Cassata Cake - flour

Method

• 1.
• To make the filling, quickly whisk together 4 tablespoons of the milk with the flour.
• The slurry will be somewhat thick, so whisk thoroughly to make it smooth.
• Press out any lumps with a flexible spatula, if necessary.
• 2.
• Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan.
• Bring to a simmer over medium heat, whisking constantly.
• Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
• 3.
• Cover the milk mixture with plastic wrap pressed directly against the surface.
• Cool for 15 to 30 minutes.
• 4.
• Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
• 5.
• Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes.
• Beat in the ricotta cheese 1 tablespoon at a time.
• 6.
• Preheat the oven to 335F and place the rack in the middle position.
• Line the bottoms of three 9-by-2- inch round pans with parchment.
• 7.
• Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl.
• Whisk each to combine.
• 8.
• In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak.
• Drizzle in 1 cup of the sugar while the mixer is running.
• Scoop the meringue into a large bowl and set aside.
• 9.
• Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment.
• Cream the butter with the remaining 1 cup of sugar on low speed.
• 10.
• Add the egg yolks one at a time.
• Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
• 11.
• Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
• 12.
• Stop the mixer and gently fold the meringue into the batter with a flexible spatula.
• Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
• 13.
• Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface.
• They will be very fragile, so handle them with care.
• 14.
• Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers.
• Cover the outside of the cake with the whipped cream.
• Add more fresh strawberries around the edge of the cake if you like.