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Sicilian Cream Cake (Cassata alla Siciliana)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.4834
Energy (kCal)2443.578
Carbohydrates (g)242.8266
Total fats (g)117.8564
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth. | 2. Add chocolate and fruit; mix well. | 3. Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices. | 4. Turn ricotta mixture into lined mold. | 5. Cover the top with remaining cake slices. | 6. Refrigerate overnight, or place in freezer for several hours. | 7. To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold. | 8. Sprinkle (lightly sift) confectioner's sugar over cake. | 9. If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake. | 10. Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    ricotta cheese 2 lbs 1578.5033 27.5784 102.1491 117.7527
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    maraschino cherry 1 ounce 46.7767 11.8983 0.0624 0.0595
    chocolate chip 2 tablespoons shredded sweet - - - -
    fruit 1/4 cup chopped candied 6.27 1.4883 0.2706 0.0429
    sponge cake 1 cut - - - -
    confectioner ' sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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