Cassata Cake
Description
Cassata cake is a classic Italian layered cake with a creamy ricotta filling flavored with chocolate and candied lemon that's perfect for any celebration.
Ingredients
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1 1/2 cups cake flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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5 eggs
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1/2 cup cold water
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1 1/4 cups white sugar
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1 teaspoon vanilla extract
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1/2 teaspoon cream of tartar
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2 pounds whole milk ricotta cheese
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2 1/4 cups confectioners' sugar
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1/2 teaspoon ground cinnamon
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1 1/2 teaspoons vanilla extract
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2 (1 ounce) squares semi-sweet chocolate
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1/2 cup candied lemon peel
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1/3 cup white sugar
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1/4 cup water
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2 tablespoons light rum
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6 (1 ounce) squares bittersweet chocolate, chopped
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1/3 cup heavy whipping cream
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3 tablespoons unsalted butter, cubed
Directions
1
Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.
2
Sift flour, baking powder, and salt together in a bowl.
3
Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.
4
Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.
5
Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.
6
To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.
7
To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.
8
Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.
9
Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.
10
To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.
11
Spread over the top of the chilled cake.