Best 5 Easy Sicilian Cream Cake Recipes
Sicilian cream cake, also known as Torta Setteveli or "Seven Veils Cake", is a decadent and visually stunning Italian dessert that embodies the essence of Sicilian culinary artistry. This multi-layered cake features alternating layers of moist sponge cake and velvety smooth custard, creating a symphony of textures and flavors. The cake is traditionally served chilled, allowing the custard layers to firm up and providing a refreshing contrast to the soft sponge cake. Our collection of Sicilian cream cake recipes offers a delightful journey through variations of this classic dessert, each with its own unique twist. From the classic recipe that stays true to tradition to modern interpretations that incorporate seasonal ingredients and creative flavor combinations, these recipes cater to every palate and occasion.
**Recipes Included:**
1. **Classic Sicilian Cream Cake:** This recipe takes you back to the roots of this timeless dessert. Learn how to make the traditional sponge cake layers and the rich custard filling, which are then assembled into a towering cake that exudes elegance and simplicity.
2. **Hazelnut Sicilian Cream Cake:** This variation adds a delightful nutty flavor to the cake. Hazelnut flour is incorporated into the sponge cake batter, while hazelnut liqueur enhances the custard, creating a harmonious blend of flavors that will tantalize your taste buds.
3. **Chocolate Sicilian Cream Cake:** Chocolate lovers rejoice! This recipe incorporates cocoa powder into the sponge cake and adds a layer of rich chocolate custard, resulting in a decadent treat that is sure to satisfy your chocolate cravings.
4. **Lemon Sicilian Cream Cake:** This refreshing variation uses lemon zest and juice to brighten up the classic recipe. The lemon custard layer adds a tangy twist that perfectly complements the sweetness of the sponge cake, creating a delightful balance of flavors.
5. **Pistachio Sicilian Cream Cake:** Experience the vibrant flavors of Sicily with this pistachio-infused version. Pistachio flour adds a delicate green hue to the sponge cake, while pistachio paste enriches the custard, resulting in a cake that is both visually appealing and bursting with nutty goodness.
6. **Raspberry Sicilian Cream Cake:** This recipe combines the classic flavors of the Sicilian cream cake with the vibrant tartness of raspberries. Fresh raspberries are folded into the custard, creating a delightful burst of flavor in every bite.
7. **Gluten-Free Sicilian Cream Cake:** For those with gluten sensitivities, this recipe offers a delicious alternative. Gluten-free flour is used in the sponge cake, ensuring that everyone can enjoy the goodness of this Sicilian delicacy.
ITALIAN LOVE CAKE
Steps:
- Preheat your oven to 350*F and spray a 9x13 baking pan with nonstick spray.
- In a large bowl, with a hand mixer, mix together your cake mix according to the directions on the box. Set aside.
- In another bowl, using the hand mixer, beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.
- Pour the cake batter into the prepared baking dish. Spread to fill the pan evenly. Once the cake batter is in place, carefully pour the cheese mixture evenly over the top of the cake batter. Spread to cover the cake batter as best as you can.
- Bake the cake at 350F for 1 hour. Remove from the oven and allow to cool completely before frosting.
- Once the cake is cool, stir the pudding mix and milk together with a whisk until combined. Carefully, fold the Cool Whip into the pudding until combined.
- Spread the pudding mixture over the top of the cooled cake.
- Cover the cake and refrigerate at least 6 hours before serving. I let it refrigerate overnight, it tastes even better the next day.
Nutrition Facts : Calories 359 kcal, Carbohydrate 46 g, Protein 12 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 91 mg, Sodium 466 mg, Fiber 1 g, Sugar 31 g, ServingSize 1 serving
SICILIAN LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 2h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven according to the cake mix directions. Coat a 9-by-13-inch pan with canola oil. Prepare the cake batter according to the cake mix directions, pour into the prepared pan and set aside.
- To make the filling: Combine the ricotta, mascarpone, eggs, sugar and salt in the bowl of a stand mixer and whisk until smooth. Gently pour the filling onto the cake pan of chocolate batter so the top is completely white. Bake until a skewer inserted in the center comes out clean and the chocolate layer has risen to the top, about 40 minutes. Let the cake cool completely.
- To make the frosting: Just before serving, blend together the mascarpone, milk, chocolate pudding mix and sugar in the bowl of a stand mixer until smooth. Using an offset spatula, spread the frosting evenly over the cake and serve.
SICILIAN CAKE
Steps:
- In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.
SICILIAN CREAM CAKE (CASSATA ALLA SICILIANA)
This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.
Provided by Dee514
Categories Dessert
Time 15m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
- Add chocolate and fruit; mix well.
- Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
- Turn ricotta mixture into lined mold.
- Cover the top with remaining cake slices.
- Refrigerate overnight, or place in freezer for several hours.
- To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
- Sprinkle (lightly sift) confectioner's sugar over cake.
- If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
- Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Nutrition Facts : Calories 621.4, Fat 21.8, SaturatedFat 13.2, Cholesterol 154.9, Sodium 313.1, Carbohydrate 86.4, Fiber 0.5, Sugar 63.5, Protein 21.2
EASY SICILIAN CREAM CAKE
Easy peasy. Not your typical Sicilian Cream Cake.
Provided by Lori Loucas
Categories Cakes
Time 20m
Number Of Ingredients 10
Steps:
- 1. Cut the pound cake into 3 horizontal layers. (This is easier if you turn the cake on it's side).
- 2. Combine the ricotta, sugar and creme de cacao in a mixing bowl. Beat with an electric mixer until smooth. Fold in the chocolate chips and candied fruit.
- 3. Place the bottom cake layer on a serving dish. Spread half the ricotta mixture evenly over the layer. Place the second cake layer on top, and spread the remaining ricotta mixture evenly over the top. Place the third cake layer on top.
- 4. Combine the chocolate frosting with the creme de cacao. Spread on the cake. Sprinkle the decorations over the top.
- 5. Chill for 30 minutes before serving.
Tips:
- Mise en place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't forget anything.
- Use high-quality ingredients: The better the ingredients you use, the better your cake will taste. Look for fresh, organic ingredients whenever possible.
- Don't overmix the batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the cake in a preheated oven: This will help to ensure that the cake bakes evenly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Be patient: Baking is a science, and it takes time to master. Don't get discouraged if your first few cakes don't turn out perfectly. Just keep practicing and you'll eventually get the hang of it.
Conclusion:
Sicilian cream cake is a delicious and elegant dessert that is perfect for any occasion. With its rich, creamy filling and delicate sponge cake, this cake is sure to impress your guests. So next time you're looking for a special dessert to make, give Sicilian cream cake a try. You won't be disappointed!
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