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Tag Archives: Italian Birthday Cake

Sicilian Ricotta Birthday Cake

We recently celebrated a dear friend’s birthday with a special dinner to honor him. I offered to make his birthday cake, as I know, he is found of Italian cakes, especially if they are made with ricotta cheese. There are numerous versions of the Sicilian Cassata Cake, but this is my version. One, where, I have worked out the flavors that we like in a cake of this type. If you want to make a special occasion cake, this is a great cake to make.

Ingredients

Cake

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
2½ cups all-purpose flour, spooned and leveled, plus more for the pans
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1½ cups sugar
2 teaspoons pure vanilla extract
3 large eggs, at room temperature
1 cup whole milk

Filling

2 1/2 cups whole milk ricotta
1 cup confectioners sugar
1/2 teaspoon orange extract
2 oz finely chopped good quality chocolate
Zest from one orange

Syrup

Juice of one orange
½ teaspoon agave nectar
1 teaspoon white rum

Whipped Topping

2 cups heavy cream whipped
1/2 cup confectioners sugar
½ teaspoon orange extract

Garnish

Candied orange peel
Cake writing decoration

Directions

To make the cake layers:

Heat the oven to 350°F.

Butter two 8 or 9 inch round cake pans, line the bottoms with parchment paper cut into circles to fit, butter again and dust with flour, tapping out the excess.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes.

Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

Reduce the mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not over-mix).

Transfer the batter to the prepared pans. The best way to get an even amount of batter in each pan is to weigh the pans on a scale. This is a tip I learned from Alton Brown and it works perfectly.

Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

To make the filling:

Combine the ricotta with the remaining filling ingredients in a storage bowl with a cover. Place in the refrigerator until ready to assemble the cake.

Once the layers are completely cool, cut each layer in half with a serrated knife to form four layers.

To make the syrup:

Combine the orange juice with the rum and agave in a small dish.Brush the syrup over the cut sides of the layers until it is all used. Let the layers rest for 30 minutes.


To add the filling:

Place one layer, cut side up on a cake plate and spread some of the ricotta filling over the layer leaving a ¼ inch edge all around the cake without the filling. (This way the filling will not ooze out of the layer when you place another layer on top.)

Place the next layer, cut side up, on top of the filling and repeat with another layer of ricotta filling.

Repeat with the third layer, cut side up. Place the fourth layer, cut side down, on top of the ricotta filling.

Place the cake in the refrigerator while you make the whipped topping.

Make the Whipped Topping:

In a mixing bowl combine the heavy cream, orange extract and powdered sugar.

Beat the mixture until the cream forms soft peaks.

Remove the cake from the refrigerator and spread the whipped cream on the sides of the cake and then on the top.

Decorate the edge of the top of the cake with candied orange peel.

Write Happy Birthday in the center, if desired.

 

 

 



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