Cassata CakeFebruary 25, 2013
A good friend of mine recently turned 30. In her honor, I tried my hand at a Cassata Cake. Never heard of it?? Well neither had I! That is until this friend served one at her bridal shower last year.
This is a magical dessert that is reminiscent of both cannoli and tiramisu. Be sure to use fresh ricotta; it will be well worth it! You will also need a 9-inch springform for the preparation.
You will need:
- 30 oz fresh, whole-milk ricotta
- 2 1/4 c powdered sugar, divided
- 1 t ground cinnamon
- 1 t vanilla
- 6 oz semi-sweet mini chocolate chips
- 2 lemons, zested
- 2 (9-inch) round cake layers, cooked with 1 1/2 t ground cinnamon mixed into the batter (your favorite white or yellow)
- 1/2 c plus 2 T Marsala wine, divided
- 2 T water
- 2 c heavy whipping cream
Then you will…
- In a medium bowl, combine the fresh ricotta with 2 cups of the powdered sugar, a teaspoon of cinnamon, and the vanilla extra until mostly smooth.
- Stir in the chocolate chips and lemon zest. Cover and refrigerate at least 2 hours.
- Slice each of the cooled cake layers in half horizontally, into 4 total layers.
- Combine a half cup of Marsala with the water. Brush the tops of the four cake layers with the liquor mixture.
- Place a single cake layer in the bottom of a 9-inch springform.
- Spread with 1/3 of the ricotta mixture.
- Repeat with the other layers.
- Cover the cake with plastic wrap and refrigerate in the springform for at least 4 hours. You will get the best flavors if you let it chill overnight.
- When ready to serve, remove the mold from the springform. Transfer the cake to a serving dish.
- Whip the heavy cream with the remaining 1/4 c of powdered sugar and 2 teaspoons of Marsala until firm peaks form.
- Frost the cake with the whipped cream frosting.
- Serve in the company of great friends!