Cassata Cake

1 c Sugar

1 c Butter; softened

6 Egg yolks

2 c Cake flour; sifted

1/2 ts Baking powder

1/2 ts Salt

1/2 c Milk

6 Egg whites

3/4 c Sugar

1/4 c Pistachios; coarsely chopped

Orange-ricotta filling: 3/4 c Sugar

3 tb Cornstarch

3/4 c Milk

1 lb Ricotta cheese

2 tb Orange liqueur

1 1/2 ts Vanilla extract

3 1/2 oz Semi-sweet chocolate

Finely chopped 1/4 c Candied citron; finely

-chopped Vanilla frosting: 3/4 c Shortening

1 ts Vanilla extract

3 c Powdered sugar

5 tb Milk

Recipe by: BH&G Treas Country Crafts & Foods Preheat oven to 350 degrees. In large bowl, beat together 1 C sugar and the butter, about 7 minutes, or until very light and fluffy. Add egg yolks, one at a time, beating well after each. Beat about 5 minutes more, or until very fluffy. In a separate bowl, sift together cake flour, baking powder and salt. Add dry ingredients and milk alternately to creamed mixture, beating well after each addition. Wash beaters thoroughly. Beat egg whites with mixer until soft peaks form; gradually add the 3/4 C sugar. Continue beating until stiff peaks form. Fold into creamed mixture. Pour batter into and ungreased 10-inch tube pan. Bake for 50 to 55 minutes, or until cake tests done. Invert; cool in pan. Remove cake from pan; cut horizontally into three layers. Spread Orange-Ricotta Filling between layers. Frost top and side of cake with Vanilla Frosting, sprinkling nuts around edge of top. Chill. Orange-Ricotta Filling: In saucepan, combine sugar and cornstarch. Stir in milk all at once. Cook and stir until mixture is thick and bubbly, then cook for 2 minutes longer, stirring constantly. Remove from heat. Cover surface with clear plastic wrap. Cool without stirring. In mixing bowl, beat ricotta cheese with electric mixer until creamy. Blend in cooled sugar mixture, orange liqueur and vanilla. Stir in chocolate and candied citron. Makes about 3 C. Vanilla Frosting: In small bowl, cream together

shortening and vanilla thoroughly with electric mixer. Beat in powdered sugar, just until mixed. Beat in as much milk as necessary to make a frosting of spreading consistency. Use immediately to frost top and sides of cake.
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