Cassata Cake
Baking and Desserts • Italian
Description
Cassata Cake
Ingredients
- Butter 4 tablespoons
- Sugar 1 cup
- Vanilla salt ½ teaspoon
- Farm fresh eggs 6 pieces
- Wheat Flour 5 oz
- Potato protein 1 tablespoon
- Muscat Wine to taste
- Ricotta cheese 20 oz
- Gelatin 0 oz
- 10% cream 5 fl oz
- Chopped almonds 0 oz
- Powdered Sugar 4½ tablespoons
- Candied fruits 5 oz
- Liquid dark chocolate to taste
- Salt a pinch
- Ice to taste
Step-by-Step Guide
Step 1
Melt the butter in a bowl, add a pinch of salt, sugar, vanilla sugar, and eggs. Place over a water bath and whisk until frothy. Immediately transfer the bowl to a container filled with ice and whisk for 10 minutes. Add the sifted flour, starch, and gently mix.
Step 2
Take a round baking pan, line the bottom with greased parchment paper, pour in 1/3 of the batter, and bake for 20 minutes in an oven preheated to 355°F. Let the finished cake cool and bake 2 more layers in the same way. Soak the cooled layers with Marsala.
Step 3
For the filling, soak the gelatin in a small amount of cold water for 20 minutes, then heat it over a water bath with 3 tablespoons of cream until fully dissolved, stirring with a whisk.
Step 4
Pass the ricotta through a sieve and mix it with 1.5 tablespoons of powdered sugar. Combine with the gelatin and mix thoroughly. Add finely chopped candied fruits and peeled almonds, mix again, and place in the refrigerator for half an hour.
Step 5
Spread the resulting cream on 2 layers and stack them on top of each other, then cover with the third layer. Place in the refrigerator for 30 minutes.
Step 6
For decoration, whip 100 ml of cream with 3 tablespoons of powdered sugar until stiff peaks form. Spread the cream over the cake and decorate with candied fruits and chocolate.
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