skunkstripe
08-26-2008, 08:03 PM
Cassata alla Siciliana
1:
2 frozen pound cakes, cut lengthwise into 3 pieces
2: Filling
1 lb ricotta cheese, mixed til smooth
2 T heavy cream
1/4 C fine sugar
3 T Grand Marnier or similar liqueur or Orange bitters
3 T coarsely chopped mixed candied fruit
2 oz coarsely chopped semi-sweet chocolate
Mix well and spread over fisrt layer of pound cake, add second layer, spread mixture on that, then add third layer. Repeat for other pound cake. Layers will be wobbly, so refrigerate til firm.
3: Icing
12 oz semi-sweet chocolate
3/4 C strong coffee
1/2 lb unsalted butter, cut into pats, chilled
Melt chocolate in coffee gently (double boiler is good). When chocolate is dossolved, remove from heat, beat in butter one pat at a time til mixture is smooth. Chill frosting til thick and spread over top and sides.
Wrap loosely and refrigerate for 24 hrs.
1:
2 frozen pound cakes, cut lengthwise into 3 pieces
2: Filling
1 lb ricotta cheese, mixed til smooth
2 T heavy cream
1/4 C fine sugar
3 T Grand Marnier or similar liqueur or Orange bitters
3 T coarsely chopped mixed candied fruit
2 oz coarsely chopped semi-sweet chocolate
Mix well and spread over fisrt layer of pound cake, add second layer, spread mixture on that, then add third layer. Repeat for other pound cake. Layers will be wobbly, so refrigerate til firm.
3: Icing
12 oz semi-sweet chocolate
3/4 C strong coffee
1/2 lb unsalted butter, cut into pats, chilled
Melt chocolate in coffee gently (double boiler is good). When chocolate is dossolved, remove from heat, beat in butter one pat at a time til mixture is smooth. Chill frosting til thick and spread over top and sides.
Wrap loosely and refrigerate for 24 hrs.