1 - 10 of 23 for cassata cake
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Combine ricotta, sugar, ... and sides, with cake slices. Turn ricotta ... serving plate, sprinkle with confectioners sugar or whipped cream. Buon Appetito!
Beat sugar and ... heat and allow to cool. Separate Sponge Cake into four layers. Spread cream on each layer. Repeat layering and finish with cream on top.
Boil cinnamon stick ... constantly. Slice pound cake and place it ... cherries. Refrigerate. NOTE: Double this recipe if you want to use a 9"x13"x2" pan.
Blend Ricotta and ... grated Hershey almond bars. Split an angel food cake into 2 layers and spread with above filling. Frost with sweetened whipped cream.
CAKE: Slice horizontally ... Spread frosting over Cassata. Cover loosely ... Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.
Beat egg yolks with sugar until creamy. Gradually add flour, wine and flavoring, beating constantly. Beat egg whites until stiff and fold into egg ...
Cook until thick. ... Cut angel food cake down into 1/4 ... ending with cake. Cover and refrigerate overnight or at least 6 to 8 hours. Cover with Cool Whip.
Combine Ricotta, sugar, vanilla and liquor. Beat with electric mixer at medium speed about 10 minutes. When mixture is fluffy, stir in chocolate ...
Bake on cookie sheet for time and degrees as on box (watch though, because baking on cookie sheet and not loaf pan may cut down on baking time). Cut ...
Chill cake for one hour, ... Melt chocolate with coffee, boiling water and cocoa, over low heat. Add chocolate mix to sugar mix. Chill, covered 20 minutes.
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