Cassata Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Cassata Cake
Categories: Cakes, Chocolate
Yield: 16 servings

1 c Sugar
1 c Butter; softened
6 Egg yolks
2 c Cake flour; sifted
1/2 ts Baking powder
1/2 ts Salt
1/2 c Milk
6 Egg whites
3/4 c Sugar
1/4 c Pistachios; coarsely chopped
Orange-ricotta filling:
3/4 c Sugar
3 tb Cornstarch
3/4 c Milk
1 lb Ricotta cheese
2 tb Orange liqueur
1 1/2 ts Vanilla extract
3 1/2 oz Semi-sweet chocolate
Finely chopped
1/4 c Candied citron; finely
-chopped
Vanilla frosting:
3/4 c Shortening
1 ts Vanilla extract
3 c Powdered sugar
5 tb Milk

Recipe by: BH&G Treas Country Crafts & Foods
Preheat oven to 350 degrees. In large bowl, beat together 1
C sugar and the butter, about 7 minutes, or until very
light and fluffy. Add egg yolks, one at a time, beating
well after each. Beat about 5 minutes more, or until very
fluffy.
In a separate bowl, sift together cake flour, baking powder
and salt. Add dry ingredients and milk alternately to
creamed mixture, beating well after each addition. Wash
beaters thoroughly.
Beat egg whites with mixer until soft peaks form; gradually
add the 3/4 C sugar. Continue beating until stiff peaks
form. Fold into creamed mixture. Pour batter into and
ungreased 10-inch tube pan. Bake for 50 to 55 minutes, or
until cake tests done. Invert; cool in pan. Remove cake
from pan; cut horizontally into three layers. Spread
Orange-Ricotta Filling between layers. Frost top and side
of cake with Vanilla Frosting, sprinkling nuts around edge
of top. Chill.
Orange-Ricotta Filling: In saucepan, combine sugar and
cornstarch. Stir in milk all at once. Cook and stir until
mixture is thick and bubbly, then cook for 2 minutes
longer, stirring constantly. Remove from heat. Cover
surface with clear plastic wrap. Cool without stirring. In
mixing bowl, beat ricotta cheese with electric mixer until
creamy. Blend in cooled sugar mixture, orange liqueur and
vanilla. Stir in chocolate and candied citron. Makes about
3 C. Vanilla Frosting: In small bowl, cream together
shortening and vanilla thoroughly with electric mixer. Beat
in powdered sugar, just until mixed. Beat in as much milk
as necessary to make a frosting of spreading consistency.
Use immediately to frost top and sides of cake.

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