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Italian Cassata

Italian Cassata

Juanita Peek

Juanita Peek

We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 24.1 g
  • 37%
  • Carbs:
  • 76.7g
  • 25%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.
  2. 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.
  3. 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.
  4. 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.
  5. Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
  6. 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.
  7. 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.
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Reviews

Gail
20

Gail

2/23/2009

Lovely flavors, the icing is especially good. I am not a fan of candied fruit so I used orange zest that had been microwaved with a tiny bit of confectioners sugar and orange juice (2 tsp zest, 1/2 tsp sugar 1 tsp juice). Many rave reviews from those served.

Nichole
16

Nichole

12/6/2003

DELICIOUS! :)

Cyn
11

Cyn

2/1/2012

Unexpected company! Dessert emergency! Used frozen poundcake. Had leftover candied fruit from Xmas. No orange liqueur so used bourbon. Was delightful, anyhow. Wows all around and this one is a keeper. Next time, I will do it with homemade poundcake, the right way....it can only get better!

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