Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.
Ingredients
- ½ cups cake flour: 1 piece
- baking powder: 0.5 tsp
- salt: 0.25 tsp
- eggs: 5 piece
- water: 0.5 cup (cold)
- ¼ cups white sugar: 1 piece
- vanilla extract: 1 tsp
- cream of tartar: 0.5 tsp
- whole milk ricotta cheese: 2 pound
- ¼ cups confectioners' sugar: 2 piece
- ground cinnamon: 0.5 tsp
- ½ teaspoons vanilla extract: 1 piece
- squares semi-sweet chocolate: 2 piece (1 ounce)
- candied lemon peel: 0.5 cup
- white sugar: 0.33333 cup
- water: 0.25 cup
- light rum: 2 Tbsp
- squares bittersweet chocolate: 6 piece (1 ounce, chopped)
- heavy whipping cream: 0.33333 cup
- unsalted butter: 3 Tbsp (cubed)
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
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Sift the flour, baking powder, and salt together.
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Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
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Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
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Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
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Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
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To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
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To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
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To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
