Cassata Cake- Italy #38

Cassata Cake- Italy #38

A round sponge cake moistened with fruit juices or liqueurs and layered with ricotta cheese and candied fruit. It's the same filling that is used in cannolis  Cassata may have a shell of marzipan, pink and green colored icing and deorative designs. I've chosen this version, which has strawberries, whipped cream and a yellow sponge cake with a sweet ricotta cheese filling.

Filling:

1/4 c. flour
1 c. milk
8 oz (2 sticks) unsalted butter
1 c. sugar
1/2 tsp. citrus oil (pure orange or lemon oil) I found it at Whole Foods
1 tsp. vanilla extract
1/4 c. ricotta cheese

Cake 

1-3/4 c. flour
2 tsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla extract
6 eggs, separated
2 c. sugar, divided
8 oz. (2 sticks) unsalted butter

Topping:

1 pt. sliced strawberries
4 c. whipped cream

1. Whisk together 4 T. of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula.
2. Whisk in the rest of the milk and transfer mixture to a 2 qt. heavy saucepan. Bring to a simmer over medium heat, whisking constantly.
3. Once bubbles burp steam , remove the polt from the heat and continue to stir for another 30 seconds.
4. Cover the milk mixture with plastic wrap pressed directly against the surface.
5. Cool 15-30 mins.
6. Combine the butter, sugar, citrus oil, and vanilla in the bowl of mixer.
7. Beat on high speed up to 5 mins.
8. Add the milk mixture and continue to beat on high speed until the filing is smooth, 5 mins.
9. Beat in ricotta, 1 T. at a time.
10. Preheat oven 335F and place rack in middle position.
11. Line 3- 9x2" round pans with parchment paper.
12. Measure the flour, cornstarch, baking powder and salt into 1 bowl and milk and the vanilla into a separate bowl. Whisk each to combine.
13. In mixer, fitted with whisk, beat the egg whites on high to a stiff peak.
14. Drizzle 1 c. sugar into egg whites and continue to whisk. 
15. Transfer egg whites to a large bowl and set aside.
16. In a clean mixer bowl, using beater cream butter with 1 c. sugar on low speed.
17. Add egg yolks, one at a time. Scrape bowl thoroughly, continue mixing.
18. Alternately add dry and wet ingredients, about a 1/4 at a time without pausing.
19. Gently fold the meringue into the batter.
20. Pour into prepared pans.
21. Bake 27-30 mins. or until cake bounces back.
22. Cool cakes.
23. Assemble cake by adding 1 c. each of strawberries and ricotta filling between the layers. Cover the outside with whipped cream. Add more strawberries around the edge.

Results: Even though this has 23 steps it really isn't a difficult cake to make. It came out delicious. it was a challenge to find the lemon oil. Now I have a whole bottle of it. After putting the ricotta filling between 2 layers I had enough leftover to put on the top.Then I covered it all with whipped cream.  I then decorated the top and sides with strawberries. It was very impressive. 
Bottom Line: I had made this for a party. It was a huge success. I will definitely do this one again.

Please share this blog with people you know who like to bake or just like to read recipes. Thanks.