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Cassata Cake

February 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.

20130202 Cassata Cake 01

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…

  1. 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.
  2. Stir in the chocolate chips and lemon zest. Cover and refrigerate at least 2 hours.
  3. Slice each of the cooled cake layers in half horizontally, into 4 total layers.
  4. Combine a half cup of Marsala with the water. Brush the tops of the four cake layers with the liquor mixture.
  5. Place a single cake layer in the bottom of a 9-inch springform.
  6. Spread with 1/3 of the ricotta mixture.
  7. Repeat with the other layers.
  8. 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.
  9. When ready to serve, remove the mold from the springform. Transfer the cake to a serving dish.
  10. Whip the heavy cream with the remaining 1/4 c of powdered sugar and 2 teaspoons of Marsala until firm peaks form.
  11. Frost the cake with the whipped cream frosting.
  12. Serve in the company of great friends!

20130202 Cassata Cake 03

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