Cassata Cake-Cleveland Ohio Style

Not one, not two, but three people from work asked for this cake. Being Cincinnati identified, living in Columbus means I know very little of Cleveland.

Cleveland, Ohio has a unique culture all it’s own in with rich food traditions. I’ve been a few times and it certainly feels more like Chicago or Pittsburgh than my piece of the world. So worth the trip for any food adventurer. Anyway, this cake hails from there.

Cassata Cake From Cleveland 

Pastry Cream 

480g half & half 

100g sugar

6 egg yolks

3 tablespoon cornstarch

¼ teaspoon salt

6 tablespoons butter, room temperature

1 teaspoon vanilla 

Strawberries Center

16 oz strawberries, diced-reserve the prettiest 8 for the top of the cake 

300g sugar

1/2 cup Grand Marnier or orange liqueur

Sponge Cake

8 egg whites, room temperature

1 teaspoon cream of tartar

50g sugar

260g cake flour

250g sugar

1 tablespoon baking powder

1 teaspoon salt

5 yolks

1 juice of one lemon and zest

96g canola oil

120g water

Whipped Cream 

960g whipping cream

345g confectioners sugar

2 teaspoons vanilla 

Instructions

For the Pastry Filling: 

In a saucepan over gently heat the half & half until hot, but not boiling. 

In a small bowl, whisk together sugar, egg yolks, cornstarch and salt until a thick paste forms. Temper the yolk mixture with the hot half & half. Pour some hot cream into the yolks, then the yolk mixture into the cream. Whisk constantly. Simmer for 5-8 minutes, while whisking and scraping the sides of the pot constantly.Continue to whisk until the mixture starts to thicken and form a custardy consistency. 

Add the butter and vanilla whisk until combined, then push through a mesh strainer.  Cover with a piece of butter parchment or plastic wrap. Cool. 

For the Strawberries: Dice and macerate in the sugar and liquor for 3 hours. 

For the Cake: Preheat the oven to 325°F and prep two 9 inch round cake pans with spray and parchment 

In the bowl of a stand mixer, whip together the egg whites and cream of tartar until very foamy. Sprinkle in the sugar, continue to mix to stiff but not dry peaks. 

In a separate bowl, sift together the cake flour, sugar, baking powder and salt.

Then in a second bowl, combine the remaining egg yolks with the lemon, water and canola oil. Cream together 2-3 minutes. Gently mix in the flour and sugar mixture to the yolk mixture until well combined.  

Fold the whipped egg whites into the batter in 3 batches, by hand with a rubber spatula.  

Evenly pour the batter into 2 pans. Bake for 30-35 minutes, until a tester comes out clean. 

Cool completely in the pan. Cover and Chill if time allows. 

For the Whipped Cream: In a bowl of a stand mixer combine the cream, powdered sugar and vanilla. Starting on low then moving to higher speeds whip the cream. 

To assemble: 

Fill a pipping bag with whipped cream. Fill a piping bag with pastry cream. Strain the macerated strawberries from their liquid, reserving the liquid. 

Split each cake layer in half so you have 4 cake layers. 

On a cake plate lay out one layer, cut side up. Using a pastry brush saturate the layer with the strawberry liquor. 

Pipe a ‘dam’ ring of whipped cream around the edge of the cake layer. Fill in the circle with piped pastry cream (use ⅓ of the total amount). 

Sprinkle the diced strawberries onto the pasty cream.

Proceed the same way with the next two layers of cake. Top with final layer of cake, bottom side up. 

Using the whipped cream decorate the sides and top. Finish with 8 pretty strawberries. 

Chill for at least 3 hours before serving.