ITALIAN CASSATA CAKE
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
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
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Chanel Gibbs
[email protected]This cake is a bit challenging to make, but it's worth the effort. It's so delicious and impressive.
Brent Harrelson
[email protected]I love the combination of flavors in this cake. The ricotta filling is so creamy and the sponge cake is so light and fluffy.
aliimran aliimran
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
Bhe
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Sam Prendergast
[email protected]This cake is perfect for a summer party. It's light and refreshing.
Rolans Klempar
[email protected]I've never had cassata cake before, but I loved this recipe. It's so flavorful and moist.
Chantel Elizabeth “Lizzy” Lundquist
[email protected]The cake was a bit too dense for my taste.
Arbi Arbi
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious and unique.
Jerrey Maya
[email protected]I'm not a big fan of ricotta cheese, but I loved this cake. The filling was so light and fluffy.
Damian Henry
[email protected]This cake is perfect for a special occasion. It's so elegant and beautiful.
Abdi Rahmaan
[email protected]The cake was a bit dry, but the frosting was delicious.
Malanglog 830
[email protected]This cake is definitely a labor of love, but it's worth the effort. It's so impressive and delicious.
Shadrack Kyalo
[email protected]I had some trouble finding candied fruit, but I used dried fruit instead and it worked out just fine.
Atsile Tlhomole
[email protected]The cake was a bit too sweet for my taste, but the ricotta filling was divine.
Gloria Patterson
[email protected]This was my first time making cassata cake and it turned out great! The instructions were easy to follow and the cake was so moist and tasty.
Susmita Thalang
[email protected]I've made this cake several times now and it's always a crowd-pleaser. The ricotta filling is so creamy and flavorful.
Myndi Matteson
[email protected]This cassata cake was a hit at my party! It was so delicious and beautiful, everyone was asking for the recipe.