Cakes & Baking

Cassata Cake

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Cassata Cake

  • Serves
Author Notes

I chanced on this recipe on Epicurious and tailored it to suit my pantry.

It is a long way a mammoth birthday cake or summer time dinner occasion dessert! —ppkongacooks

  • Lemon Ricotta Filling

  • 1/4 cup

    All operate flour

  • 1 cup


  • 1 cup

    Unsalted butter

  • 1 cup

    Superfine granulated sugar

  • 1

    Lemon, zested

  • 1 teaspoon

    Vanilla extract

  • 1/3 cup

    Ricotta, further soft

  • Cake Directions

  • 2 cups

    much less a couple of teaspoons cake flour

  • 2 teaspoons


  • 1 teaspoon

    Baking powder

  • 1/2 teaspoon


  • 3/4 cup


  • 1 teaspoon

    Vanilla extract

  • 6

    Eggs, separated

  • 2 cups

    Superfine sugar, divided

  • 1 cup

    Unsalted butter

  1. Lemon Ricotta Filling
  2. Trot collectively 4 tablespoons of the milk with the flour. The slurry will be a tiny little bit of thick, be determined that every person lumps are removed.

  3. Add within the relaxation of the milk and switch the combination to a pot.

  4. Simmer the combination over medium heat, whisking repeatedly. As bubbles launch to reach up and steam, resolve away the pot and proceed to tear for one other 30 seconds.
  5. Quilt the milk combination (both within the pot or build into a bowl) with plastic wrap pressed straight away in opposition to the skin so that no skin forms. Cool for 15 to half-hour.
  6. In a mixer with the budge attachment, combine the butter, sugar, lemon zest, and vanilla fitted with the beating on excessive streak for roughly to 5 minutes
  7. Trouble the sides and add the cooled milk combination persevering with to beat on excessive streak till the filling is soft, one other 5 minutes or so.

  8. Beat within the ricotta cheese 1 tablespoon at a time.
  1. Cake Directions
  2. Preheat your oven to 335F. Coat three 9 mosey spring fabricate pans with butter and dirt with flour, coating up the sides so the cakes accumulate no longer stick.
    Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Trot each and every to mix.

  3. Within the standing mixer fitted with the wire whip attachment, beat the egg whites on excessive streak to a stiff peak. Drizzle in 1 cup of the sugar whereas the mixer is running.
    Scoop the meringue into a orderly bowl and situation aside.

  4. Wipe the mixer bowl and replace the wire whip with the budge attachment. Cream the butter with the closing 1 cup of sugar on low streak. Add the egg yolks one at a time. Trouble the sides of the bowl and mix on low streak till the substances are completely combined.
  5. Add the dry and moist substances alternating a couple of quarter at a time and do not extinguish between additions.
    Pause the mixer and gently fold the meringue into the batter with a spatula.

  6. Pour the combination evenly into the pans and bake for 27 to half-hour, or till the cake bounces help when lightly pressed and a picket skewer inserted within the heart comes out beautiful.
  7. Cool the cakes for a short time, then invert the cakes onto a flat surface. They are going to be very fragile, so tackle them with care.

    To assemble the cake by at the side of about 1 cup each and every of the contemporary strawberries and the ricotta filling between the layers.
    Quilt the exterior of the cake with the sweetened whipped cream.* Add more contemporary strawberries around the fringe of the cake

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