Best Italian Cassata Recipes
ITALIAN CASSATA CAKE
Pound cake layered with ricotta cherry filling topped with a luscious chocolate frosting.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 2h
Yield 14
Number Of Ingredients 10
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.
Nutrition Facts : Calories 467.4 calories, Carbohydrate 43.6 g, Cholesterol 103.4 mg, Fat 29.6 g, Fiber 2.3 g, Protein 8.3 g, SaturatedFat 17.9 g, Sodium 152.6 mg, Sugar 32.1 g
ITALIAN CASSATA
We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.
Provided by Juanita Peek
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 553.3 calories, Carbohydrate 76.7 g, Cholesterol 52.5 mg, Fat 24.1 g, Fiber 1.8 g, Protein 9.5 g, SaturatedFat 11.5 g, Sodium 264 mg, Sugar 58.5 g
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