AdadlaB.73
net.cooks
utzoo!decvax!ucbvax!ARPAVAX:CAD:teklabs!tekmdp!dadlaB!bill
Sun Apr 18 11:49:48 1982
Cassata recipie

    Here is the recipie for one of my favorite deserts.  It is
very rich, and takes awhile to make but is worth the effort.

       {ucbvax or decvax}!teklabs!tekmdp!dadlaB!bill



                 CASSATTA ALLA SICILIANA



  1 pound cake [easier to cut when refrigerated first]
  1 lb. ricotta cheese
  1/4 c. sugar
  2 Tbs. heavy cream
  3 Tbs. orange liqueur
  3 Tbs. chopped orange peel (candied)
  2 oz. semi-sweet chocolate, coursely chopped


    Cut cake into six or seven layers.   Beat  cheese  with
sugar  until  smooth.   Beat  in cream and liqueur.  Fold in
peel and chocolate.  Put on top of pound cake,  crust  down,
on cake plate and spread on some filling.  Continue building
Cassata by alternating layers of cake with filling.   Finish
with bottom of pound cake, crust up.  Frost.



Frosting


  12 oz. semi-sweet chocolate
  1/4 c. espresso
  1/2 lb. butter, softened


    Melt chocolate with espresso in small saucepan over low
heat,  stirring  until all is smooth (or microwave in mixing
bowl at MEDIUM for about 50 sec.).  Transfer chocolate  mix-
ture to a mixing bowl (unless microwaved) and beat in butter
in chunks until all is smooth.  Refrigerate (approx. 1/2 hr)
or  let  set  on counter until frosting is spreading consis-
tancy.  With metal spatula spread frosting on top, sides and
ends of Cassata.  Decorate top with remaining frosting using
pastry  tube  with  fancy  tip.   [The  traditional  way  to
decorate  is  like  a  circus  wagon with lots of swirls and
twists.]

    Let Cassata ripen in refrigerator at least at  day  but
as long as a week [it gets better with time].



Pound Cake (for 2 9x3in. cakes)


  9 large eggs
  3 c. sugar [use superfine for best results]
    peel of 3 lemons, grated
  1 lb. plus 2 Tbs. butter, softened
  3 3/4 c. cake flour


    Beat butter until soft and  white,  almost  like  heavy
whipped cream.  (Use high speed on mixer).  Beat eggs, sugar
and lemon peel until triple in volume.   (About  5  min.  on
high  speed  of  electric  mixer).   Sift and measure flour.
Taking about 15 seconds, fold in flour using  low  speed  on
mixer.

    Fold in butter in same manner  (also  about  15  sec.).
Don't  worry  if  flour  and butter are not perfectly incor-
porated; it is better to complete  folding  by  hand  rather
than to risk deflating eggs.

    Put into two buttered bread pans.   Bake  in  preheated
oven  at 350 degrees for an hour.  Cool 10 to 20 minutes and
remove cakes to rack.  Cakes freeze perfectly.

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