filling is flavored with cinnamon and candied lemon peel and is a must-have when making classic Italian dessert, Cassata cake.
Provided by Kevin Ryan
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 6
Steps:
- Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
Nutrition Facts : Calories 271 calories, Carbohydrate 35.2 g, Cholesterol 38.6 mg, Fat 11.3 g, Fiber 1.1 g, Protein 8.9 g, SaturatedFat 7.1 g, Sodium 72.2 mg, Sugar 30.6 g
CASSATA RICOTTA (RICOTTA CAKE)
Steps:
- Place the ricotta and sugar in a food processor fitted with a metal blade and pulse several times to combine. Add the chocolate and the candied fruit and pulse until the fruit is finely chopped and the chocolate distributed throughout the ricotta. Set aside. Remove the pound cake from the foil pan and reserve the pan. Slice the pound cake horizontally into 3 layers. Line the foil pan with plastic wrap, covering well and allowing several inches of wrap to hang over the outside. Return the bottom layer to the foil pan, cut side up, and brush with the cherry liqueur. Spread 1/2 of the ricotta mixture over the cake. Brush both sides of the middle cake layer with the liqueur and place in the pan over the ricotta filling. Spread with the remaining ricotta filling. Brush the cut side of the remaining cake layer with the liqueur and place, cut-side down, over the ricotta. Press down lightly, cover tightly with plastic wrap and refrigerate until ready to serve. (Cake may be made 1 day before serving.) When ready to serve, remove plastic wrap and unmold cake onto a rectangular platter. Dust with the powdered sugar and slice into thin pieces.
Tips:
- To make sure your cassata is creamy and smooth, use whole milk ricotta cheese. If you can't find whole milk ricotta, you can use part-skim ricotta, but the texture will be slightly less creamy.
- If you don't have a springform pan, you can use a 9-inch round cake pan. Just be sure to line the pan with parchment paper so that the cake doesn't stick.
- To make sure your cassata is moist, brush it with simple syrup before adding the frosting.
- For a more intense flavor, you can use a combination of dark chocolate and milk chocolate chips in the frosting.
- If you're short on time, you can use store-bought cannoli shells instead of making your own.
Conclusion:
Cassata is a delicious and impressive dessert that is perfect for any special occasion. With its creamy ricotta filling, rich chocolate frosting, and colorful candied fruit, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give cassata a try. You won't be disappointed.
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