If you’ve been looking for a recipe to make your cassata cake, or you’ve always wanted to try Corbo’s cassata cake, then this post is for you. If you’re looking for a classic Corbo’s Cassata Cake Recipe, this is one of the best. This is a classic dish, similar to a cake sandwich. Cassata is baked pastries that are shaped like the shape of a hexagon.
Making cassata cake has a special charm: it’s a simple but spectacularly delicious recipe that people of all ages love to make. What exactly is cassata cake? It’s a traditional Italian cake that is usually made from salted egg yolks, butter, and flour. It can be found in many different forms in different regions of Italy, such as lasagna, ravioli, tortellini, and casserole. And it’s one of the most popular desserts in Italy. Cassata or Cassata cake is a traditional Italian sweet that is similar to the German Kuchen but is made by hand-rolling the filling into a ball. This cassata cake is my attempt at a very simple and easy dessert that I can make at home, with no special equipment.
Corbo’s cassata cake is a delicious and easy recipe that is quick to put together. Cassata is an ancient Italian dessert made with a very light sponge cake and nutmeg. It’s an elegant, sweet dessert popular on the island of Sicily, and it’s perfect for entertaining or as an elegant dessert for a special occasion.
How to make Corbo’s Cassata Cake Recipe
Sometime during the holiday season, my mom is sure to make a Corbo’s cassata cake. This is the most commonly made cake in the south of Italy. It is fairly simple to make and can be served as a light breakfast or brunch. The recipe was originally given to me by my dad, Alvin Cassata.
FOR THE CREME PATISSIERE
- Vanilla, 1 tsp
- Half & Half, 2 cups (OR 1 cup milk + 1 cup heavy cream)
- Sugar, 1/2 cup
- Egg yolks, 6
- Cornstarch, 3 tbsp
- Sea salt, 1/4 tsp
- Butter, 6 tbsp (sliced)
FOR ITALIAN SPONGE CAKE
- Egg whites, 8 (room temperature)
- Cream of tartar, 1 tsp
- Sugar, 1/4 cup
- Cake flour, 2 1/4 cups
- Sugar, 1 1/4 cups
- Baking powder, 1 tbsp
- Sea salt, 1 tsp
- Yolks, 5
- Lemon, 1 (juiced)
- Canola oil, 1/2 cup
- Water, 1/2 cup
FOR STRAWBERRY SYRUP
- Strawberries, 16 oz (chopped) (save a few whole for topping)
- Sugar, 1 1/2 cups
- Grand Marnier, 1 cup
FOR WHIPPED CREAM TOPPING
- Whipping cream, 4 cups
- Confectioners’ sugar, 3 cups
Start by making the creme patissiere (a.k.a. custard filling). Stir together the vanilla and half-and-half in a saucepot over medium heat until lightly simmering. Avoid bringing to a rolling boil.
Combine sugar, egg yolks, cornstarch, and salt in a small bowl until thick paste forms. Pour about a quarter to half cup of the hot milk mixture into the mixture to temper it. While pouring in the milk mixture, whisking continuously to ensure the eggs don’t scramble. The egg mixture should be smooth and golden in color.
While whisking constantly, slowly pour the tempered egg mixture into the milk that is lightly simmering. Let it simmer for 5-8 minutes. Keep whisking until the mixture thickens and becomes custardy in consistency. Stir constantly and remove from the heat. Whisk in the sliced butter and continue whisking until the butter is fully melted and the custard is creamy and smooth.
Put the custard into a new bowl, using a spatula to remove every bit of it from the pan. Let it cool for 15-20 minutes, until no more steam is present. Cover the custard with a sheet of plastic wrap and lightly press the plastic wrap down until it is touching the surface. Transfer the bowl to the refrigerator after allowing it to cool to room temperature for about an hour. Place in the refrigerator for at least 10 hours or overnight. You can prepare the custard up to two days in advance.
Prepare the cakes by preheating the oven to 325°F and greasing two 9×9 cake pans with butter or cooking spray. Cut parchment paper into circles to fit the bottoms of the pans. Make lines for the edges of the pans with the strips. The strips around the edges of the cake pans should be about a quarter to half inch higher than the sides. Coat the parchement lightly with oil. Place the pans aside.
Whip the egg whites and cream of tartar together in the bowl of a stand mixer until very foamy. Pour in the sugar gradually while the mixer continues to whip rapidly. Whip until stiff peaks form but the mixture does not look dry (if it looks “dry” and “crumbly,” you have overmixed and will need to restart).
Combine the cake flour, sugar, baking powder, and salt in a separate bowl.
Combine the remaining egg yolks with the lemon, water, and canola oil in a smaller bowl. Whisk the ingredients with a hand mixer until a pale cream forms, about 2-3 minutes.
The egg yolk mixture should be incorporated into the flour mixture. Gently fold the egg whites into the mixture as well. Continue folding until a smooth batter forms. Be careful not to overmix.
Pour the batter into the prepared cake pans so that they are about two-thirds full. Bake at 325°F for 30 to 35 minutes or until a toothpick inserted into the center of each cake comes out clean.
After removing the cakes from the oven, place them on a cooling rack. Let the cakes cool for one hour on the rack. On the cooling rack, flip the cakes out and allow them to cool to room temperature. Be sure not to remove the parchment just yet.
When the cakes are room temperature, carefully return them to their pans, cover tightly with plastic wrap, and chill overnight. Cakes can be made up to two days ahead of time.
Chop the strawberries for macerating while the cakes and custard chill. Pour the chopped strawberries into a sieve over a bowl. Stir in the sugar and let the liquid drain out of the strawberries for about an hour.
Whisk the strawberry syrup with Grand Marnier. Save the remaining strawberries for garnish. Place the strawberries and syrup in the refrigerator overnight. It is best to do that up to 24 hours in advance.
Ensure the above steps have been completed and all components have chilled for at least 10+ hours before assembly.
Whip the heavy cream and confectioners’ sugar in a large bowl until they form a thick whipped frosting, or about 10 minutes. Transfer the frosting to a piping bag.
Put the custard in a piping bag. Remove the cakes carefully from their pans.
Put a dab of whipped topping on the cardboard cake board and place it on the cake turn table. Spread another dab of whipped topping on top of the cake board.
Place the first layer of cake on top. Brush the entire cake with Grand Marnier syrup, including the sides. Cover with macerated strawberries. Pipe the custard into an even layer. Lastly, add another layer of cake and repeat with the remaining ingredients.
Put about a quarter of the whipped frosting on the top and sides of the cake. Create a crumb coat of frosting on the cake using a flat scraper. To set the crumb coat, place the cake on a cake stand and freeze it for 20 minutes.
With the cake scraper and turn table, spread an even quarter to half-inch of frosting on the top and sides of the cake once the crumb coat is set.
Place dabs of frosting on the cake and decorate with whole and sliced strawberries. Place in the refrigerator until ready to serve, up to 24 hours in advance. Eat while you live in The Land!
Corbo’s Cassata Cake Recipe
Recipe Yield: 8 Servings
Preparation Time: 8 Hours
Cooking Time: 1 Hour 30 Minutes
Total Time: 9 Hours 30 Minutes
Also Read: Ruth’s Chris Creamed Corn Recipe