The most AMAZING Cannoli Cake Recipe- American Cassata SECRET recipe--Revealed.
#cannolicake #Americancassata #cannoli
Made from scratch - authentic recipe from my Italian grandmother showing how to make amazing cannoli cake.
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Ingredients for Sponge Cake - /Pan di Spagna:-
6 large eggs at room temperature
2 1/3 cups all purpose flour (300 grams)
1 1/2 cups of sugar (300 grams)
1 tsp vanilla/lemon/anisette essence (optional)
9 inch spring form
Parchment paper
Ingredients for Cannoli Cream:-
2 lbs whole milk ricotta (drained at least 12 hours)
2 cups confectioners sugar (250 grams)
1/2 cup mini semi sweet chocolate chips (100 grams)
1/2 tsp vanilla extract
Pinch of cinnamon
Ingredients for Simple Syrup/Bagna:-
1 cup of water (240 ml)
1/2 cup sugar (100 grams)
2 oz Grand Marnier Liqueur (60 ml) rum can also be used
3 peels of orange
1 cinnamon stick
Ingredients for Whipped Cream:-
16 oz heavy whipping cream (480ml)
2/3 cup confectioners sugar (90 grams)
1/2 tsp vanilla extract
Almonds:-
2 cups sliced almonds (1/4 lb)
Directions:-
For Sponge Cake - /Pan di Spagna:-
Please note- It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered that if cold eggs placed in hot tap water for 5 minutes or while I get my other ingredients together they’ll be ready to use.
Step#1- Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size.
Step#2- Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy.
Step#3- Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom. Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll.
Step#4-Place on the side of pan.
Step#5- Pour batter and bake in pre heated oven at 350 degrees Fahrenheit(180 Celsius )for 40 minutes. This can be made the day before.
For Cannoli Cream:-
Step#1- In a large bowl add ricotta, confectioners sugar, vanilla and cinnamon.
Step#2- Mix with a handheld mixer for a few minutes until creamy. Using a spatula incorporate chocolate chips.
Step#3- Place in the refrigerator until ready to use.
For Simple Syrup/Bagna:-
Step#1- Bring to a boil the water, sugar, cinnamon and peels.
Step#2- Boil for a few minutes until sugar is dissolved. Cool and strain.
Step#3- Add the liqueur and set aside. It can be made the day before and stored in the refrigerator.
For Whipped Cream:-
Step#1- Place heavy cream in the freezer for about 5 minutes before whipping.
Step#2- Using a handheld mixer or a stand up mixer start whipping cream at high speed. Step#3- Add confectioners sugar a tablespoon at a time. Add the vanilla. Once cream is formed don’t over whip. Set aside in the refrigerator until ready to assemble cake.
For Almonds:-
Step#1- In a 350 degrees Fahrenheit (180 degrees Celsius) toast almonds until golden, about 10 minutes. Careful not to burn.
For Assembling Cake:-
Step#1- Cut the sponge cake in 3 even disks/rounds. The bottom of the cake which is very even will be used on top. Sorry sounds confusing, please refer to the video.
Step#2- In the middle of serving plate add a tablespoon of ricotta cream. Add your first sponge cake disk. Cream will help cake not slide off plate.
Step#3- Using a spoon slowly wet the cake with liqueur syrup. Now add ricotta cream and spread evenly.
Step#4- Place another cake disk on top and do the same with the syrup. Add ricotta cream on this layer too.
Step#5- Final cake disk on top, wet with the remainder of syrup.
Step#6- Spread a thin layer of whipped cream all around the cake. This acts as a glueing agent the almonds. Using the palm of your hand attach almonds all around the cake.
Step#7- Using a piping bag and a star/flower tip. (I used Wilton 8B) pipe little rosettes on top of cake in a circular style. Starting from the outer rim and working your way towards the middle.
Step#8- Decorate with chocolate chips.
Step#9- Let the cake rest in the refrigerator so the flavors all come together.
Enjoy!
Cassata siciliana al forno-Sicilian cassata baked in the oven
Cassata siciliana al forno
La Cassata al forno è la versione antica e più facile della classica Cassata siciliana, si prepara con pasta frolla e un ripieno di ricotta, gocce di cioccolato e zuccata. Provatela e non ve ne pentirete!
Ingredienti per uno stampo da 22 cm:
-350 g di ricotta di pecora;
-100 g di burro;
-50 g di zucchero;
-250 g di farina 00;
-1 uovo;
-1 tuorlo;
-un pizzico di sale;
-50 ml di Marsala;
-170 g di zucchero a velo;
-50 g di zuccata;
-50 g di gocce di cioccolato;
-un pizzico di cannella;
Sicilian cassata baked in the oven
Baked Cassata is the ancient and easier version of the classic Sicilian Cassata, it is prepared with shortcrust pastry and a filling of ricotta, chocolate drops and candied pumpkin. Try it and you will not regret it!
Ingredients for a 22 cm mold:
-350 g of sheep's ricotta;
-100 g of butter;
-50 g of sugar;
-250 g of 00 flour;
-1 egg;
-1 yolk;
-a pinch of salt;
-50 ml of Marsala;
-170 g of icing sugar;
-50 g of candied pumpkin;
-50 g of chocolate chips;
-a pinch of cinnamon;
#cassata #cassataalforno #sicilia
Sicilian Cassata, Palermo, Sicily, Italy, Europe
Cassata or Cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Cassata is believed to have originated in Palermo in the 10th century, when under Muslim rule. The Arabic name al-Qassāṭỉ القشاطي (Arabic for 'cassata-maker') is first mentioned in Corleone in 1178. The Arabic word qas'ah, from which cassata may derive, refers to the bowl that is used to shape the cake. Historian John Dickie claims that the Sicilian word cassata did not derive from Arabic qashatah قشاطة (bowl), as is often claimed, but from caseata (cheese concoction) Dickie observes that cassata did not signify a dessert until the late 17th century and did not take on its current striped form until the 18th century. Cassata he finds, is the subject of an invented tradition based on the claim that its roots lie in the Muslim Middle Ages. Many other local food traditions purport to be as old. Unlike the round, traditional shape some cassata are made in the form of a rectangle, square, or box. The word box in Italian is cassa, although it is unlikely that the word cassata originated from this term. Cassata Catanese, as it is often prepared in the Sicilian province of Catania, is made similar to a pie, containing a top and bottom crust, filled with ricotta, and baked in the oven. The Cassatella di Sant'Agata (pl. cassatelle) colloquially named Minni di Vergini, meaning virgin breasts is a similar dessert, but made in a smaller, personal-serving size, with a candied cherry on top, and often a specifically green-coloured marzipan. It is typically made in Catania for the festival of Saint Agatha. The allusion to the female breast relates the specific torture Saint Agatha faced as a Catholic martyr. When a cassata is made, layers of gelato (Italian ice cream) can be substituted for the layers of cheese, producing a dessert similar to an ice cream cake. The version of the recipe followed in Messina is less sweet than the one used in Palermo. Cassata can also refer to a flavor of ice-cream inspired by the sweet.
Homemade Cassata Siciliana Italian Cake Recipe | Dolce Italiana Torta
Please watch: How To Make Coconut Kiss Cookies - Eggless Coconut Macroon Biscuit Recipe
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End your meal on a sweet note today! Try this Italian Cassata Siciliana inspired cake made with layers of sponge cake and marzipan with a chocolate chip, candied fruit and ricotta filling.
Music by NCS No Copyright Sounds
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