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Cassata Cake
Cassata Cake
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Cassata cake: Think gooey cannoli in cake form. Use two 9-inch sponge cake layers (recipe provided) or your own.
Ingredients:
  • 1.5 cups cake flour
  • 0.5 teaspoon baking powder
  • 5 eggs
  • 0.5 cup cold water
  • 1.25 cups white sugar
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon cream of tartar
  • 2 pounds whole milk ricotta cheese
  • 2.25 cups confectioners' sugar
  • 0.5 teaspoon ground cinnamon
  • 1.5 teaspoons vanilla extract
  • 2 (1 ounce) squares semi-sweet chocolate
  • 0.5 cup candied lemon peel
  • 0.33333298563957 cup white sugar
  • 0.25 cup water
  • 2 tablespoons light rum
  • 6 (1 ounce) squares bittersweet chocolate, chopped
  • 0.33333298563957 cup heavy whipping cream
  • 3 tablespoons unsalted butter, cubed
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C), while preparing two nine-inch round layer pans by greasing and lining them with parchment paper.
  • Combine the flour, baking powder, and salt, sifting together for a uniform texture.
  • Separate the eggs and set aside the egg whites. Beat the egg yolks on medium-high speed until very thick for about 4 minutes. Slowly add cold water, then gradually mix in 1-1/4 cups of sugar while beating well for approximately 3 minutes. Stir in 1 teaspoon of vanilla, then sift the flour mixture over and gently fold in.
  • Whisk the egg whites and cream of tartar until stiff peaks form, then gently fold into the yolk mixture. Transfer batter evenly between the pans.
  • Bake at 325°F (165°C) for 25 minutes, then cool on a rack for 10 minutes before inverting and cooling completely.
  • Cut each cake layer in half. Place one half on a cake board or plate and lightly drizzle with Rum Syrup. Spread 1-1/2 cups of the Filling over the first layer. Add another cake layer and repeat. Top with the final cake layer. Chill for at least 4 hours. Finish by spreading Chocolate Glaze over the top of the cake.
  • Prepare the Ricotta Cheese Filling by thoroughly mixing ricotta cheese with confectioner's sugar and cinnamon. Incorporate 1-1/2 teaspoons of vanilla and grate 2 ounces of chocolate using the coarse side of a grater. Add candied lemon peel, stir, and refrigerate until needed.
  • To Make The Rum Syrup: Combine 1/3 cup of sugar with water in a saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Boil for 1 minute, then remove from heat and stir in the rum. Let cool to room temperature.
  • Prepare the Chocolate Glaze by melting 6 ounces of chocolate with cream in the microwave until smooth. Add butter and whisk until fully incorporated. Allow the mixture to cool until it reaches a spreadable consistency, then generously spread over the cake.

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