Cassata Cake

Cassata Cake
This recipe makes 8 servings with 671 calories, 10g of protein, and 35g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up strawberries, superfine granulated sugar, butter, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
To make the filling, quickly whisk together 4 tablespoonsof the milk with the flour. The slurry will besomewhat thick, so whisk thoroughly to make itsmooth. Press out any lumps with a flexible spatula, ifnecessary.
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2
Whisk in the rest of the milk and transfer the mixtureto a 2-quart heavy-bottom saucepan. Bring to a simmerover medium heat, whisking constantly. Oncebubbles that burp steam form, remove the pot fromthe heat and continue to stir for another 30 seconds.
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3
Cover the milk mixture with plastic wrap presseddirectly against the surface. Cool for 15 to 30 minutes.
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4
Meanwhile, combine the butter, sugar, citrus oil, andvanilla in the bowl of an electric mixer fitted with thepaddle attachment and beat on high speed for up to5 minutes.
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5
Add the milk mixture and continue to beat on highspeed until the filling is smooth, another 5 minutes.Beat in the ricotta cheese 1 tablespoon at a time.
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MilkMilk
6
Preheat the oven to 335°F and place the rack in themiddle position. Line the bottoms of three 9-by-2-inch round pans with parchment.
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7
Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl.
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VanillaVanilla
All Purpose FlourAll Purpose Flour
MilkMilk
SaltSalt
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8
Whisk each to combine.
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WhiskWhisk
9
In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak.
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10
Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.
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11
Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.
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12
Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
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13
Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
14
Stop the mixer and gently fold the meringue into the batter with a flexible spatula.
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15
Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
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16
Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.
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17
Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream.
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Whipped CreamWhipped Cream
StrawberriesStrawberries
Ricotta CheeseRicotta Cheese
18
Add more fresh strawberries around the edge of the cake if you like.
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StrawberriesStrawberries
19
From United Cakes of America: Recipes Celebrating Every State by Warren Brown. Copyright © 2010 by Warren Brown; photographs © 2010 by Joshua Cogan. Published in 2010 by Stewart, Tabori & Chang, an imprint of ABRAMS.
DifficultyExpert
Ready In45 m.
Servings8
Health Score4
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