|Healthy South Indian Cooking|
|by Patricia Marquardt|
After numerous cooking demonstrations and TV appearances, along with letters and comments from readers, the authors have put together a brand new ...
Results 1 - 10 of 23 for cassata cake
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Beat egg yolks with sugar until creamy. Gradually add flour, wine and flavoring, beating constantly. Beat egg whites until stiff and fold into egg ...
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.
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.
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.
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, ... and sides, with cake slices. Turn ricotta ... serving plate, sprinkle with confectioners sugar or whipped cream. Buon Appetito!
CAKE: Slice horizontally ... Spread frosting over Cassata. Cover loosely ... Cassata ripen in refrigerator at least 24 hours before serving. Serves 10 to 12.
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 ...
First, cut the pound cake into 4 lengthwise ... mixture. Assemble the cassata as follows: cake, ... with a prepared frosting mix, or your favorite recipe.
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