Best 2 Italian Cassata Recipes

Italian cassata is a traditional Sicilian cake that is enjoyed all over the world. This delicious dessert is made with layers of sponge cake, ricotta cheese, and candied fruit, and is often decorated with marzipan and pistachios. Cassata is a popular choice for special occasions, such as weddings and birthdays, and can be found in bakeries and restaurants throughout Italy and beyond. In this article, we will explore the history of cassata, as well as provide a step-by-step guide on how to make this classic Italian dessert at home.

Here are our top 2 tried and tested recipes!

ITALIAN CASSATA CAKE

Italian Cassata Cake image

Pound cake layered with ricotta cherry filling topped with a luscious chocolate frosting.

Provided by MARBALET

Categories World Cuisine Recipes European Italian

Time 2h

Yield 14

Number Of Ingredients 10

Ingredients

⅓ cup dried currants
5 tablespoons Marsala wine
1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved
1 pint ricotta cheese
¼ cup white sugar
2 tablespoons heavy cream
1 (12 ounce) package prepared pound cake
12 (1 ounce) squares semisweet chocolate, chopped
¼ cup Marsala wine
1 cup unsalted butter

Steps:

Combine dried currants and 2 tablespoons Marsala in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.

Nutrition Facts : Calories 467.4 calories, Carbohydrate 43.6 g, Cholesterol 103.4 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.3 g, SaturatedFat 17.9 g, Sodium 152.6 mg, Sugar 32.1 g

ITALIAN CASSATA

Italian Cassata image

We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.

Provided by Juanita Peek

Categories World Cuisine Recipes European Italian

Yield 12

Number Of Ingredients 12

Ingredients

1 (18.25 ounce) package pound cake mix
6 tablespoons orange liqueur
1 pint part-skim ricotta cheese
2 tablespoons heavy whipping cream
¼ cup white sugar
3 tablespoons chopped semisweet chocolate
3 tablespoons candied mixed fruit
4 (1 ounce) squares unsweetened chocolate
¼ cup butter
3 cups confectioners' sugar
½ cup hot, strong brewed coffee
1 ½ teaspoons vanilla extract

Steps:

Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.
With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.
In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.
To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.

Nutrition Facts : Calories 553.3 calories, Carbohydrate 76.7 g, Cholesterol 52.5 mg, Fat 24.1 g, Fiber 1.8 g, Protein 9.5 g, SaturatedFat 11.5 g, Sodium 264 mg, Sugar 58.5 g

Tips:

To make the sponge cake, whip the egg yolks and sugar until thick and pale, then gradually add the flour and baking powder, folding in the egg whites at the end.
For the ricotta filling, use fresh, whole-milk ricotta cheese. Drain the ricotta in a cheesecloth-lined colander for at least 30 minutes before using to remove excess moisture.
To make the candied fruit, blanch the fruit in boiling water for 30 seconds, then drain and toss in sugar. Spread the fruit out on a parchment-lined baking sheet and bake in a low oven until dry.
To assemble the cassata, line a 9-inch springform pan with plastic wrap. Place a layer of sponge cake on the bottom, then top with a layer of ricotta filling. Repeat layers, ending with a layer of sponge cake.
Cover the cake with plastic wrap and refrigerate for at least 6 hours, or overnight.

Conclusion:

Cassata is a delicious and impressive dessert that is perfect for special occasions. With a little planning and effort, you can make this classic Italian dessert at home.