FBD

Cassata Siciliana

ItalianVegetarianAdvanced300 minBy Northstar

Ingredients

Servings
4
  • 0.3 cup whole milk
  • 2 tbsp butter, plus 2 teaspoons for pan
  • 8 each eggs
  • 2 cup sugar, plus 2 tablespoons
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp vanilla extract
  • 2 cup Ricotta Impastata cheese
  • 1 cup confectioners sugar
  • 3 tbsp rum, divided
  • 3 tbsp candied lemon peel, finely chopped
  • 3 tbsp candied orange peel, finely chopped
  • 4 tbsp chopped pistachio nuts
  • 0.3 cup heavy cream, whipped until stiff
  • 0.3 cup Grand Marnier or orange liqueur
  • 1 0.5 cup sweetened whipped cream
  • 3 cup semi-sweet chocolate, cut into pieces
  • 0.5 cup cold espresso coffee
  • 0.5 lb cold butter, cut into cubes

Instructions

  1. 1

    Preheat oven to 350°F (175°C). In a small saucepan, heat the milk and 2 tablespoons butter together.

  2. 2

    Beat the eggs and sugar with an electric mixer on medium-high speed for 8 minutes until pale, thick, and tripled in volume. With the mixer running, slowly add the warm milk and butter.

  3. 3

    Sift together flour, baking powder, and salt. Fold into the egg mixture until smooth. Fold in vanilla.

  4. 4

    Grease a half sheet pan with 2 teaspoons butter and sprinkle with 1 tablespoon sugar. Pour in the batter and bake for 25 minutes until the cake springs back when touched. Cool on a wire rack.

  5. 5

    Whisk together the Ricotta, confectioners sugar, 1 tablespoon vanilla, and 2 tablespoons rum. Add 2 tablespoons each of the candied citrus and nuts. Fold in the whipped heavy cream.

  6. 6

    Cut the cake lengthwise into 4 equal pieces. Trim edges to fit a 10-inch loaf pan lined with parchment paper. Brush each piece with Grand Marnier.

  7. 7

    Layer the cake pieces and cheese filling in the loaf pan (cake-filling-cake-filling-cake). Cover and refrigerate for 2 hours.

  8. 8

    Unmold the cake onto a wire rack. Spread the top and sides with sweetened whipped cream. Chill for 1 hour.

  9. 9

    In a saucepan over medium heat, combine the chocolate, espresso, cold butter, and remaining rum. Stir until melted and smooth. Cool until spreadable.

  10. 10

    Pour the chocolate frosting over the entire cake and refrigerate for 2 hours until set. Garnish with remaining nuts and candied citrus before serving.