ITALIAN CASSATA
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
uner khan
[email protected]I'm not sure what went wrong, but my cassata didn't taste very good.
Luca Mellaerts
[email protected]My cassata didn't rise as much as I thought it would.
Bhuban Karki
[email protected]I think I overcooked my cassata, it was a bit dry.
Faith Joash
[email protected]This cassata was a bit too dense for my taste.
Tisha Tiyw
[email protected]I'm not sure if I did something wrong, but my cassata didn't turn out as creamy as I thought it would.
Nadira Chadli
[email protected]This cassata is a bit expensive to make, but it's worth it for a special occasion.
Touseef 4414
[email protected]I would definitely make this cassata again.
Joud Shendi
[email protected]This cassata is perfect for a special occasion.
Monica Waithira
[email protected]I'm not a big fan of ricotta cheese, but I loved this cassata.
SHONTAE DeShields
[email protected]This cassata was a lot of work to make, but it was definitely worth it.
Mehtab khan Khan
[email protected]I had some trouble finding some of the ingredients for this cassata, but it was worth the effort.
Ronald Cook
[email protected]This cassata was a bit too sweet for my taste, but it was still very good.
KiNGMAN BlAZZE
[email protected]Wow, this cassata is amazing! I can't believe I made it myself.
Shahidul Jony
[email protected]This cassata is so beautiful, it looks like it came from a bakery.
Andrew Fiveash
[email protected]I love the combination of flavors in this cassata. The ricotta filling is smooth and creamy, and the sponge cake is light and airy.
ghulam aishaus
[email protected]This was my first time making cassata and it was easier than I thought it would be. The recipe was clear and easy to follow.
MASTERBOSS13
[email protected]I've made this cassata several times now and it always turns out perfect. It's a great recipe to have in your back pocket for special occasions.
Madni Khan
[email protected]This cassata was a huge hit at my party! It was so beautiful and delicious, everyone raved about it.