Cassata
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
36
Spice
42
Sweetness
64
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Milk1 cup
Butter2
Eggs1 cup
Sugar1 tsps
Vanilla1 cups
Flour1 tsps
Baking Powder1 cup
WaterDirections:
1
Preheat oven to 350 degrees F
2
In a saucepan, bring the milk and butter to a boil
3
Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy
4
Add the sugar and vanilla and mix well, then gradually add the flour
5
Drizzle in the hot milk, then add baking powder
6
Pour it into a greased 9-inch cake pan with parchment paper lining the bottom
7
Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it
8
Turn it out onto a cutting board and carefully slice it in half horizontally
9
To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth
10
Fold in candied fruit, if you are using it
11
Chill until ready to use
12
To make the syrup: In a small saucepan boil the water and sugar together
13
Let cool then add the orange liqueur
14
To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge
15
Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together
16
Trim 1 layer of cake to fit into the bottom of the pie pan and place it in
17
Brush it with half the syrup
18
Spread the cake layer with ricotta filling
19
Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling
20
Press down lightly to secure it
21
Cover it with plastic wrap and chill at least 2 hours or overnight
22
To serve, uncover the cassata and flip it onto a serving platter
23
Peel the plastic wrap off the top and dust it heavily with powdered sugar
24
Decorate with whole candied fruit or fruit shaped marzipan
25
Serve in wedges