This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.
If you’re unfamiliar with the unabashed pageantry that is Italian cassata, let me enlighten you. The Sicilian showstopper consists of a booze-soaked sponge cake layered with sweetened ricotta that’s cloaked in a bright green marzipan cape and adorned with all kinds of candied fruit with decorative piping.
It’s a cake that demands attention, and one that rejects the notion that simple is best. With cassata, more is more. This version takes those components and transforms them into a sheet cake, making the process a bit simpler to pull off. Instead of shaping the cake in a special form, you use the walls of a 13x9" baking pan to contain everything.
And the top can be gussied up or down as much as you like.nonstick vegetable oil sprayin the bowl of a stand mixer fitted with the whisk attachment on medium-high speed until pale, fluffy, and nearly tripled in volume, 7–10 minutes . Reduce speed to low and, with the motor running, addin a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until steaming , about 4 minutes.
Pour over batter, scraping saucepan to get every bit. Beat on low speed until batter is smooth, about 2 minutes. Scrape down bowl and fold gently once or twice to ensure batter is well combined . Scrape into prepared pan.
Bake cake until golden brown and top springs back when gently pressed, 40–45 minutes. Transfer pan to a wire rack and let cake cool. Run an offset spatula around sides of cake to loosen, then invert out onto rack.
Peel away parchment and discard. Set pan aside; no need to wash it. Holding a long serrated knife parallel to cutting board, split cake in half horizontally. Place bottom half, cut side up, in reserved pan.
Brush half of Marsala soak over cake.
Dollop filling over; spread into an even layer. Place remaining cake, cut side up, on top. Brush with remaining Marsala soak.as needed if sticking, until evenly colored and no streaks remain. Place on a sheet of parchment paper dusted with powdered sugar and roll out to about a 14x10" rectangle.
Using parchment, invert almond paste onto cake; peel away parchment and discard. Trim and tuck edges to perfectly fit pan; discard excess.in a medium bowl until smooth and very thick. Transfer icing to a pastry bag fitted with a very small straight tip ; pipe a pattern on top of marzipan as desired.
Decorate withZabaglione A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti. Boozy Cherry and Chocolate PavlovaA shortbread base made with cheddar cheese provides a salty contrast against a chewy caramel in this playful cookie bar that pays homage to Chicago mix popcorn.
Baking Make Ahead Italian Cake Ricotta Chocolate Marsala Bon Appétit
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Listen to BA Bake Club’s Podcast on Strawberry Roll CakeShilpa reveals her roll cake secrets and celebrated author and food stylist Donna Hay joins the chat.
Read more »
Mom gives heartwarming update on her son who fell into a coma after inhaling cake powderToday's Video Headlines: 05/14/26
Read more »
‘A Girl’s Girl’: Baker Sets Fire to $600 Birthday Cake for Customer’s Cheating Boyfriend“Had so much fun making this cake for your party tonight. It’s just one thing. Cheaters, Jonathan, we don’t like cheaters.”
Read more »
Cookie Butter Banana CupcakesWith ultra-tender cake and a few-ingredient frosting, this is a guaranteed crowd-pleaser for all ages.
Read more »