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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