Sicilian Rum Cake - {Cassata}

Recipe Ingredients

		Spongecake
		Butter - for preparing pan
3/4 cup	46g / 1.6oz	Unbleached flour - plus more
4		Eggs - separated
3/4 cup	148g / 5.2oz	Sugar - plus
2 tablespoons	30ml	Sugar
1/2 teaspoon	2.5ml	Vanilla extract
1		Salt
1/4 cup	49g / 1.7oz	Melted unsalted butter - room temperature
		Assembly
1		Spongecake - (listed above)
1/4 cup	59ml	Light rum
1/2 cup	73g / 2.6oz	Chopped candied fruits
		= (such as orange, lemon and pineapple)
1 1/2 lbs	681g / 24oz	Ricotta cheese - (2 1/2 cups)
1 cup	198g / 7oz	Sifted powdered sugar
1/2 teaspoon	2.5ml	Cinnamon
1/4 teaspoon	1.3ml	Almond extract
1 oz	28g	Unsweetened chocolate - grated
		Cocoa powder - for garnish
6		Sliced candied cherries - for garnish

Recipe Instructions

For the Spongecake: Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.

Combine the egg yolks and 3/4 cup sugar in a mixing bowl, whisking until thick and light. Stir in the vanilla. Beat the egg whites and salt until they form soft peaks. Add the remaining 2 tablespoons of sugar and beat until glossy, 15 to 20 seconds. Incorporate 1/3 of the whites into the yolk mixture.

Sift 1/4 cup of the flour over the mixture and fold it in. Repeat, folding in whites and flour, until the last flour is nearly incorporated. Fold in the butter. Pour the batter into the pan. Bake just until the cake pulls away from the pan, 30 minutes. Cool slightly before unmolding.

For Assembly: Cut the Spongecake into 3 layers (For a 2-layer cake, cut the cake in half). Pour rum over the candied fruits. Beat the cheese, powdered sugar, cinnamon and almond extract until creamy, about 2 minutes. Drain the fruit and stir it in, along with the chocolate, blending well.

Place 1 cake layer on a large cake plate and spread with 1/3 of the filling. Top with the second layer and spread with 1/3 of the filling. Top with the remaining layer and spread the remaining filling over top. Sprinkle with cocoa powder and garnish with the cherries. Chill 1 hour.

This recipe yields 8 to 10 servings.

Each of 10 servings: 382 calories; 112 mg sodium; 126 mg cholesterol; 16 grams fat; 10 grams saturated fat; 46 grams carbohydrates; 11 grams protein; 0.75 grams fiber.

Source:
The Los Angeles Times, 05-22-2002

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