Cassata alla Siciliana (Sicilian Cream Tart) Best Family Recipes

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Cassata alla Siciliana (Sicilian Cream Tart)

"A lovely sponge layer cake filled with a pleasing ricotta cheese filling."

Ingredients :

6 eggs
1/2 cup white sugar
1 half tablespoons lemon juice
1 1/2 tablespoons orange zest
2 tablespoons sherry
1 cup cake flour
1/2 teaspoon salt
1 half of pounds ricotta cheese
6 tablespoons rum
half of cup confectioners' sugar
2 (1 ounce) squares candy chocolate, grated
1/four cup candied cherries, chopped
half teaspoon ground cinnamon
1/2 cup chopped toasted almonds
1/four cup butter
2 1/2 cups confectioners' sugar
2 egg whites
1 teaspoon almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 tiers F (a hundred seventy five stages C).
To Make Pan di Spagna (Sponge Cake): Have the following substances at room temperature for at the least one hour earlier than baking; 6 eggs, lemon juice, orange zest, and sherry.
Separate 6 eggs and set the egg whites aside. Beat egg yolks till thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
Sift flour three times and fold into eggs yolks lightly however very well. Beat egg whites till foamy, add salt, and beat until stiff however no longer dry. Fold into yolks. Pour batter into one ungreased nine inch spring form pan.
Bake at 350 tiers F (175 degrees C) for fifty to 60 minutes. Test with the aid of pressing lightly with finger tip, if cake springs returned without delay it is completed. Leave cake in pan to chill, and invert on a cord rack.
Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
To Make Filling: Crush ricotta very finely with arms or a potato masher, upload half cup confectioner's sugar and beat for approximately three minutes till creamy. Stir in 6 tablespoons rum, grated candy chocolate, chopped candied cherries, cinnamon and toasted almonds.
Spread ricotta filling over sponge cake layers, the usage of half-inch of filling on each layer. Leave the pinnacle and sides of cake plain.
To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and step by step beat into the egg whites the final 1 1/2 cups confectioners' sugar. Fold egg whites into the butter combination and upload fold in 1 teaspoon almond extract.
Cover facets and top cake evenly with frosting. Store in fridge until ready to serve. Serves 10.

Notes :

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