Italian Cassata Recipe - Allrecipes.com
Italian Cassata Recipe

Italian Cassata

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf pan Change Servings
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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 More Reviews

Feb 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.

 
Dec 06, 2003

DELICIOUS! :)

 

5 Ratings

Feb 01, 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!

 
Oct 15, 2012

I made this recipe for the second time tonight. The first time I couldn't find candied fruit (wrong time of year) so I used dried fruit that I had soaked in Triple Sec. YUM. Even people who didn't like coffee, liked the cake! This time I used the same dried fruit but soaked it in vanilla and water. For this second time I had to use imitation orange flavoring instead of Triple Sec since I was making it for a group of people who couldn't have alcohol in the cake mix. Rave reviews!

 

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Nutrition

  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 76.7 g
  • 25%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 24.1 g
  • 37%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 264 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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