cassata cake

Ingredients

• Servings: 1
• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 5 eggs
• 1/2 cup cold water
• 1 1/4 cups white sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 2 pounds whole milk ricotta cheese
• 2 1/4 cups confectioners' sugar
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons vanilla extract
• 2 (1 ounce) squares semi-sweet chocolate
• 1/2 cup candied lemon peel
• 1/3 cup white sugar
• 1/4 cup water
• 2 tablespoons light
• 6 (1 ounce) squares bittersweet chocolate, chopped
• 1/3 cup heavy whipping cream
• 3 tablespoons unsalted butter, cubed

Recipe

• preheat the oven to 325 degrees f (165 degrees c). grease and line with parchment paper 2 nine inch round layer pans.
• sift the flour, baking powder, and salt together.
• separate the eggs and set the egg whites aside. beat the egg yolks together on medium-high speed until very thick, about 4 minutes. gradually add the cold water. add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. add 1 teaspoon of the vanilla. sift the flour mixture over the egg yolk mixture and fold in.
• beat the egg whites and cream of tartar together until stiff peaks form. fold this into the yolk mixture. divide batter between the pans.
• bake at 325 degrees f (165 degrees c) for 25 minutes. cool on rack for 10 minutes and then invert and cool completely.
• cut each cake layer in half. place one of the 4 halves on a cake board or plate and sprinkle with a little of the syrup. spread about 1-1/2 cups of the filling over this layer. add a second layer of cake and repeat this procedure. top the cake with the last layer of cake. chill at least 4 hours. spread chocolate glaze over top of cake.
• to make ricotta cheese filling: beat the ricotta cheese well and add the confectioner's sugar and cinnamon. add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. stir in the candied lemon peel and mix. chill until ready to use.
• to make the syrup: place 1/3 cup of the sugar and the water in a small saucepan. bring to a boil over medium heat, stirring to dissolve sugar. boil 1 minute and then remove from heat and add the . cool to room temperature.
• to make the chocolate glaze: melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. add the butter and whisk until dissolved. cool mixture until spreadable. spread over the top of the cake.