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Cassata
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Source: Aunt Tina
| 2¼ cups | sifted cake flour, Soft and Silk (preferred brand) |
| 1½ teaspoons | baking powder |
| ¾ teaspoon | salt |
| 9 | eggs, separated |
| 2¼ cups | sugar |
| 9 tablespoons | cold water |
| 3 teaspoons | vanilla |
| ½ teaspoon | lemon extract |
| ¾ teaspoon | cream of tartar |
| Sift together flour, baking powder and salt. Beat egg yolks in small bowl until thick and lemon-colored. Pour into large bowl and gradually beat in sugar. Beat dry ingredients in alternating with water and flavoring at low speed. Beat egg whites until stiff. Fold in egg yolk mixture gradually to the egg whites. Pour into ungreased pan. Bake at 300?F for the large pan at 60-65 minutes. Leave in pan, but turn pan upside down overnight. CREAM FILLING FOR CASSATA | |
| 3 cups | milk |
| 2 tablespoons | cornstarch per cup of flour |
| 2 tablespoons | sugar per cup of flour |
| 1 | cinnamon stick |
| lemon curl | |
| Combine milk, cornstarch, sugar, and cinnamon stick in a sauce pan and cook until it boils. Add lemon curl. FROSTING for cream filled cake | |
| 3 | egg whites |
| 4½ cups | sifted confectioners' sugar |
| 1½ teaspoons | vanilla |
| Beat together and frost cake. RICOTTA FILLING (Cake should be filled with the ricotta filling the night before serving) | |
| 2 pounds (6 pounds) | ricotta |
| 1 pint (3 pints) | whipping cream |
| 2 tablespoon | vanilla |
| 2/3 cup | confectioners sugar |
| 1 tablespoon | cinnamon |
| FROSTING for Ricotta filled cake | |
| egg white | |
| 1/3 cup | butter, softened |
| 1½ teaspoon | rum extract |
| 1 teaspoon | vanilla |
| 4 cups | confectioners' sugar and beat |
| 3-6 tablespoons | evaporated milk |
| Cream together egg white, butter, rum, and vanilla. Add sugar and evaporated milk. DECORATIONS | |
| chocolate bars | |
| 2½ pints | whipping cream |
| Strawberries, (optional) | |
NOTE: I usually make one cream and one ricotta filling and combine them. Then I frost cake with the frosting for the ricotta filled cake.
This is Tina Viviano's version of the infamous Cassata.
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