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Cassata Romana with Chocolate and Strawberries
Nb persons: 12
Yield:
Preparation time:
Total time:
Source: Mom
Cassata Romana | |
6 | egg whites, at room temperature |
1 cup | sugar |
6 | egg yolks, at room temperature |
1¾ cups | walnuts, finely grated, (must use a nut grater) |
2 tablespoons | flour |
1 teaspoon | baking powder |
1 teaspoon | vanilla |
Filling and Frosting: Chocolate Chip Whipped Cream with Raspberries | |
1 pint | whipping Cream |
2 tablespoons | sugar |
2 tablespoons | Grand Marnier Liqueur |
½ cup | semi-sweet chocolate chips, coarsely chopped |
1 10-ounce package | frozen raspberries in syrup, drained (reserve juice for another use) |
Preheat oven to 350?F. |
Cake Butter a 10x15-inch jelly roll pan. Line it with wax paper, extending 4-inches beyond the ends of the pan. Butter the waxed paper and set aside. Wet a dish towel and squeeze it until it is damp-dry.
Beat whites until foamy. Gradually add ½ cup sugar and continue beating until whites are stiff and glossy. In another bowl (can use the same beaters), beat yolks with ½ cup sugar until mixture is very thick. Beat in the nuts, flour, baking powder and vanilla. Fold in egg whites. Pour batter into prepared pan and bake at 350 degrees for about 25 minutes, or until top is golden and a cake tester, inserted in center, comes out clean. Immediately cover cake with damp towel and allow to cool.
Turn cake out on 2 overlapping strips of waxed paper that have been sprinkled with sifted powdered sugar. Remove baking paper and trim edges of cake. Cut cake into thirds, yielding 3 strips measuring 14x3-inches. Fill and frost with Chocolate Chip Whipped Cream and Raspberries. Sprinkle top with a little shaved chocolate and decorate with whole raspberries.
Filling and frosting: Beat cream with sugar and liqueur until stiff. Beat in the chopped chocolate. Stir in drained raspberries. Will fill and frost the cake.
Serves 12 to 14.
Can't wait to try this one from Carme Engel.
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