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Gallery Brandied-Cherry Cassata Recipe Summary Servings: 9
Ingredients Ingredient Checklist 3 cups fresh ricotta cheese 2 cups granulated sugar 1 tablespoon freshly grated orange zest 1 vanilla bean, halved lengthwise 1 1/2 cups drained brandied cherries plus 1/4 cup liquid from jar Vegetable-oil cooking spray 1 cup all-purpose flour, plus more for dusting 1/2 cup milk 4 tablespoons unsalted butter 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt Confectioners’ sugar, for dusting
Gallery Brandied-Cherry Cassata
Recipe Summary Servings: 9
Gallery
Brandied-Cherry Cassata
Brandied-Cherry Cassata
Brandied-Cherry Cassata
Recipe Summary Servings: 9
Recipe Summary
Servings: 9
Servings: 9
9
Ingredients
Ingredients
- 3 cups fresh ricotta cheese 2 cups granulated sugar 1 tablespoon freshly grated orange zest 1 vanilla bean, halved lengthwise 1 1/2 cups drained brandied cherries plus 1/4 cup liquid from jar Vegetable-oil cooking spray 1 cup all-purpose flour, plus more for dusting 1/2 cup milk 4 tablespoons unsalted butter 2 large eggs, room temperature 1 teaspoon pure vanilla extract 1 teaspoon baking powder 1/4 teaspoon salt Confectioners’ sugar, for dusting
Directions
Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate.
Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess.
Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix).
Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely.
Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners’ sugar. Cut into 9 squares.
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All Reviews for Brandied-Cherry Cassata
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
