GRANDMA LU'S CASSATA CAKE
rachaelray.com site visitor, Joan Crosby, shares this delicious recipe! Here's what she says: "My mother-in-law, Lucille Crosby, makes this fabulous cake every Christmas season. The filling is like a canolli filling, but it's so much better because of the light sponge cake and the cool whipped cream."
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Mix the ricotta, 1 pint of the whipped heavy cream, sugar and vanilla in a bowl until smooth. Add one roughly chopped chocolate bar. Fold in.
- Spray a large bowl with nonstick cooking spray. Slice the sponge cake into half-inch pieces. Line the bowl with one layer of cake. Follow with a layer of filling. Continue alternating layers of cake and filling until you have reached the top of the bowl. Finish with a layer of cake. Seal with plastic wrap and refrigerate overnight.
- Remove the plastic wrap. Place a pretty cake plate on top of the bowl. Invert the cake and remove the bowl.
- Frost with remaining pint of whipped cream. Decorate with chocolate curls from the second chocolate bar and well-drained maraschino cherries.
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