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Week 10: The Cookbook Challenge – Cassata

“Week 10 Theme: Cool Cookbook Used: Food We Love Author: The Australian Women’s Weekly No matter how many times I tell myself I’m never buying another Women’s Weekly cookbook… I buy at least two. I found this cookbook half price at a discount bookshop; had a quick flick, and knew there were many things I...”

Week 10: The Cookbook Challenge – Cassata

Week 10
Theme: Cool
Cookbook Used: Food We Love
Author: The Australian Women’s Weekly

No matter how many times I tell myself I’m never buying another Women’s Weekly cookbook… I buy at least two. I found this cookbook half price at a discount bookshop; had a quick flick, and knew there were many things I wanted to make that I hadn’t seen in any of their other cookbooks I owned.

What better for cool week than ice-cream?
I had a few other options flagged; like jellies and mousses, but who can resist a three layer ice-cream?… well I guess you can if you are highly lactose intolerant and go into anaphylactic shock if you eat ice-cream… then you might wanna resist this!

Even though it was three layers, it wasn’t too much work. I didn’t really wait for each layer to freeze firm before adding the next layer, cos let’s face it; I started making it after dinner, and I wanted to go to bed before I turned into a pumpkin.

My favorite layer was the top layer, with a lovely almond flavour. It is the taste you most remember about cassata. The added texture of the glacé fruits and flaked almonds makes this ice-cream a real winner. Mum even kept praising it whilst she was eating it; that’s when you know something is really good!

Cassata
Australian Women’s Weekly

Get your hands on:

2 eggs, seperated
1/2 cup (80g) icing sugar
1/2 cup (125ml) cream
few drops almond essence


Second Layer:
2 eggs, seperated
1/2 cup (80g) icing sugar
1/2 cup (125ml) cream
60g dark eating chocolate, melted
2 tablespoons cocoa powder
1 1/2 tablespoon water


Third Layer
1cup (250ml) cream
1 teaspoon vanilla extract
1 egg white, beaten lightly
1/3 cup (55g) icing sugar
2 tablespoons red glacé cherries,  chopped finely
2 glacé apricots, chopped finely (I couldn’t find these, so I just used extra glacé cherries.)
2 glacé pineapple rings, chopped finely
1 tablespoon green glacé cherries, chopped finely
30g flaked almonds, toasted


1. Beat egg whites in small bowl with electric mixer until firm peaks form; gradually beat in sifted icing sugar. Fold in lightly beaten egg yolks.


2. Beat cream and almond essence in small bowl with electric mixer until soft peaks form.; fold into egg mixture. Pour mixture into deep 20cm-round cake pan. Level top; freeze until firm.


3. Make second layer and spread over almond layer; freeze until firm.
Second Layer: beat egg whites in a small bowl with electric mixer until firm peaks form; gradually beat in sifted icing sugar. Beat cream in small bowl with electric mixer until soft peaks form; fold into egg white mixture. Place chocolate in small bowl; stir in egg yolks. Stir blended cocoa and water into chocolate mixture; fold chocolate mixture through cream mixture.


4. Make third layer and spread over second layer; freeze until firm.
Third Layer: beat cream and extract in small bowl with electric mixer until firm peaks form. Beat egg white in small bowl with electric mixer until soft peaks form; gradually add sifted icing sugar. Fold egg white mixture into cream; fold in fruit and nuts.


5. Run small spatula around edge of cassata; wipe hot cloth over base and side of pan. Turn cassata onto serving plate.


Cassata can be made a week ahead; keep, covered, in freezer.


Serves 8.

 

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Comments

16 comments on “Week 10: The Cookbook Challenge – Cassata
  1. penny aka jeroxie - January 21, 2010 at 9:04 pm

    this will be great tomorrow when it hits high 30s again. **drool***

  2. Jeanne - January 21, 2010 at 10:08 pm

    I have just checked out your latest treat Shellie, looks amazingly tempting. as I also 'drool' over your great pics., I am sure all who shared a piece with you of this so special treat they would be looking for seconds. Well done Shellie, a great choice for a hot Summer's night.
    Hugs,xox :-)

  3. Simon Food Favourites - January 21, 2010 at 11:18 pm

    oh yummo. i wish i could have tried this. mmmm :-)

  4. Conor @ HoldtheBeef - January 22, 2010 at 12:52 am

    That chunky bottom layer looks so good. I have a big thing for glace cherries – I always have to buy more than I need because I can't help but eat some when cooking with them.

  5. ravnish gandhi - January 22, 2010 at 6:01 am

    mmmm cassata rocks..

  6. Alana - January 22, 2010 at 9:09 am

    Yummmmmmm

  7. Iron Chef Shellie - January 22, 2010 at 12:47 pm

    Hi Penny – Ah so true, looking forward to enjoying more tonight =)

    Hi Jeanne – Oh yes, I was the favorite person of the house for a few minutes there 😉

    Hi Simon – You'll have to make it for yourself then 😉 I'm looking forward to more tonight!

    Hi Conor – I do too, but I snuck one in whilst chopping away and I musta bought the shit brand! They weren't that tasty, but nice in the cassata!

    Hi Ravnish Gandhi – Sure does =)

    Hi Alana – ohhhh yeah it was =)

  8. Lorraine @ Not Quite Nigella - January 22, 2010 at 7:16 pm

    Oh my, that would be just perfect round about now! 😀

  9. Hannah - January 23, 2010 at 1:04 pm

    That looks so pretty! And the layers stayed so defined. Well done! Now, if only I weren't currently staying in a city where it's 3 degrees maximum…

  10. Iron Chef Shellie - January 25, 2010 at 8:55 am

    Hi Lorraine – Sure would =D

    Hi Hannah – Thanks! Oh, that's pretty damn cold!

  11. Agnes - January 26, 2010 at 8:05 pm

    Ah, I'm much the same about the AWW books, but I also own this one and I've made several things from it already. I haven't tried this recipe though – it looks great!

  12. Rilsta @ My Food Trail - January 27, 2010 at 7:07 pm

    AWW books are fantastic, but often have repeating recipes between them. That's ok though because each book does have new recipes!

    This cassata looks great – everything my layer cake last week should have been & wasn't!!

  13. Cherrie Pie - January 27, 2010 at 9:41 pm

    Wow Shellie, looks amazing! I bet there weren't any left overs.

  14. Iron Chef Shellie - January 29, 2010 at 12:55 pm

    Hi Agnes – Thanks! I own far too many AWW books!

    Hi Rilsta – Yeah, we have had this discussion a few times 😉 If they have a new recipe I really want, I end up buying the book!

    Hi Cherrie Pie – Thanks! Leftovers.. hmmm. I think there might be some we forgot about in the freezer!! eep!

  15. Von - February 2, 2010 at 7:57 pm

    I agree- its so tempting to buy Women's weekly cookbooks….they're always on sale and they've got awesome pictures! I don't think I've heard of Cassata before- but it looks really good!


Shellie Froidevaux

All content on this site by Shellie Froidevaux, otherwise known as Iron Chef Shellie. Her skills include food styling in her kitchen studio, lifestyle and travel photography across Australia, restaurant photography on location, styling and shooting social media for her clients, recipe development with love and photography workshops for people with discerning tastes :)

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