How To Make Cassata Cake
A moist and soft Italian treat, this cassata cake recipe is made delightful using rum syrup, sweet ricotta filling, and chocolate glaze.
Preheat the oven to 325 degrees F. Grease and line with parchment paper 2 9-inch round layer pans.
- Sift the flour, baking powder, and salt together.
Separate the eggs and set the egg whites aside. Beat the egg yolks together at medium-high speed for about 4 minutes until very thick. Gradually add the cold water. Add white sugar, slowly, and beat well for about 3 more minutes. Add vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
- Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
Bake for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
Ricotta Cheese Filling:
Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add vanilla and grate chocolate in using the coarse side of a grater.
Stir in the candied lemon peel and mix. Chill until ready to use.
Place sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil for 1 minute and then remove from heat and add the rum. Cool to room temperature.
Melt chocolate and cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable.
Cut each cake layer in half. Place 1 of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1½ cups of filling over this layer. Add a second layer of cake and repeat this procedure.
Top the cake with the last layer of cake. Chill for at least 4 hours. Spread Chocolate Glaze over top of the cake.
Serve and enjoy.
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