Cassata
Cassata
Almond Layer
2 eggs, separated
1/2 cup powdered sugar
1/2 cup heavy cream
1/2 tsp almond extract
Chocolate Layer
2 eggs, separated
1/2 cup powdered sugar
1/2 cup heavy cream
2 oz semi-sweet chocolate
2 tbsps cocoa
1 1/2 tbsps water
Fruit Layer
1 cup heavy cream
2 tbsps maraschino or light rum
1 egg white
1/2 cup powdered sugar
1/2 cup candied fruit
l oz shelled chopped pistachios
1.To prepare the almond layer, beat egg whites until stiff peaks form, gradually beating in the powdered sugar a spoonful at a time. Lightly beat the egg yolks and fold in the whites. Whip the cream with the almond extract until soft peaks form, and fold into the egg mixture. Lightly oil an 8 inch round cake pan. Pour in the almond layer mixture and smooth over the top. Cover with plastic wrap and freeze until firm.
2. To prepare the chocolate layer, beat the egg whites until stiff but not dry and gradually beat in the powdered sugar. Whip the cream until soft and fold into the egg white mixture. Put the chocolate in the top of a double boiler over simmering water. Remove it from the heat and stir in the egg yolks. Combine cocoa and water and add to the chocolate mixture. Allow to cool and then fold into the egg white mixture. Spoon the chocolate layer over the almond layer and return, covered, to the freezer.
3. To make the rum fruit layer, whip the cream until soft peaks form. Whip the egg white until about the same consistency as cream. Gradually add the powdered sugar, beating well after each addition. Combine the two mixtures, fold in the rum, fruit and nuts. Spread this mixture on top of the chocolate layer, cover and freeze until firm.
4. To serve, loosen the cassata from around the edges of the pan with a small knife. Place a hot cloth around the pan for a few seconds to help loosen. Turn out onto a serving plate and cut into wedges to serve.
Almond Layer
2 eggs, separated
1/2 cup powdered sugar
1/2 cup heavy cream
1/2 tsp almond extract
Chocolate Layer
2 eggs, separated
1/2 cup powdered sugar
1/2 cup heavy cream
2 oz semi-sweet chocolate
2 tbsps cocoa
1 1/2 tbsps water
Fruit Layer
1 cup heavy cream
2 tbsps maraschino or light rum
1 egg white
1/2 cup powdered sugar
1/2 cup candied fruit
l oz shelled chopped pistachios
1.To prepare the almond layer, beat egg whites until stiff peaks form, gradually beating in the powdered sugar a spoonful at a time. Lightly beat the egg yolks and fold in the whites. Whip the cream with the almond extract until soft peaks form, and fold into the egg mixture. Lightly oil an 8 inch round cake pan. Pour in the almond layer mixture and smooth over the top. Cover with plastic wrap and freeze until firm.
2. To prepare the chocolate layer, beat the egg whites until stiff but not dry and gradually beat in the powdered sugar. Whip the cream until soft and fold into the egg white mixture. Put the chocolate in the top of a double boiler over simmering water. Remove it from the heat and stir in the egg yolks. Combine cocoa and water and add to the chocolate mixture. Allow to cool and then fold into the egg white mixture. Spoon the chocolate layer over the almond layer and return, covered, to the freezer.
3. To make the rum fruit layer, whip the cream until soft peaks form. Whip the egg white until about the same consistency as cream. Gradually add the powdered sugar, beating well after each addition. Combine the two mixtures, fold in the rum, fruit and nuts. Spread this mixture on top of the chocolate layer, cover and freeze until firm.
4. To serve, loosen the cassata from around the edges of the pan with a small knife. Place a hot cloth around the pan for a few seconds to help loosen. Turn out onto a serving plate and cut into wedges to serve.
Cassata
Reviewed by Unknown
on
05:53
Rating:
Reviewed by Unknown
on
05:53
Rating:
