Cassata Cake Recipe
Ingredients
For the Filling:
- 30 ounces whole milk ricotta
- 2 1/4 cups confectioners' sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 6 ounces semisweet mini chocolate chips
- 2 tablespoons lemon zest, from 2 lemons, zested
For the Cake:
- 2 white or yellow cakes, 4 layers total
- 1/2 cup rum, or Marsala wine
- 2 tablespoons water
For the Frosting:
- 2 cups heavy whipping cream
- 1/3 cup confectioners' sugar, sifted
- 1 tablespoon rum, or Marsala wine
For Decorating:
- 6 small whole strawberries
- 6 maraschino cherries
- 1/4 poun semisweet chocolate, shaved
Instructions
- Let's begin by gathering all the necessary ingredients for this delicious cake recipe.
- Once your cakes have completely cooled, it's time to slice them horizontally into two layers. You can use either a long serrated knife or sturdy thread for this task. Keep the four layers aside for later.
- In a small bowl, combine the rum and water to make a liquor mixture.
- Using a pastry brush, carefully coat the outer surface of each cake layer with the liquor mixture. Let each layer soak in the alcohol for a minute or two before assembling the cake.
- Start by placing a single layer of cake at the bottom of a 9-inch cheesecake springform pan. Next, spread one-third of the chilled filling mixture on top of the cake layer. Repeat this process with a second layer of cake and another one-third of the mixture. Finally, spread the remaining mixture on top of the third layer of cake.
- Now, cover the assembled cake with the fourth layer of cake, ensuring the brown part is facing up. Wrap the unfrosted cake with plastic wrap and refrigerate it for at least four hours to allow the flavors to meld together.And there you have it, a delicious and moist cake that's perfect for any occasion!
Notes
Nutrition Information:
- 731Calories
- 40gFat
- 81gCarbs
- 14gProtein
