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Cassata Cake

4

30 min

Cassata Cake

Cassata Cake Photo 1

Category

Cake Recipes

Time

30 min

Serving

12 persons

Calories

601

Rating

4.00★ (39)

Cuisine

Author: Victoria Buriak
Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe.

Ingredients

  • ½ cups cake flour: 1 piece
  • baking powder: 0.5 tsp
  • salt: 0.25 tsp
  • eggs: 5 piece
  • water: 0.5 cup (cold)
  • ¼ cups white sugar: 1 piece
  • vanilla extract: 1 tsp
  • cream of tartar: 0.5 tsp
  • whole milk ricotta cheese: 2 pound
  • ¼ cups confectioners' sugar: 2 piece
  • ground cinnamon: 0.5 tsp
  • ½ teaspoons vanilla extract: 1 piece
  • squares semi-sweet chocolate: 2 piece (1 ounce)
  • candied lemon peel: 0.5 cup
  • white sugar: 0.33333 cup
  • water: 0.25 cup
  • light rum: 2 Tbsp
  • squares bittersweet chocolate: 6 piece (1 ounce, chopped)
  • heavy whipping cream: 0.33333 cup
  • unsalted butter: 3 Tbsp (cubed)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
    Cassata Cake Photo 2
  2. Sift the flour, baking powder, and salt together.
    Cassata Cake Photo 3
  3. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
    Cassata Cake Photo 4
  4. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
    Cassata Cake Photo 5
  5. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
    Cassata Cake Photo 6
  6. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
    Cassata Cake Photo 7
  7. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
    Cassata Cake Photo 8
  8. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
    Cassata Cake Photo 9
  9. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
    Cassata Cake Photo 10

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