Amaretto Cassata Cake
Ingredients (UK Recipe)
Makes 16 slices
For the Filling:
500g ricotta, drained
250g icing sugar
50g plain or dark chocolate, grated
100g candied peel, finely chopped
1½tsp vanilla extract
For the Sponge:
150g plain flour
1tsp baking powder
1tsp vanilla extract
6 eggs, separated
225g unsalted butter
400g caster sugar
For the Syrup:
8tbsp amaretto or amaretto flavoured coffee syrup
For the Topping:
600ml whipping cream
1tbsp icing sugar
Start by making the filling. Make sure you have drained any excess water from the ricotta. Combine all of the filling ingredients together in a bowl, cover with cling film, then cool in the refrigerate for later.
Preheat the oven to 170°C and base line 2 x 23cm cake tins with baking paper.
Sift the flour, cornflour, baking powder and salt into a small bowl. Measure the milk and vanilla into a jug.
In a clean bowl, whisk the egg whites until they form stiff peaks, gradually pour in half of the caster sugar whilst whisking.
Now in a large bowl, cream together the butter and the remaining sugar, then mix in the egg yolks one at a time. Alternately add the dry ingredients and the wet ingredients about a quarter at a time. Finally, gently fold in the meringue using a metal spoon until well combined.
Split the mixture between the two tins and bake for 27 to 30minutes, or until the cake is bounces back when pressed. Leave the cakes to cool for a few minutes before carefully turning them out upside-down onto a wire rack.
Now to assemble the cake. When the sponges are cool, use a large knife to slice the layers in half horizontally so that you have 4 layers in total. As you are assembling the cake, drizzle 2tbsp of the syrup into each layer, followed by a layer of the ricotta filling.
Finish the cake off by whipping the cream with the icing sugar until thick, then pipe or spread it onto your cake. Decorate with cherries, almonds & grated chocolate.