Cassata cake with frosting recipe
Cassata Cake with Frosting recipeThis article was published by: Matthew
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|For the pound cake:|
|8 large||eggs, separated|
|220 g||flour, sifted|
|¼ tsp||baking soda|
|340 g||butter, softened|
|2 tbsp||lemon juice|
|2 ¼ tsp||vanilla extract|
|1 ½ tsp||cream of tartar|
|For the Filling:|
|1 kg||ricotta cheese|
|4 tbsp||whipping cream|
|6 tbsp||candied fruit|
|160 g||semi-sweet chocolate chips|
|For the Frosting:|
|340 g||semi-sweet chocolate|
|180 ml||strong coffee|
|250 g||butter, softened|
InstructionsPreheat oven to 170°C. Grease and flour cake pans.
Sift together flour, soda, and 160g sugar.
Blend butter with flour mixture, add lemon juice and vanilla. Blend in egg yolks one at a time until just blended.
In another bowl, beat egg whites until frothy. Add salt and 130g sugar and cream of tartar. Beat until soft peaks are formed.
Gently fold egg whites into cake batter and turn into prepared pans.
Bake until a knife inserted comes out clean from center. Turn off oven but leave cake in oven 15 minutes longer. Remove to a rack and cool 15 minutes before turning out.
Mix together all the ingredients for the filling.
Melt chocolate in the coffee and stir until melted and blended. Remove from heat and add butter. Beat until smooth and then chill until thick enough to spread.
Cut cake into as many layers as possible.
Center bottom layer on plate. Spread with filling and place another slab on top. Spread with more filling and continue until layers and filling are used. Chill for about 2 hours and then spread overall with chocolate frosting.
ca. 1 hr 30 min
ca. 2 hrs
Grade of difficulty:
Calories per portion:
Reference: Cassata cake with frosting recipe
Recipe type: xarchivex
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