SICILIAN CASSATA: RICOTTA CAKE
Provided by Food Network
Categories dessert
Time 39m
Yield 10 servings as dessert
Number Of Ingredients 8
Steps:
- Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
- Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
- Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
- Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
- The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.
RICOTTA SELF-FILLING CAKE RECIPE - (3.9/5)
Provided by BobLongo
Number Of Ingredients 6
Steps:
- Mix cake according to package directions. Pour into a greased and lightly floured 13 x 9-inch baking dish. Combine cheese, eggs, egg whites, sugar, and vanilla and mix well. Pour mixture over cake batter and bake for about 1 hour at 300 degrees.
RICOTTA-RAISIN COFFEE CAKE
These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois
Provided by Taste of Home
Time 35m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.
Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.
RICOTTA CAKE
Make and share this Ricotta Cake recipe from Food.com.
Provided by Patty Neto
Categories Dessert
Time 55m
Yield 18-20 three inch by three inch squares, 18-20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease and flour 9x13 pan.
- Follow cake mix direction and pour into prepared pan.
- Mix ricotta, vanilla and sugar until well blended with hand mixer.
- Place by spoonfuls on top of batter as close together and evenly as possible.
- Bake for 25 mins and then sprinkle with cinnamon sugar mixture and continue to bake until toothpick comes out clean,about 15-20 more minutes.
- The ricotta will be on the bottom and the nice moist cake on the top.
- ENJOY!
RICOTTA CHEESE FILLED CAKE
Make and share this Ricotta Cheese Filled Cake recipe from Food.com.
Provided by Joseph Mininni
Categories Dessert
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix cake according to directions on box.
- Grease and flour 13x9 inch pan.
- Pour cake mix into pan.
- Mix Ricotta, sugar, beaten eggs and vanilla.
- Pour filling mixture over cake batter and spread evenly.
- Do not mix with batter! Bake at 350 degrees for 1 hour or until toothpick comes out clean.
- Cool completely.
- Cut into squares to serve. Holly Wickstrom Guild of St. Mary of the Nativity, Scituate, MA - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 4725.9, Fat 197.9, SaturatedFat 90.9, Cholesterol 1218.7, Sodium 4493.1, Carbohydrate 588.9, Fiber 5.8, Sugar 380.5, Protein 150.7
RICOTTA CAKE
Gussy up your yellow cake with this ricotta variation.
Provided by Sandy Pescosolido
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Prepare the cake according to the directions on the package.
- In a medium bowl, combine ricotta, sugar, eggs and vanilla. Mix until smooth. Drop by spoonfuls on top of uncooked cake.
- Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the cake comes out clean. Sprinkle cooled cake with confectioners sugar. Keep refrigerated.
Nutrition Facts : Calories 181.9 calories, Carbohydrate 25.1 g, Cholesterol 43.2 mg, Fat 6.3 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 2.5 g, Sodium 200.5 mg, Sugar 15.8 g
ITALIAN RICOTTA CAKE
This is an excellent, filling dessert that feeds a crowd! I bring this cake to family get-togethers and am always asked for the recipe! It is made in a 9x13-inch pan, and has a cheesecake-like consistency. Serve it with whipped cream and fresh or frozen berries.
Provided by Karin
Time 6h
Yield 12
Number Of Ingredients 14
Steps:
- Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.
- Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.
Nutrition Facts : Calories 576.3 calories, Carbohydrate 61.1 g, Cholesterol 191.2 mg, Fat 27.1 g, Fiber 0.9 g, Protein 20.2 g, SaturatedFat 16 g, Sodium 286.9 mg, Sugar 38.2 g
OLD-WORLD RICOTTA CHEESECAKE
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Combine zwieback crumbs, sugar and cinnamon; mix in butter until mixture is crumbled. Press onto bottom and 1-1/2 in. up sides of a greased 9-in. springform pan. Refrigerate until chilled., Preheat oven to 350°. Beat all filling ingredients except eggs until smooth. Add eggs; beat on low until combined. Pour into crust. Place pan on a baking sheet., Bake until center is set, about 50 minutes. Remove from oven; let stand 15 minutes, leaving oven on. Combine topping ingredients; spoon around edge of cheesecake. Carefully spread over filling. Bake 10 minutes longer. Loosen sides from pan with a knife; cool 1 hour. Refrigerate 3 hours or overnight, covering when completely cooled. Remove rim from pan. Refrigerate leftovers.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 83mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (16g sugars, Fiber 0 fiber), Protein 7g protein.
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