SICILIAN CASSATA: RICOTTA CAKE RECIPE | FOOD NETWORK
Provided by Food Network
Categories dessert
Total Time 39 minutes
Prep Time 15 minutes
Yield 10 servings as dessert
Number Of Ingredients 8
Steps:
- Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
- Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
- Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
- Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
- The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
RICOTTA CHEESE CAKE RECIPE | ALLRECIPES
It's a wonderful, easy, light cheese filled cake... but not a cheesecake!
Provided by GINGEE
Categories Cake Mix Cakes
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1 9x13-inch cake
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
- Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
- Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
Nutrition Facts : Calories 167.9 calories, CarbohydrateContent 25.2 g, CholesterolContent 32.5 mg, FatContent 5.4 g, FiberContent 0.2 g, ProteinContent 5 g, SaturatedFatContent 2 g, SodiumContent 185.7 mg, SugarContent 16.3 g
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SICILIAN CASSATA: RICOTTA CAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 5
Total Time 39 minutes
Category dessert
Reviews 5
Total Time 39 minutes
Category dessert
- The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
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