Cassata Cake
ngredients:
a.. Filling:
b.. 30 ounces whole-milk ricotta
c.. 2-1/4 cups powdered sugar, sifted
d.. 1 teaspoon ground cinnamon
e.. 1 teaspoon vanilla
f.. 6 ounces semi-sweet mini chocolate chips
g.. zest of 2 lemons
h.. Cake:
i.. 2 cake layers, white, yellow or your favorite
j.. 1/2 cup rum or Marsala
k.. 2 tablespoons water
l.. Frosting
m.. 2 cups heavy whipping cream
n.. 1/3 cup powdered sugar, sifted
o.. 1 tablespoon rum or Marsala
Preparation:
Filling:
Combine filling ingredients, except chips and lemon zest, with an electric
mixer. Once smooth (it won't totally be smooth due to the natural texture of
the ricotta) hand stir in the chips and zest. Cover and refrigerate. You could
refrigerate the filling overnight, if needed.
Cake:
Make your favorite flavor 2-layer cake. Once cake layers are cool, slice them
horizontally into 4 total layers. Next, combine the rum (or Marsala) with the
water. Use a pastry brush to brush tops of the cake layers with the liquor
mixture.
Build the Cassata Cake:
Place a single layer in the bottom of a cheesecake (9-inch springform) pan and
spread with 1/3 of filling mixture. Repeat with the other 3 layers. Wrap the
unfrosted cake in plastic and refrigerate for at least 4 hours. Overnight is
best. The next day, unwrap cake and carefully move it to serving plate using
two strong spatulas. Frost the cake with the whipped cream mixture and
decorate, if desired.
Frosting:
Whip the cream, powdered sugar and liquor until firm peaks are formed.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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