Cassata alla Siciliana (Sicilian Cream Tart) So Tasty

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Cassata alla Siciliana (Sicilian Cream Tart)

"A lovely sponge layer cake full of a satisfying ricotta cheese filling."

Ingredients :

6 eggs
half of cup white sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange zest
2 tablespoons sherry
1 cup cake flour
half teaspoon salt
1 half of kilos ricotta cheese
6 tablespoons rum
half of cup confectioners' sugar
2 (1 ounce) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
half of teaspoon floor cinnamon
1/2 cup chopped toasted almonds
1/4 cup butter
2 half cups confectioners' sugar
2 egg whites
1 teaspoon almond extract
1/4 cup rum
1/4 cup confectioners' sugar for dusting

Instructions :

Prep :	Cook : 12M	Ready in :

Preheat oven to 350 stages F (175 tiers C).
To Make Pan di Spagna (Sponge Cake): Have the following substances at room temperature for as a minimum one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon coloured. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat till foamy.
Sift flour three times and fold into eggs yolks gently however thoroughly. Beat egg whites until foamy, add salt, and beat till stiff but now not dry. Fold into yolks. Pour batter into one ungreased 9 inch spring form pan.
Bake at 350 levels F (one hundred seventy five ranges C) for fifty to 60 mins. Test via urgent lightly with finger tip, if cake springs returned without delay it's far carried out. Leave cake in pan to chill, and invert on a twine rack.
Once cake is absolutely cool slice into 3 layers and sprinkle layers with rum.
To Make Filling: Crush ricotta very finely with hands or a potato masher, upload half of cup confectioner's sugar and beat for approximately three minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
Spread ricotta filling over sponge cake layers, the use of half-inch of filling on every layer. Leave the top and facets of cake undeniable.
To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites till stiff and steadily beat into the egg whites the final 1 half of cups confectioners' sugar. Fold egg whites into the butter mixture and upload fold in 1 teaspoon almond extract.
Cover facets and top cake lightly with frosting. Store in refrigerator until prepared to serve. Serves 10.

Notes :

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