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How to Make Cassata Cake - A Step-by-Step Guide

Originating from Sicily, cassata cake is a traditional Italian dessert that is known for its colorful and decadent layers. This delightful confection is a fusion of rich flavors and textures, and it is often enjoyed during special occasions and holidays. The cassata cake is a true representation of the Italian passion for sweet treats, and it has been adored by dessert enthusiasts around the world for generations.

At its core, the cassata cake is a marriage of moist sponge cake, sweet...

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Ingredients

  • 1 ½ cups cake flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 5 eggs
  • ½ cup cold water
  • 1 ¼ cups white sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon cream of tartar
  • 2 pounds whole milk ricotta cheese
  • 2 ¼ cups confectioners' sugar
  • ½ teaspoon ground cinnamon
  • 1 ½ teaspoons vanilla extract
  • 2 (1 ounce) squares semi-sweet chocolate
  • ½ cup candied lemon peel
  • ⅓ cup white sugar
  • ¼ cup water
  • 2 tablespoons light rum
  • 6 (1 ounce) squares bittersweet chocolate, chopped
  • ⅓ cup heavy whipping cream
  • 3 tablespoons unsalted butter, cubed

Information

  • Servings: 12
  • Yield: 1 to 9 - inch cake

  • Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
  • Sift the flour, baking powder, and salt together.
  • Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
  • Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
  • Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
  • Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
  • To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
  • To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
  • To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.

    • Nutrition

    601 cal.

    • Total Fat: 24g
    • Saturated Fat: 14g
    • Cholesterol: 133mg
    • Sodium: 174mg
    • Total Carbohydrate: 84g
    • Dietary Fiber: 2g
    • Total Sugars: 64g
    • Protein: 14g
    • Calcium: 202mg
    • Iron: 2mg
    • Potassium: 246mg

    Categories

    Dessert recipes
    Traditional recipes
    Italian recipes
    Cake recipes
    Sweet recipes