Christmas Cassata
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Christmas Cassata
  Christmas    Cakes  
Last updated 6/12/2012 1:16:14 AM. Recipe ID 45990. Report a problem with this recipe.
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      Title: Christmas cassata
 Categories: Cakes, Holidays
      Yield: 1 Servings
 
      3    Separated eggs
    1/2 c  Sugar
    1/2 ts Grated orange rind
  1 1/2 ts Orange juice
    1/2 c  Flour
           Fillings:
      3    Squares semisweet chocolate
      1 c  Ricotta cheese
      2 tb Chopped red & green glace
           Cherries
    3/4 c  Heavy cream
    1/4 c  Powdered sugar
    1/4 ts Almond extract
    1/2 ts Orange extract
           Whipped cream frosting
 
  Preheat oven to 325. Line 9X9X2" square baking pan with wax paper.
  Coat with cooking spray. Prepare cake: Beat yolks in small bowl until
  thick & pale.  Gradually beat in sugar until light & fluffy. Stir in
  rind & juice. Fold in flour until well blended. Beat whites in a
  small bowl until stiff. Stir 1/4 of the whites into yolk mixture.
  Fold in remaining whites. Pour into pan, spreading level. Bake for
  20-22 minutes or until lightly golden. Cool cake in pan on wire rack.
  Prepare fillings: Melt 1 1/2 squares of the chocolate in top of
  double boiler over hot, not boiling, water. Cool. Chop remaining
  chocolate into small pieces. Divide cheese in half between 2 bowls.
  Stir melted chocolate into one of the bowls. Stir chopped chocolate &
  cherries into the other bowl. Beat cream in small bowl until soft
  peaks form. Beat in 1/4 cup powdered sugar until stiff. Fold half the
  whipped cream & the almond extract into the melted chocolate ricotta
  mixture. Fold remaining cream & orange extract into chopped ricotta
  mixture. Line 8 1/2X4 1/2X 2 5/8" loaf pan with plastic wrap, letting
  about 2" overhang long sides. Turn cooled cake out onto work surface;
  remove wax paper. Cut cake in half horizontally with serrated knife.
  Then cut cake in half crosswise to make 9 X 4 1/2" layers. Place one
  layer in bottom of prepared loaf pan. Spread with half the melted
  cheese finning. Place second layer of cake in pan. Spread with half
  the chopped choclate cheese filling. Top with third & fourth layer,
  alternating with remaining fillings. Cover top of cassata with
  overhanging plastic wrap. Refrigerate one day for cake to set. At
  this point, you can frost cake & serve, or refrigerate cake up to 3
  days, or freeze, tightly sealed, up to one month. To serve, loosen
  the sides of the cake with a thin knife. Pulling ends of wrap,
  carefully lift cake out onto serving platter; remove wrap. If cake is
  frozen, thaw in refrigerator a day before serving. Pipe or spread
  whipped cream frosting over sides & top of cassata. Decorate with
  glace cherries if you wish. Refrigerate until ready to serve. Whipped
  Cream Frosting: Beat 1 cup heavy cream in small bowl until soft peaks
  form. Gradually beat in 2 Tbls. confectioners sugar until stiff. Stir
  in 3/4 tsp. vanilla & 1 Tbls. orange flavored liqueur if you wish.
  




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Recipe ID 45990 (Apr 03, 2005)

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