Orange Cassata
For best results, frost the cake in two stages. First apply a thin layer of
frosting, called a crumb coat, to seal in crumbs and smooth its shape. Chill
the cake for 5 to 10 minutes, then finish frosting it. CAKE:
1 Orange Sponge Cake (recipe below) SUGAR SYRUP:
2 tablespoons sugar
2 tablespoons water
1 tablespoon Grand Marnier liqueur or orange juice
FILLING:
1 container (15 ounces) whole milk ricotta cheese**
3 tablespoons sugar
3 tablespoons Grand Marnier liqueur or orange juice
2 tablespoons whipping cream
2 ounces semisweet chocolate, chopped
1/3 cup coarsely chopped Candied Orange Peel (recipe below) FROSTING:
6 ounces semisweet chocolate, chopped
1/3 cup cold coffee
1/2 cup unsalted butter, softened, cut up
1. Prepare Orange Sponge Cake. Slice cake crosswise to create 3 equal layers.
2. To prepare sugar syrup, in small saucepan, combine 2 tablespoons sugar
and water. Bring to a boil, stirring until sugar dissolves. Stir in 1
tablespoon liqueur. 3. Brush both sides of each cake layer with sugar
syrup. Set aside. 4. In large bowl, beat ricotta cheese at medium speed
until smooth. Add 3 tablespoons sugar, 3 tablespoons liqueur and cream; beat
until mixed. Stir in 2 ounces chocolate and candied orange peel. 5. To
assemble cake, place one layer on serving platter. Spread with half of filling.
Top with second cake layer and remaining half of filling. Top with third cake
layer. Cover; refrigerate while preparing frosting. 6. In medium bowl,
combine 6 ounces chocolate and coffee. Place bowl over saucepan of barely
simmering water (bowl should not touch water). Heat until melted and smooth,
stirring occasionally. Remove from heat. Slowly add butter,
stirring until melted. Refrigerate until of spreading consistency. 7. If
necessary, trim sides of cake until even. Frost with frosting. Refrigerate
until ready to serve. Store in refrigerator. Let stand at room temperature 15
minutes before serving. **Whole milk ricotta cheese is a necessity for
this dessert. Low-fat ricotta cheese tends to be very grainy and detracts from
the desired creamy texture. 12 servings
Orange Sponge Cake
This sponge cake is the base for Orange Cassata.
4 large eggs, room temperature, separated
1 cup granulated sugar
3 tablespoons warm whole milk
1 tablespoon grated orange peel
1/2 teaspoon vanilla
1 cup sifted cake flour
1/2 teaspoon cream of tartar
2 tablespoons unsalted butter, melted, cooled
1. Heat oven to 400°F. Spray 15x10x1-inch pan with nonstick cooking spray.
Line pan with parchment paper; spray paper and lightly flour. 2. In large
bowl, combine egg yolks and 1/2 cup of the sugar; mix well. Place bowl over
saucepan of barely simmering water (bowl should not touch water). Whisk egg
mixture constantly 1 to 2 minutes or until sugar is dissolved and mixture is
warm to the touch. Remove from heat. 3. Beat egg mixture at medium-high
speed 5 minutes or until mixture is thick enough to hold a 3-second ribbon.
Reduce speed to medium; slowly add milk, orange peel and vanilla, beating until
combined. Gradually sift and fold flour into yolk mixture; fold until
thoroughly combined. 4. In another large bowl, beat egg whites at medium
speed just until frothy. Add cream of tartar. Increase speed to medium-high;
beat until soft peaks form. Gradually add remaining 1/2 cup sugar, beating
until stiff peaks form. Fold 1/4 of egg whites into batter to
lighten mixture. Gently and quickly fold in remaining egg whites until
combined. 5. Place butter in medium bowl. Add large spoonful of batter to
butter; whisk until well mixed. Fold mixture back into batter. Pour batter into
pan, gently spreading evenly. 6. Bake 10 to 12 minutes or until cake
springs back when lightly touched and starts to shrink away from sides of pan.
Cool in pan on wire rack.
Candied Orange Peel
1 orange
3/4 cup granulated sugar
1/2 cup water
1&1/2 tablespoons corn syrup
1. With vegetable peeler, peel orange in long strips. (Avoid the bitter white
pith below the peel.) 2. Place peel in small saucepan; cover with water.
Bring to a boil. Reduce heat to low; simmer 10 minutes to soften peel. Drain;
set peel aside. 3. In same saucepan, combine 1/2 cup of the sugar, 1/2
cup water and corn syrup. Bring to a boil; boil 2 minutes or until sugar is
dissolved. Add orange peel. Reduce heat to low; simmer 15 to 20 minutes,
stirring occasionally. 4. Drain orange peel. Place remaining 1/4 cup
sugar in small bowl; add peel and toss. Candied peel can be stored in airtight
container in refrigerator several weeks.
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