Sicilian Cassata Cake Recipe

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Sicilian Cassata Cake

Pat DiMercurio

By
@javancookie

When I get really ambitious I make my own ricotta too, but you can use a store bought cheese. The 15 oz. Sargento brand will do fine.


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Rating:

Comments:

Serves:

12

Method:

Bake

Ingredients

CHIFFON CAKE FOR CASSATA

2 large
fresh eggs, separated, room temperature
1 1/2 c
granulated white sugar (used in part for egg whites and egg yolk mixtures)
2 1/4 c
cake flour
3 tsp
baking powder
1 tsp
salt
1/3 c
canola oil
1 c
milk (i use fat free or 1/2%)
1 1/2 tsp
almond extract

FILLING

2 c
ricotta cheese, part-skim
1/2 c
granulated white sugar
1 1/2 tsp
almond extract
1/2 c
almonds, slivered and toasted
1/4 c
maraschino cherries, drained, patted dry and chopped
1/4 c
semi-sweet baking chocolate, chopped

TOPPING

1 pt
heavy whipping cream
1 Tbsp
sugar
1 tsp
vanilla extract

Directions Step-By-Step

1
Heat oven to 350 degrees. Grease and flour two 9" layer pans.
2
In small mixing bowl beat egg whites until foamy. Beat in 1/2 cup sugar, a tablespoon at a time, continue beating until very stiff and glossy. Set aside.
3
Measure remaining sugar, flour, baking powder, and salt into a large mixing bowl. Add oil, half the milk and the almond extract; beat 1 minute at high speed, scraping bowl constantly. Add the remaining milk and the egg yolks; beat 1 minute, scraping bowl occasionally. Fold in beaten egg whites. Pour into pans, dividing equally.
4
Bake layers for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes and then remove from pans.
5
While cake is cooling, combine ricotta, sugar and almond extract and mix well to blend. Stir in toasted almonds, cherries and chocolate. Blend well and refrigerate until ready to use.
6
Place a medium sized mixing bowl and beaters into freezer for 15 minutes to chill thoroughly. Whip the cream in the cold bowl until foamy. Add the tablespoon of sugar and the vanilla and continue beating until soft peaks form.
7
To assemble the cake:
Cut each layer of cake into 2 to make 4 thin layers. Place one layer onto serving plate. Spread 1/3 of the filling to within 1/2" of the edge. Repeat with 2nd and 3rd layers, using the other 1/3's of filling for each layer. Top with last layer of cake, pressing down gently to secure layers.
8
Cover top and sides of cake with the whipped cream. Garnish with toasted almond slivers, halved maraschino cherries and shaved chocolate in a pleasing design. Keep cake refrigerated until serving time. Any remaining cake should be refrigerated.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: Italian