Saturday Beefcake

Weddings are fun. They are great fun all the way down to the cake. They are fun even for those who are not necessarily supportive of everything matrimony entails. So, along with a recipe for what will be called a Sicilian Wedding Cake, the Beefcake portion of this weekly post will include photography of same gender couples who are not necessarily married, but may or may not have great fun eventually.

While searching for recipes for Pan di Spagna, which is an integral part of this recipe, it is evident that it requires much work because all recipes require much manipulation especially of the eggs and sugar. This posting will forego that and focus on the construction of what has been called a Cassata alla Siciliana. This recipe is a bit different from the cassate that one might find, hence, Sicilian Wedding Cake --

Torta Matrimoniale alla Siciliana

1 Pan di Spagna
500 gr of Fresh Ricotta
Heavy cream, whipped
Confectioner's sugar (about 150 grams)
Cointreau or any orange liqueur
Citron
Semi-sweet Chocolate (chopped or in chips)

1. The cake, homemade or otherwise, should be chilled. The number of layers is dependent on the constructor. The layers should not be very thick. While preparing the following cream, soak the cake with the liqueur to taste.
2. Force the ricotta through a sieve until it's smooth. Beat it constantly and add the cream and confectioner's sugar.
3. Take equal parts of the citron and chocolate -- about 3 spoonfuls of each and put them in a blender for a minute and then fold them into the ricotta cream.
4. It is now time to build the cake spreading the mixture between the layers and then allow them to sit for a time in the refrigerator while the frosting is prepared.

1. Remainder of chocolate
2. Small cup of strong coffee (about 3/4)
3. 250 grams of chilled sweet butter cut into slim slices

1. Melt the chocolate in a double boiler with the coffee stirring constantly
2. Remove from heat and beat in the butter one piece at a time, beat constantly until it achieves the right consistency. The consistency may vary from very creamy to smooth and buttery. Some refrigeration may help.
3. The frosting will cover the cake layered with the cream. Let it 'ripen' for at least six hours or overnight.


This is a taste treat that is very close to being on a honeymoon.

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