Cassata Alla Sicilliana
This Christmas cake was a must for my late brother. For years, that is what he wanted, from me for a gift. He knew that when he asked guests to dinner, and noted what the desert would be, they always accepted.
1 loaf pound cake (9x5x3 - inch)
2/3 cup orange juice
1/4 cup light rum
1 pound riccota cheese
2/3 cup toasted, chopped filberts, divided
1/4 cup sugar
1/4 cup miniature chocolate chips
1/4 cup mixed candied fruit, chopped
Glossy chocolate frosting.
Use homemade, frozen or packaged pound cake.
Split cake horizontally into 3 layers.
Mix orange juice and rum.
Combine 3 tablespoons of the juice with the cheese, 1/3 cup filberts, sugar, chocolate chips, and candied fruit.
Sprinkle cut surfaces of the cake with remaining juice and let stand for 10 minutes.
Spread cheese filling between cut layers and press together firmly into loaf shape.
Trim edges, if desired.
Frost cake with Glossy Chocolate Frosting. Sprinkle with remaining filberts
Chill, overnight.
Glossy Chocolate Frosting
2 1/2 ounces unsweetened chocolate, melted.
2 tablespoons hot water
1 1/4 cup sifted confectioners sugar
1 egg yolk
3 tablespoons butter
Add 2 tablespoons hot water to the melted chocolate.
Add the confectioners sugar and blend.
Beat in one egg yolk.
Add the butter, one tablespoon at a time, beating well after each addition.
Makes about one cup.
When pressing the layers together, it will look like a mess. There is nothing wrong, expect it to happen. Just proceed as directed.
The next day when you cut it to serve, you will notice how all has melded together into one delicious mass.
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