Best Cassata Recipes

CASSATA CAKE

Steps:

• 1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
• 2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
• 3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.
• 4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
• 5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.
• 6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.
• 7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.
• 8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.
• 9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.
• 10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
• 11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
• 12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
• 13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.
• 14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.

CASSATA CAKE

Steps:

• 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.

SICILIAN CASSATA: RICOTTA CAKE

Steps:

• Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
• Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
• Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
• Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
• The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

CASSATA SICILIANA

Steps:

• The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
• Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
• Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
• Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
• Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
• Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
• On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.

SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)

Steps:

• With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
• Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
• With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
• Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
• Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
• Chocolate Frosting:.
• Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
• Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
• With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
• Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.

CASSATA ALLA SICILIANA (SICILIAN CREAM TART)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
• Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
• Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9 inch spring form pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Test by pressing lightly with finger tip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack.
• Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
• To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
• Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.
• To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
• Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve. Serves 10.

SICILIAN CREAM CAKE (CASSATA ALLA SICILIANA)

Steps:

• Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
• Add chocolate and fruit; mix well.
• Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
• Turn ricotta mixture into lined mold.
• Cover the top with remaining cake slices.
• Refrigerate overnight, or place in freezer for several hours.
• To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
• Sprinkle (lightly sift) confectioner's sugar over cake.
• If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
• Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.

STRAWBERRY CUSTARD CASSATA CAKE

Steps:

• 1. Make the custard(you can do this the night before)Whisk together all of the custard ingredients is saucepan.Bring mixture to a boil over med-low heat,whisking constantly.Turn down heat so the mixture just simmers,and whisk until thick,1-2 minutes.(The key word here are whisk constantly) It will thicken quickly.Transfer to bowl,cover with plastic and cool.Then chill custard,covered for at least 3 hrs.or up to 2 days. (cooks note) I was in a bakery and they sold custard pre-made in big plastic tubes this was 1 step I cheated on)
• 2. Bake cakes:(you can also do this the night before)Preheat oven to 325 Line bottoms of 2 9"round cake pans with lightly oiled parchment paper I used spray & spray pans.(cooks note)My pans were obviously 8" & I had too much batter so I used 3 8" pans and I ended up not having to cut the cakes in half)Thus 1 more step skipped.
• 3. Sift together flour and 1 1/4c. sugar,baking powder & salt twice in bowl.I did first sift on waxed paper then poured that is sifter over bowl.
• 4. In separate bowl,using electric hand mixer beat together the yolks,water,oil,zest and vanilla until smooth.Stir in flour mixture.
• 5. In another large bowl with cleaned beaters,beat egg whites with cream of tartat until soft peaks form.Add the remaining 1/4 cup sugar and beat on high until the peaks are stiff but not dry.
• 6. Using rubber spatula (and a light touch) fold about a quarter of the egg whites into the egg yolk mixture.Then fold in the remaining whites.Be very gentle.The goal here is to incorporate the egg whites without deflating them significantly.As soon as the egg whites are no longer visible stop folding.
• 7. Divide batter into pans evenly.Bake for approximately 35 min.Until the top springs back when lightly pressed and toothpick comes out clean.
• 8. For the next step,and for the splitting,wax paper is your friend.Any surfaces that carries a cake layer I line with waxed paper for easy transfer.
• 9. Allow the cakes to cool in their pans on cooling rack for at least an hour.When completely cool run a knife around the sides to release the cakes,cover each pan with a waxpaper lined plate and flip. Gently lift the pans off of cakes,and carefully peel back the parchment.Wrap the cakes in plastic wrap and refrigerate at least 3 hrs. or overnight.
• 10. Meanwhile prepare strawberries:Slice the strawberries thinly but not too thin & place in bowl.Sprinkle with the 2Tbs. sugar and stir.Allow to macerate for 1 hr.Stir once in a while.Strain and save juices.
• 11. When cakes are cool it's time to split them.Using a long serrated knife carefully saw each layer in half.Place each layer on wax lined baking sheet,One layer on cake plate you're serving it on.
• 12. Whip the cream & sugar until stiff.
• 13. Assemble cake:Brush bottom layer with 1/3 reserved strawberry juice,a layer of strawberries the a layer of custard.Top with next layer of cake and repeat,no strawberry juice on top.Cover entire cake with whipped cream.Decorate top with fresh strawberries if desired.Chill cake at least 8 hrs. before serving so the cake absorbs the strawberry juices.Bring to cool room temperature before serving.

SICILIAN CASSATA

Steps:

• Preheat oven to 325F.
• In a large mixing bowl, beat egg yolks; adding sugar gradually.
• Add butter.
• Sift dry ingredients and add alternately with milk; mix.
• Add vanilla and mix.
• Fold in beaten egg whites.
• Pour batter into greased and floured 10X16-inch jelly roll pan.
• Bake for 15 to 20 minutes.
• DO NOT over bake as it will not roll.
• Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
• Trim off all edges with a knife.
• Roll the cake in a towel and let stand a few minutes.
• While you let the cake, prepare the filling.
• Put ricotta cheese through a sieve to remove all lumps.
• Add cream, sugar, cinnamon and liqueur and beat until smooth.
• Fold in candied fruit, nuts and chocolate chips.
• Unroll the towel and spread with filling.
• Reroll and refrigerate for 4 hours to"ripen".
• Slice when ready to serve, sprinkle with powdered sugar.

ITALIAN CASSATA CAKE

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.

CASSATA ALLA SICILIANA

Steps:

• In a microwavable bowl, melt the butter.
• Add the coffee and the chocolate chips and stir until melted and smooth. You might need to microwave the mixture a few short times to allow full melting of the chocolate chips.
• Once it's all melty and smooth, put the bowl into a larger bowl filled with ice so it can cool down and firm up.
• Stir every 10-15 minutes to keep it smooth as it firms.
• Then start on the filling: Mix the ricotta with the sugar, orange zest and grated chocolate.
• After the pound cake has cooled, slice it into three horizontal layers.
• Drizzle the Grand Marier over all the layers.
• Then spread half the filling on the bottom layer, top with the next cake layer and spread with the remaining filling.
• Then top with the third layer of cake and spread the frosting on top and all over.
• Refrigerate until dinner.
• Drizzle the Gand Marnier.

CASSATA CAKE

Steps:

• Line a fine-mesh strainer with a double layer of wet cheesecloth. Put the ricotta in a strainer and set it over a bowl. Fold the cheesecloth over the top of the ricotta. Refrigerate for at least 4 hours, up to overnight. Discard the whey which collects in the bowl.
• In a stand mixer outfitted with the paddle attachment, beat the confectioners' sugar, cinnamon, vanilla and chocolate chips into the thickened ricotta on low speed until well combined. Transfer to a bowl, cover with plastic wrap and chill until needed.
• Preheat the oven to 325°F Grease and flour two 9" cake pans.
• Sift together the flour, baking powder and salt; set aside.
• Separate the eggs and set the whites aside. In the bowl of the stand mixer, beat the yolks until very thick and pale yellow, about 4 minutes. Gradually add the cold water, then the sugar. Beat well until sugar is dissolved. Add vanilla extract, then slowly add the sifted flour.
• Beat the egg whites with the cream of tartar until stiff peaks form. Fold the whites into the batter carefully. Divide batter evenly between the prepared cake pans.
• Bake in preheated oven 25 minutes or until a cake tester comes out clean. Cool in pans 10 minutes, then turn out onto a rack and cool completely.
• Place the remaining sugar and water in a small saucepan. Bring to a boil over medium heat, then simmer until sugar is completely dissolved. Cool to room temperature, then stir in the rum.
• Split the cake layers horizontally, to make 4 thin layers. Place one layer on a cake board or plate and drizzle or brush with rum syrup. Top with 1 to 1 1/2 cups of the filling. Place another cake layer on top, and repeat until all four layers have been placed.
• In a microwave-safe bowl, sprinkle gelatin over cold water and let stand five minutes. Microwave in 10 second intervals until gelatin is just dissolved, stirring after each interval. If it boils, throw it out and start over.
• Whip cream with confectioners' sugar until soft peaks form. Add melted gelatin and whip until stiff peaks form.
• Spread frosting over top and sides of cake. Press sliced almonds all around the sides of the cake.

PAT'S EASY CASSATA CAKE

Steps:

• 1. Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
• 2. For the Cake: Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
• 3. Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
• 4. Mix the amaretto and cherry juice and set aside.
• 5. For the Filling: Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
• 6. To assemble the Cake: Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
• 7. Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
• 8. Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)

CASSATA CAKE RICOTTA CHEESE FILLING

Steps:

• Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.

ITALIAN CASSATA

Steps:

• Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.
• With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.
• In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
• Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
• Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
• To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.
• To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.

EASY NO- BAKE CASSATA CAKE

Steps:

• Take the angel food cakes and cut each into three layers by making two evenly spaced cuts.
• Set aside.
• In a large mixing bowl, blend the ricotta half the chips and the sugar together.
• On a large cake tray, place the a layer of cake, top it with the ricotta cheese (cassatta cream) mixture.
• Alternate cake and cream until you have joined three layers.
• I often add an extra layer of cassatta cream on the top layer since I usually have leftovers and it will be covered by whipped cream anyway.
• Take another large bowl and beaters, chilled if I remember to do that, and whip your cream.
• Cover the entire cake in fluffy white whipped cream and serve or refrigerate.
• The cake will only stay looking pretty for a day or so although it will remain edible for a few more days than that.

BRANDIED-CHERRY CASSATA

Steps:

• Put ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer mixture to a bowl, and then stir in drained cherries. Refrigerate.
• Preheat oven to 350 degrees. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely. Stir in cherry liquid. Refrigerate. Coat an 8-inch square baking pan with cooking spray. Line with parchment; coat lining with spray. Dust with flour; tap out excess.
• Bring milk and butter to a boil in a small saucepan. Remove from heat. Put eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in remaining cup granulated sugar and the vanilla. On low speed, gradually add flour. Drizzle in hot-milk mixture. Beat in baking powder and salt (do not overmix).
• Pour into prepared pan. Bake until a cake tester inserted into center comes out clean, about 20 minutes. Let cool on a wire rack 30 minutes. Unmold; remove parchment. Let cool completely.
• Split cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of filling on bottom layer. Top with middle layer, and spread with remaining filling. Top with third layer. Refrigerate until firm, 2 hours. Dust with confectioners' sugar. Cut into 9 squares.

STRAWBERRY CASSATA

Steps:

• In bowl, combine sliced strawberries and sugar,set aside for juice to form.
• In large bowl, beat together ricotta cheese, 1/4 cup of whipping cream, half the icing sugar and half the vanilla until fluffy.
• Stir in chocolate chips and almonds.
• Cut pound cake lengthwise into 6 slices,trimming edges to make even if desired.
• Brush layers with any juice from strawberries.
• Stir strawberries into cheese mixture.
• On square plate if possible, place 2 cake slices, side by side, spread with 1/2 the cheese mixture.
• Top with 2 more cake slices, spread with remaining cheese mixture.
• Top with remaining cake slices.
• Whip remaining whipping cream with remaining icing sugar and remaining vanilla.
• Spread over top and sides.
• Garnish with strawberries as desired (i. e. cut strawberries in half, stand up on cake with narrow end pointing upwards and garnish with mint leaves in middle, or fashion them in any pattern you may like). You could also use stencils to decorate and add a dusting of cocoa.

CASSATA GELATA I (MOLDED ICE CREAM)

Steps:

• Soften the chocolate ice cream.
• Coat the inside of a two-quart bowl (stainless steel is the easiest) with the chocolate ice cream.
• Place the bowl in the freezer and allow the chocolate layer to harden.
• While the chocolate is hardening, soften the vanilla ice cream.
• When the chocolate layer is frozen, take the bowl from the freezer and coat the inside with the vanilla ice cream.
• Replace the bowl in the freezer and take out the pistachio ice cream and let it soften.
• When the vanilla ice cream is hard, take out the bowl and coat the inside with the pistachio ice cream.
• Replace in the freezer.
• Whip one cup of the cream with two tablespoons of the sugar.
• Fold the nuts into the cream mixture and place the cream/nut mixture into the center of the bowl.
• Replace it in the freezer while you whip the remaining cream and sugar.
• When you're ready to serve, remove the bowl and unmold the ice cream onto your serving platter.
• If it doesn't come out easily, dip the bowl into warm water and try again; it should come right out.
• Now cover the ice cream 'mound' with whipped cream.
• If you want it make it fancy, put some whipped cream into a pastry bag and make rosettes around the edge and on top.
• With a vegetable peeler, shave off curls of the chocolate and garnish the platter.
• Bring a cake server and a pitcher of warm water to the table.
• Dip the server in the water and slice servings of the cassata.

CORBO'S BAKERY CASSATA CAKE RECIPE - (3.9/5)

Steps:

• Whisk together all of the custard ingredients in a saucepan. Bring the mixture to a boil over medium-low heat, whisking constantly. Turn down the heat so that the mixture just simmers, and whisk until thick, 1 to 2 minutes. Transfer the custard to a bowl, cover with plastic wrap or a round of wax paper, and cool. Then, chill custard, covered, for at least 3 hours, or up to 2 days. Preheat the oven to 325°F. Line the bottoms of two 9-inch round cake pans with lightly oiled parchment paper. Sift together the flour, 1 1/4 cup sugar, baking powder, and salt two time into a large mixing bowl. In a separate bowl, beat together the yolks, water, oil, zest and vanilla until smooth. Stir into the flour mixture. In another large bowl beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/4 cup sugar, and beat on high until the peaks are stiff but not dry. Using a rubber spatula, fold about a quarter of the fluffy egg whites into the egg yolk mixture. Then very gently fold in the remaining whites. As soon as the egg whites are no longer visible, stop folding. Scrape the batter into the two prepared round cake pans and spread evenly. Bake for approximately 35 minutes or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans on a cooling rack for at least an hour. When completely cool, run a knife around the sides to release the cakes, cover each pan with a wax paper-lined plate, and flip. Gently lift the pans off of the cakes. Slice the strawberries thinly and place in a bowl. Sprinkle with the sugar and stir. Allow the strawberries to soak up the sugar for 1 hour, giving them a stir every so often. Strain the berries, reserving the released juices. When the cakes are thoroughly chilled slice them in half so you have four layers. Place each layer on a wax paper-lined baking sheet or plate. Whip the cream and sugar together until stiff. Place one cake layer on a wax paper-lined baking sheet. Brush with 1/3 of the reserved strawberry juice. Cover with a layer of strawberries, and then a layer of custard. Repeat for the following layers. Then, ice the top and sides of the cake with whipped cream. Top with fresh strawberries. Chill the cake for at least 8 hours before serving, so that the cake has time to absorb the strawberry juices. Bring to cool room temperature before serving.