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Cassata Cake

By: Kevin Ryan  
"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."

Rating: This weblink has been rated 21 times with an average star rating of 4.3 Read Reviews (20)

Rate/Review | 2,702 people have saved this

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Wine Port
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Original Recipe Yield 1 -9 Inch cake
 

Ingredients

  • 1 1/2 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs
  • 1/2 cup cold water
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar
  •  
  • 2 pounds whole milk ricotta cheese
  • 2 1/4 cups confectioners' sugar
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 2 (1 ounce) squares semi-sweet chocolate
  • 1/2 cup candied lemon peel
  •  
  • 1/3 cup white sugar
  • 1/4 cup water
  • 2 tablespoons light rum
  •  
  • 6 (1 ounce) squares bittersweet chocolate, chopped
  • 1/3 cup heavy whipping cream
  • 3 tablespoons unsalted butter, cubed

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 601 | Total Fat: 23.6g | Cholesterol: 144mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2004 by LUCYMARILYN 
This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 4, 2005 by NICOLE B 
This was a fantastic cake. Every year I purchase a cassata cake from a local italian bakery... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2003 by LUCYD 
this is an excellent recipe. i've used it at least five times since i found it. the cassata... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2007 by Spritegal 
This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by CYNTHIA 
I have made this several times for my traditional Italian husband and in-laws. It is a really... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2006 by MAIF17 
The cake was excellent. I made it for a family birthday and everyone wanted seconds even... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2003 by CMDKQB 
YUCK! This was awful and didnt taste like any canolli I've ever tasted in my 27 years(and I'm... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2003 by AGIOIA 
The cake is extreemly delicious...I sometimes make 3 layers stuffed with choc and vanilla rum... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 22, 2009 by Aunt Jello 
If you put a circle of icing around the edge of the cake before you add the filling it will... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by mommymeggy 
I stole the cake only part of this recipe and used it for a strawberry shortcake/layer cake. ... MORE

 
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