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.
Ingredients
- 1½ cups cake flour
- ½ tsp baking powder
- ¼ tsp salt
- 5 eggs
- ½ cup cold water
- 1¼ cups white sugar
- 1 tsp vanilla extract
- ½ tsp cream of tartar
For Ricotta Cheese Filling:
- 2 lbs whole milk ricotta cheese
- 2¼ cups confectioners' sugar
- ½ tsp ground cinnamon
- 1½ tsp vanilla extract
- 1 oz semisweet chocolate, (2 squares)
- ½ cup lemon peel, candied
For Rum Syrup:
- ⅓ cup white sugar
- ¼ cup water
- 2 tbsp light rum
For Chocolate Glaze:
- 1 oz bittersweet chocolate, (6 squares) chopped
- ⅓ cup heavy whipping cream
- 3 tbsp unsalted butter, cubed
Instructions
-
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.
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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.
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Bake for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
Ricotta Cheese Filling:
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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.
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Stir in the candied lemon peel and mix. Chill until ready to use.
Rum Syrup:
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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.
Chocolate Glaze:
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Melt chocolate and cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable.
To Assemble:
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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.
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Top the cake with the last layer of cake. Chill for at least 4 hours. Spread Chocolate Glaze over top of the cake.
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Serve and enjoy.
Nutrition
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