Italian Cassata Cake Recipe

Once the ricotta mixture is well incorporated hand stir in the chocolate chips and the lemon zest. Meanwhile in a medium bowl combine ricotta cheese chocolate chips 14 cup granulated sugar the. Press it in a spring form pan.

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Italian Ricotta Cassata Cake Recipe

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Italian Ricotta Cassata Cake Recipe

Step 3 Separate the eggs and set the egg whites aside.

Italian cassata cake recipe. In this cassata cake recipe we use ricotta and mascarpone cheese. Whip the 5 eggs and 2 yolks with granulated sugar until foamy. Sift dry ingredients and add alternately with milk.

T he cassata cake is one of our Italian holiday traditions. Bake the sponge cake for 45 minutes then remove from the oven and let it cool for 3 hours. Lightly oil a 10-inch springform.

Start with the ricotta. Add flour and starch salt zest of 1 lemon and pour the mixture into the mold. Add 1- 14 cups of the white sugar slowly and beat well for about 3 more minutes.

Add a second layer of cake and repeat this procedure. 33 lb sheep ricotta Sponge cake click for recipe Marzipan Candied fruit to taste 705 oz of chocolate chips 1764 oz sugar 1235 oz powdered sugar Lemon juice to taste Apricot jelly to taste. Chill for at least 4 hours.

Beat the egg yolks together on medium-high speed until. Make the Filling Gather the ingredients. All the tastes and textures perfectly complement each other and it makes the cake super delicious.