This sponge cake recipe is what being Italian is all about and is the basis for Cassata cake; one of the most important part of the Cassata cake. There are several variations of this recipe but the one I am giving you is my favorite. I hope you will try it and like it!
INGREDIENTS:
2/3 cup of sugar
7 eggs separated
1 1/2 cups of flour
1 tab cornstarch
1 cup pistachios ground
1 cup powdered sugar
1/2 cup minced cherries
zest of one orange
2/3 cup ricotta cheese
2cups powered sugar for poured frosting
1/2 cup of warm water mixed with 1/2 tsp almond extract
1/2 tsp of green or salmon food coloring
(optional slivered almonds for sides)
DIRECTIONS:
1. mix the sugar and egg yokes in a Kitchen Aide
mixer gently and then turn on faster until whipped
2. separately whip the whites until peaks are standing
3. fold egg whites into into Kitchen Aide bowel containing
the egg yoke mixture and whip until well incorporated
4. add the flour, cornstarch, pastachios, and orange zest
and continue stirring until well incorporated
5. using a 9"cake form pan with the sides buttered and floured
pour half the cake mixture batter into the pan and bake at 350
degrees for 40 minutes
6. remove the cake from the pan or use another 9" cake form pan
and pour the other remaining batter into the butter and floured
pan and bake at 350 degees for 40 minutes
7. mix the ricotta cheese and minced cherries until incorporated
8. when the cakes are cooled place the first cake on a large plate
and spread the ricotta, cherrie mixture on top
POURED FROSTING RECIPE:
1. mix the powdered sugar with water mixture until well incorporated
2. add the green or salmon food coloring and mix until consistency
of heavy cream (add water a little at a time until the frosting flows
but is not to thin or too thick)
3. pour frosting in the middle of the cake and let it flow and evenly
covers cake
4. sides can be covered with slivered almonds
INGREDIENTS:
2/3 cup of sugar
7 eggs separated
1 1/2 cups of flour
1 tab cornstarch
1 cup pistachios ground
1 cup powdered sugar
1/2 cup minced cherries
zest of one orange
2/3 cup ricotta cheese
2cups powered sugar for poured frosting
1/2 cup of warm water mixed with 1/2 tsp almond extract
1/2 tsp of green or salmon food coloring
(optional slivered almonds for sides)
DIRECTIONS:
1. mix the sugar and egg yokes in a Kitchen Aide
mixer gently and then turn on faster until whipped
2. separately whip the whites until peaks are standing
3. fold egg whites into into Kitchen Aide bowel containing
the egg yoke mixture and whip until well incorporated
4. add the flour, cornstarch, pastachios, and orange zest
and continue stirring until well incorporated
5. using a 9"cake form pan with the sides buttered and floured
pour half the cake mixture batter into the pan and bake at 350
degrees for 40 minutes
6. remove the cake from the pan or use another 9" cake form pan
and pour the other remaining batter into the butter and floured
pan and bake at 350 degees for 40 minutes
7. mix the ricotta cheese and minced cherries until incorporated
8. when the cakes are cooled place the first cake on a large plate
and spread the ricotta, cherrie mixture on top
POURED FROSTING RECIPE:
1. mix the powdered sugar with water mixture until well incorporated
2. add the green or salmon food coloring and mix until consistency
of heavy cream (add water a little at a time until the frosting flows
but is not to thin or too thick)
3. pour frosting in the middle of the cake and let it flow and evenly
covers cake
4. sides can be covered with slivered almonds
No comments:
Post a Comment