Cassata Cake

Cassata Cake

31

"Cassata cake is like a cannoli but more gooey. You need 2 - 9 inch sponge cake layers for this recipe. The instructions are given for to make them, or you can use your own recipe."

Ingredients

servings 601 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 601 kcal
  • 30%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 84.1g
  • 27%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 133 mg
  • 44%
  • Sodium:
  • 174 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
  2. Sift the flour, baking powder, and salt together.
  3. 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.
  4. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
  5. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
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Reviews

31
  1. 36 Ratings

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This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh fil...

This was a fantastic cake. Every year I purchase a cassata cake from a local italian bakery for my dad for father's day. This year I decided to give it a try on my own. He absolutely loved it...

this is an excellent recipe. i've used it at least five times since i found it. the cassata cake turns out better than the ones i had from the italian bakery when i was little, and those were ...

If you put a circle of icing around the edge of the cake before you add the filling it will not ooze out. I usually fill a freezer zip bag and clip one of the ends. Run a big enough edge to pre...

I make this all the time for my 100% Italian In-laws. Its a great recipe! I make the filling and cake a day ahead and drain the filling so its not so "gooey". I also use a whipped cream frostin...

This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a peice. it took me about 5 hours to make this cake. I only had one cake pan, and one mixer going, an...

anyone making this recipe should be aware when you buy ricotta cheese, there are two types, one specifically for baking and one not! the baking variety has less water content therefore will not ...

The cake was excellent. I made it for a family birthday and everyone wanted seconds even those who aren't fans of ricotta cheese. I followed all instructions as directed for the spongy cake. ...

YUCK! This was awful and didnt taste like any canolli I've ever tasted in my 27 years(and I'm from Philly and now live in NYC where there are awesome italian bakeries and restaurants). Using sem...