Cassata Cake

Ingredients

• 1.5 cups cake flour
• 0.5 teaspoons baking powder
• 0.25 teaspoons salt
• 5 large eggs
• 0.5 cups cold water
• 1.25 cups white sugar
• 1 teaspoon vanilla extract
• 0.5 teaspoons cream of tartar
• 2 pounds whole milk ricotta cheese
• 2.25 cups confectioners' sugar
• 0.5 teaspoons ground cinnamon
• 1.5 teaspoons vanilla extract
• 2 squaress semi-sweet chocolate , 1 ounce
• 0.5 cups candied lemon peel
• 0.33 cups white sugar
• 0.25 cups water
• 2 tablespoons light rum
• 6 squaress bittersweet chocolate , 1 ounce
• 0.33 cups heavy whipping cream
• 3 tablespoons unsalted butter , cubed

Instructions

1. 1

   Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.

2. 2

   Sift flour, baking powder, and salt together in a bowl.

3. 3

   Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.

4. 4

   Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.

5. 5

   Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.

6. 6

   To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.

7. 7

   To make the rum syrup: Place 1/3 cup of sugar and water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add rum. Cool syrup to room temperature.

8. 8

   Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.

9. 9

   Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.

10. 10

    To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.

11. 11

    Spread over the top of the chilled cake.