Sorry Lorraine, this one caught my eye immediately!! Lorraine forwards me her sister & b-i-l (or brother & s-i-l - never can remember which ) travelogues which are always fantastic and this picture really grabbed me. The picture was labeled "Cassata" - that's all.
I googled it, but couldn't find anything similar, most are for filled cakes - cis and Maryann may be able to help out here...
But, in looking for something I got side-tracked and found this cake that looks absolutely wonderful, so thought I'd better share.
CASSATA ALA SICILIANA (SICILIAN CAKE)
CAKE:
1 lemon pound cake (9 1/4 x 5 1/4 inches)
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Amaretto di Saranno
1/4 c. crushed pineapple, drained
10 maraschino cherries, drained and chopped
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped
CHOCOLATE FROSTING:
12 oz. semi-sweet chocolate, cut in sm. pieces
3/4 c. Amaretto
1/2 lb. sweet butter, cut into 1/2 inch pieces
CAKE: Slice horizontally into 1/2 or 3/4 inch thick slices. Beat cheese until smooth. Beating constantly, add cream, sugar and Amaretto. With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate and generously spread with ricotta mixture. Repeat layering. Gently press loaf together to make it as compact as possible. Refrigerate for about 2 hours or until firm.
FROSTING: Melt chocolate with Amaretto in a small heavy saucepan over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth. Then chill until mixture thickens to spreading consistency. Spread frosting over Cassata. Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.
I googled it, but couldn't find anything similar, most are for filled cakes - cis and Maryann may be able to help out here...
But, in looking for something I got side-tracked and found this cake that looks absolutely wonderful, so thought I'd better share.
CASSATA ALA SICILIANA (SICILIAN CAKE)
CAKE:
1 lemon pound cake (9 1/4 x 5 1/4 inches)
1 lb. ricotta cheese
2 tbsp. heavy cream
1/2 c. sugar
1/2 c. Amaretto di Saranno
1/4 c. crushed pineapple, drained
10 maraschino cherries, drained and chopped
2 oz. semi-sweet chocolate
1/4 c. nuts, coarsely chopped
CHOCOLATE FROSTING:
12 oz. semi-sweet chocolate, cut in sm. pieces
3/4 c. Amaretto
1/2 lb. sweet butter, cut into 1/2 inch pieces
CAKE: Slice horizontally into 1/2 or 3/4 inch thick slices. Beat cheese until smooth. Beating constantly, add cream, sugar and Amaretto. With spatula, fold in chopped chocolate and fruit.
Center bottom slice of cake on flat plate and generously spread with ricotta mixture. Repeat layering. Gently press loaf together to make it as compact as possible. Refrigerate for about 2 hours or until firm.
FROSTING: Melt chocolate with Amaretto in a small heavy saucepan over low heat until dissolved. Remove pan from heat and beat in butter, one piece at a time, until mixture is smooth. Then chill until mixture thickens to spreading consistency. Spread frosting over Cassata. Cover loosely and let the Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com