Recipe by Kevin Ryan
"This rich and creamy ricotta cheese filling is flavored with cinnamon and candied lemon peel and is a must-have when making classic Italian dessert, Cassata cake."
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2 1/4 cups
whole milk ricotta cheese
1 1/2 teaspoons
2 (1 ounce) squares
candied lemon peel
My family has been making this since I was a little girl. We use a spring form pan and line with lady fingers then the filling. Chill and serve.
Was a little dry, but then I'm use to the no-bake kind.....
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 filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate frosting. The combination of this cake with that frosting is PERFECT!!! =)
This was awesome! I made this for Easter and served on top of cake dessert shells. I changed the recipe a little bit, instead of chocolate squares I used mini semi sweet pieces. My big Italian family couldn't get enough of this.
Recipe calls for too much cinnamon. Suggest cutting cinnamon down to 1/4 tsp. Also suggest using mini choc chips in place of choc squares. If you're looking for enough filling for only one layer, be sure to cut the recipe in half as this recipe yields enough for 3 or 4 layers.
A bit too grainy~ I tried another recipe that used butter and a flour mixture. It was a bit more work, but it was smooth and yummy.
* Percent Daily Values are based on a 2,000 calorie diet.
Cassata Cake Ricotta Cheese Filling
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 102
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