Cassata Siciliana
Cassata Siciliana (Cannoli Cake)
Posted by Chefbuzzbuzz at recipegoldmine
com 8/27/2001 6:46 am
1/4 cup milk
2 tablespoons plus 2 teaspoons butter
8 eggs
2 cups plus 2 tablespoons sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh ricotta cheese
1 cup confectioners’ sugar
1 tablespoon pure vanilla extract
3 tablespoons rum
3 tablespoons candied lemon peels, finely chopped
3 tablespoons candied orange peels, finely chopped
4 tablespoons chopped pistachio nuts
1/4 cup heavy cream, whipped until stiff
1/4 cup Grand Marnier or Cointreau, or other orange liqueur
1 1/2 cups sweetened whipped cream
3 cups semisweet chocolate, cut into pieces
1/2 cup cold espresso coffee
1/2 pound cold butter, cut into cubes
Preheat the oven to 350 deg F
In a small saucepan, heat the milk and 2 tablespoons of butter together
Using an electric mixer fitted with a wire whip, combine the eggs and sugar together
Beat on medium-high speed for about 8 minutes, or until the mixture is pale yellow, thick and has tripled in volume
With the machine running, slowly add the heated milk and butter
In a mixing bowl, sift the flour, baking powder and salt together
Fold the flour mixture into the egg mixture and mix thoroughly, so that there are no lumps and the mixture is smooth
Fold in the vanilla
Grease a half sheet pan (13 x 18 x 1-inch pan) with 2 teaspoons of butter
Sprinkle with a tablespoon of sugar
Pour the cake batter into the pan and bake for about 25 minutes, or until the cakes spring back when touched
Cool for about 2 minutes
Using a thin knife, loosen the edges of the cake and flip onto a wire rack
In a mixing bowl, whisk the cheese, sugar, vanilla and 2 tablespoons rum
Mix well
Add 2 tablespoons each of the candied citrus and 2 tablespoons of the nuts
Mix well
Fold the whipped cream into the mixture
Mix well
Cut the cake lengthwise into 4 equal pieces
Trim the edges of the cake to fit a 10-inch loaf pan
Brush the tops of each cake with the orange liqueur
Line the bottom of the loaf pan with parchment paper
Place one piece of the cake on the bottom of the pan
Spread 1/3 of the cheese filling evenly over the piece of cake
Repeat the layering with the remaining cake and cheese filling
Cover with plastic wrap and refrigerate for 2 hours
Remove from the refrigerator and unmold the cake
Place the cake on a wire rack with a sheet pan underneath
Spread the top and sides of the cake with the sweetened whipped cream
Place the cake in the refrigerator and chill for 1 hour
In a saucepan, over medium heat, add the chocolate and coffee
Stir until the chocolate is melted
Stir in the half pound of butter and remaining tablespoon of rum
Mix well
Cool the mixture until it is spreadable
Pour the chocolate frosting over the entire cake
Place the cake back in the refrigerator and chill for 2 hours, until the cake sets
Remove the cake from the refrigerator
Using a long spatula, carefully lift the cake from the rack and place on a serving plate
Garnish with a sprinkle of the remaining nuts and candied citrus
Slice and serve
Yield: 10 servings
Per serving: 1,002 calories; 58 g fat (34 g saturated fat; 52 percent calories from fat); 108 g carbohydrates; 287 mg cholesterol; 487 mg sodium; 16 g protein; 4 g fiber
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