Best Cassata Cake Ricotta Cheese Filling Recipes

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SICILIAN CASSATA: RICOTTA CAKE



Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories     dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata

Steps:

  • Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
  • Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
  • Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
  • Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
  • The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

CASSATA CAKE



Cassata Cake image

Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 20

1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
5 eggs
½ cup cold water
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 ¼ cups confectioners' sugar
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
½ cup candied lemon peel
⅓ cup white sugar
¼ cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
⅓ cup heavy whipping cream
3 tablespoons unsalted butter, cubed

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
  • Sift the flour, baking powder, and salt together.
  • Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
  • Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
  • Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
  • To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
  • To Make The Rum Syrup: Place 1/3 cup of the sugar and the 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 the rum. Cool to room temperature.
  • To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.

Nutrition Facts : Calories 601 calories, Carbohydrate 84.1 g, Cholesterol 133.4 mg, Fat 23.6 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 14 g, Sodium 174.2 mg, Sugar 63.6 g

CASSATA CAKE



Cassata Cake image

Adapted from a recipe by Kevin Ryan at allrecipes.com. Be sure to use whole milk ricotta; the low-fat versions are thinner and will result in a soupy filling.

Provided by DrGaellon

Categories     Dessert

Time 12h45m

Yield 12 serving(s)

Number Of Ingredients 21

2 lbs whole milk ricotta cheese
2 1/4 cups confectioners' sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 ounces miniature semisweet chocolate chips
1 1/2 cups cake flour, plus extra for flouring the pans
1/2 teaspoon baking powder
1/4 teaspoon salt
5 eggs
1/2 cup cold water
1 1/4 cups white sugar
1 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/3 cup white sugar
1/4 cup water
2 tablespoons light rum
1 teaspoon unflavored gelatin
1 tablespoon water
2 cups heavy cream
2 tablespoons confectioners' sugar
1 cup sliced almonds, toasted

Steps:

  • Line a fine-mesh strainer with a double layer of wet cheesecloth. Put the ricotta in a strainer and set it over a bowl. Fold the cheesecloth over the top of the ricotta. Refrigerate for at least 4 hours, up to overnight. Discard the whey which collects in the bowl.
  • In a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. Transfer to a bowl, cover with plastic wrap and chill until needed.
  • Preheat the oven to 325°F Grease and flour two 9" cake pans.
  • Sift together the flour, baking powder and salt; set aside.
  • Separate the eggs and set the whites aside. In the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. Gradually add the cold water, then the sugar. Beat well until sugar is dissolved. Add vanilla extract, then slowly add the sifted flour.
  • Beat the egg whites with the cream of tartar until stiff peaks form. Fold the whites into the batter carefully. Divide batter evenly between the prepared cake pans.
  • Bake in preheated oven 25 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
  • Place the remaining sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer until sugar is completely dissolved. Cool to room temperature, then stir in the rum.
  • Split the cake layers horizontally, to make 4 thin layers. Place one layer on a cake board or plate and drizzle or brush with rum syrup. Top with 1 to 1 1/2 cups of the filling. Place another cake layer on top, and repeat until all four layers have been placed.
  • In a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. Microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. If it boils, throw it out and start over.
  • Whip cream with confectioners' sugar until soft peaks form. Add melted gelatin and whip until stiff peaks form.
  • Spread frosting over top and sides of cake. Press sliced almonds all around the sides of the cake.

Nutrition Facts : Calories 631.5, Fat 31.9, SaturatedFat 17.2, Cholesterol 170.4, Sodium 174.5, Carbohydrate 72.1, Fiber 1.6, Sugar 53, Protein 15.3

CASSATA AL FORNO (BAKED RICOTTA CAKE) RECIPE - (4.7/5)



Cassata al Forno (Baked Ricotta Cake) Recipe - (4.7/5) image

Provided by ctozzi

Number Of Ingredients 30

FOR PASTA FROLLA:
1 1/2 cups flour
2/3 cups sugar
2 tsp. baking powder
2 eggs
1 tsp. grated lemon zest
3 drops vanilla extract
6 tbsp. butter, melted
(this dough was too wet, added more flour until was not sticking to my hands)
FOR CREMA DI RICOTTA:
2 cups whole-milk ricotta
1/2 cup sugar
1/2 tsp. vanilla extract
1/4 cup chocolate chips (did not add this)
1/4 cup diced candied citron (did not add this)
doubled filling recipe and i added :
zest of 1 lemon
zest of 1 orange
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
2 egg
1 egg yolk
(needed a little more sugar too
still filling was not enough to fill springform pan, only came up 1/2 way)
Homemade Ricotta:
(if you want, store bought is fine to use)
4 litres whole milk
2 cups heavy cream (optional)
1 litre buttermilk
1/2 teaspoon salt

Steps:

  • Homemade Ricotta: Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place over a large bowl. In a large saucepan, slowly bring the milk, cream, buttermilk and salt to a gentle simmer over medium-low heat, stirring occasionally to prevent scorching, until little bubbles form on the surface, about 10 minutes. Let the mixture bubble gently, without stirring, until temperature reaches 170° on an instant-read thermometer, about 5 minutes (curds will begin to form). Remove from heat and let sit, without stirring, for 10 minutes (pale green whey will begin to separate from white curds). Gently pour the mixture, including any bits on the bottom, into the lined sieve. Let drain until all of the liquid runs off but the cheese is still moist, about 1 hour. Discard the liquid. Chill the ricotta, covered, until ready to serve or up to 2 days. For pasta frolla, sift flour, sugar, and baking powder into a large mixing bowl, then make a well in the centre. Lightly whisk together eggs, lemon zest, and vanilla in a separate bowl. Pour eggs into centre of well in flour mixture, mixture is dry and crumbly. Gradually add melted butter until a soft, wet dough is formed. Turn out dough onto a lightly floured surface, lightly flour your hands, and knead just enough to form a smooth dough. Use a pastry scraper to help lift and knead dough, adding a little more flour if dough sticks to floured surface. (The dough will be very soft.) Wrap in plastic and refrigerate overnight. For crema di ricotta, put ricotta in a a strainer lined with cheesecloth, set over a bowl Cover with plastic wrap and refrigerate overnight to allow excess water to drain off. (if you've made it homemade this won't be necessary since you've already strained it). Remove ricotta from refrigerator, transfer ricotta to bowl. Add sugar, vanilla, lemon zest, orange zest, eggs and yolk and chocolate chips, (and citron, if using) to ricotta and mix well. Preheat oven to 350. Butter and flour a 9" springform cake pan, then set aside. Roll out three quarters of the dough on a lightly floured surface into a round about 12" in diameter and 1/4" thick. Gently fold then fit it into bottom of cake pan, with 2"-3" of the dough coming up the side of the pan. Spoon in filling, spreading it evenly over dough. Fold pastry edges in over edge of ricotta filling. Roll out remaining dough to a thickness of about 1/4". Cut into 1/2"-wide strips. Decorate tope of cake with strips in a lattice pattern. Bake on a baking sheet in the middle of the oven until golden, 45-55 minutes. Remove _ from oven and let cool on a cake rack for 10 minutes. Sprinkle with confectioners' sugar before sugar.

GRANDMA LU'S CASSATA CAKE



Grandma Lu's Cassata Cake image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

2 sponge cakes (store-bought or homemade)
16 oz. fresh ricotta cheese
2 pints of heavy cream, whipped
2-3 tablespoons sugar
1 tablespoon vanilla
2 chocolate bars
Maraschino cherries (drained)

Steps:

  • Mix ricotta, 1 pint of whipped heavy cream, sugar, and vanilla in a bowl till smooth. Add one roughly chopped chocolate bar. Fold in.
  • Spray a large bowl with nonstick cooking spray (like Pam). Slice sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling, making sure to come up to top of bowl. Continue alternating layers of cake and filling till you have reached the top of bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight.
  • Remove plastic wrap. Place a pretty cake dish on top of bowl. Invert the cake and remove bowl. Frost with remaining pint of whipped heavy cream. Decorate with 2nd chocolate bar curls and drained maraschino cherries.

CASSATA-STYLE CHEESECAKE



Cassata-Style Cheesecake image

A different version of the cassata a traditional Italian dessert made from ricotta, glacé fruit, nuts and chocolate. This delectable cheesecake is sinfully rich.

Provided by Elly in Canada

Categories     Cheesecake

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 cup flour
1/4 cup granulated sugar
1/3 cup cold butter, cut into cubes
1 orange, zest of
8 ounces cream cheese, at room temperature
2 cups extra-smooth ricotta cheese
1 tablespoon vanilla
1 cup white sugar
3 eggs
3 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup mixed candied fruit
1/2 cup shelled pistachios

Steps:

  • Preheat oven to 325°F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil.
  • For crust:.
  • Place 3/4 cup flour and 1/4 cup sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.)
  • Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F
  • For filling:.
  • Finely grate peel from orange. Cut cream cheese into chunks.
  • Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl.
  • Add 1 cup sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed.
  • Scrape filling into a large bowl. Stir in chocolate, candied fruit mix and pistachios.
  • Pour filling over warm base.
  • Lay a piece of foil loosely overtop. Don't seal.
  • Bake in centre of 300F oven until centre is slightly jiggly, 2 hours.
  • Remove to a rack. Run a knife around outside edge of cake, but don't remove from pan. Cool in pan, then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months.
  • If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish!
  • Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.

Nutrition Facts : Calories 458.3, Fat 27.3, SaturatedFat 15.2, Cholesterol 129.7, Sodium 174.3, Carbohydrate 43.3, Fiber 1.4, Sugar 30.5, Protein 12

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