Best 10 Cassata Cake Recipes

CASSATA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine 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 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.
• 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 at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
• 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.
• 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.
• 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.
• 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.

CASSATA CAKE

Steps:

• 1. To make the filling, quickly whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Press out any lumps with a flexible spatula, if necessary.
• 2. Whisk in the rest of the milk and transfer the mixture to a 2-quart heavy-bottom saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds.
• 3. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.
• 4. Meanwhile, combine the butter, sugar, citrus oil, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for up to 5 minutes.
• 5. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.
• 6. Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of three 9-by-2- inch round pans with parchment.
• 7. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.
• 8. In the standing mixer fitted with the wire whip attachment, beat the egg whites on high speed to a stiff peak. Drizzle in 1 cup of the sugar while the mixer is running. Scoop the meringue into a large bowl and set aside.
• 9. Lightly wipe the mixer bowl and replace the wire whip with the paddle attachment. Cream the butter with the remaining 1 cup of sugar on low speed.
• 10. Add the egg yolks one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined.
• 11. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.
• 12. Stop the mixer and gently fold the meringue into the batter with a flexible spatula. Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a wooden skewer inserted in the center comes out clean.
• 13. Cool the cakes for 2 minutes, then run an offset spatula around the edges and invert the cakes onto a flat surface. They will be very fragile, so handle them with care.
• 14. Assemble the extravagant cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake if you like.

STRAWBERRY CUSTARD CASSATA CAKE

Steps:

• 1. Make the custard(you can do this the night before)Whisk together all of the custard ingredients is saucepan.Bring mixture to a boil over med-low heat,whisking constantly.Turn down heat so the mixture just simmers,and whisk until thick,1-2 minutes.(The key word here are whisk constantly) It will thicken quickly.Transfer to bowl,cover with plastic and cool.Then chill custard,covered for at least 3 hrs.or up to 2 days. (cooks note) I was in a bakery and they sold custard pre-made in big plastic tubes this was 1 step I cheated on)
• 2. Bake cakes:(you can also do this the night before)Preheat oven to 325 Line bottoms of 2 9"round cake pans with lightly oiled parchment paper I used spray & spray pans.(cooks note)My pans were obviously 8" & I had too much batter so I used 3 8" pans and I ended up not having to cut the cakes in half)Thus 1 more step skipped.
• 3. Sift together flour and 1 1/4c. sugar,baking powder & salt twice in bowl.I did first sift on waxed paper then poured that is sifter over bowl.
• 4. In separate bowl,using electric hand mixer beat together the yolks,water,oil,zest and vanilla until smooth.Stir in flour mixture.
• 5. In another large bowl with cleaned beaters,beat egg whites with cream of tartat until soft peaks form.Add the remaining 1/4 cup sugar and beat on high until the peaks are stiff but not dry.
• 6. Using rubber spatula (and a light touch) fold about a quarter of the egg whites into the egg yolk mixture.Then fold in the remaining whites.Be very gentle.The goal here is to incorporate the egg whites without deflating them significantly.As soon as the egg whites are no longer visible stop folding.
• 7. Divide batter into pans evenly.Bake for approximately 35 min.Until the top springs back when lightly pressed and toothpick comes out clean.
• 8. For the next step,and for the splitting,wax paper is your friend.Any surfaces that carries a cake layer I line with waxed paper for easy transfer.
• 9. Allow the cakes to cool in their pans on cooling rack for at least an hour.When completely cool run a knife around the sides to release the cakes,cover each pan with a waxpaper lined plate and flip. Gently lift the pans off of cakes,and carefully peel back the parchment.Wrap the cakes in plastic wrap and refrigerate at least 3 hrs. or overnight.
• 10. Meanwhile prepare strawberries:Slice the strawberries thinly but not too thin & place in bowl.Sprinkle with the 2Tbs. sugar and stir.Allow to macerate for 1 hr.Stir once in a while.Strain and save juices.
• 11. When cakes are cool it's time to split them.Using a long serrated knife carefully saw each layer in half.Place each layer on wax lined baking sheet,One layer on cake plate you're serving it on.
• 12. Whip the cream & sugar until stiff.
• 13. Assemble cake:Brush bottom layer with 1/3 reserved strawberry juice,a layer of strawberries the a layer of custard.Top with next layer of cake and repeat,no strawberry juice on top.Cover entire cake with whipped cream.Decorate top with fresh strawberries if desired.Chill cake at least 8 hrs. before serving so the cake absorbs the strawberry juices.Bring to cool room temperature before serving.

SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)

Steps:

• With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
• Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
• With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
• Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
• Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
• Chocolate Frosting:.
• Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
• Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
• With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
• Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.

CASSATA CAKE RICOTTA CHEESE FILLING

Steps:

• Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.

ITALIAN CASSATA CAKE

Steps:

• Combine dried currants and 2 tablespoons Marsala in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
• In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
• Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
• To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
• Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.

PAT'S EASY CASSATA CAKE

Steps:

• 1. Grease bottom of a 10 x 15" jelly roll pan. Fit a piece of parchment paper or waxed paper into the pan. Preheat oven to 350°.
• 2. For the Cake: Beat the cake mix, pudding, eggs, water and oil for 2 minutes in a large mixer bowl with an electric mixer.
• 3. Pour batter into prepared pan and bake at 350° for 20-25 minutes or until cake springs back when touched. Remove from oven to cool. Flip the cake out onto a cutting board and peel off parchment paper. Cool to room temp.
• 4. Mix the amaretto and cherry juice and set aside.
• 5. For the Filling: Mix ricotta, sugar, and almond extract together and blend well. Stir in almonds, cherries and chocolate and blend well.
• 6. To assemble the Cake: Trim off hard edges of cake Brush cake with the amaretto mixture. Evenly cut the cake into 3 equal bars, approximately 5" wide. Place one piece of cake onto a serving platter.
• 7. Spread 1/2 the filling over the first layer. Repeat with second layer and the rest of filling. Top with last layer of cake.
• 8. Cover the entire cake, top & sides, with Cool Whip. Sprinkle more slivered almonds, maraschino cherry halves and shaved semi sweet chocolate. Keep cake refrigerated until serving time. Remaining cake should be refrigerated. (Like that's going to happen! *_*)

KAF CHOCOLATE CASSATA CAKE

Steps:

• CAKE:.
• Preheat the oven to 325°F Lightly grease an 8 1/2" x 4 1/2" loaf pan.
• In a medium-sized mixing bowl, beat together the butter, sugar, salt, vanilla, baking powder, espresso powder, and cocoa to make a sandy, somewhat clumpy mixture. Don't worry; the eggs will smooth things out.
• Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl midway through this process.
• Add half the flour to the bowl, beating at low speed to combine.
• Add all of the milk, beating at low speed to combine.
• Add the remaining flour, beating gently just until the batter is smooth.
• Pour the batter into the prepared pan.
• Bake the cake for about 70 minutes, or until a toothpick inserted into the center comes out clean. The top may look a tiny bit damp; that's OK. If you have an instant-read thermometer, the center will register 210°F to 215°F, while just under the top will register about 198°F to 200°F.
• Remove the cake from the oven, loosen the edges, wait 10 minutes, and turn it out of the pan onto a rack to cool.
• Store completely cooled cake well wrapped, at room temperature, until ready to fill and frost.
• FILLING:.
• Stir together the ricotta, sugar, vanilla, and chocolate chips. Cover and refrigerate until ready to use.
• Frosting:.
• Sift the cocoa, confectioners' sugar, and espresso powder into a bowl.
• Bring the cream to a simmer on the stove or in the microwave, and whisk into the cocoa mixture. At first the mixture will look grainy; continue whisking for a minute. You'll see the lumps disappear as the sugar dissolves and the cocoa hydrates.
• Set aside to cool to room temperature.
• Place the butter, salt, and sifted confectioners' sugar in a large mixing bowl.
• Beat until the mixture is smooth and fluffy. Beat in the vanilla.
• With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it's all incorporated. Scrape the bowl, then beat at medium speed for 1 minute.
• Assemble Cake:.
• Split the cake in thirds lengthwise, to make 3 layers. Brush the cut side of each layer with simple syrup or vanilla syrup; this will help keep the cake moist.
• Place the bottom layer on a serving plate. Spread with half the ricotta filling. Top with the second layer, and spread with the remaining filling. Place the third layer on top.
• Ice the cake - top and sides - with the frosting.
• Serve immediately; or refrigerate, well-wrapped, until ready to serve, preferably not longer than 24 hours. Cut in crosswise slices to serve.

CASSATA RICOTTA (RICOTTA CAKE)

Steps:

• Place the ricotta and sugar in a food processor fitted with a metal blade and pulse several times to combine. Add the chocolate and the candied fruit and pulse until the fruit is finely chopped and the chocolate distributed throughout the ricotta. Set aside. Remove the pound cake from the foil pan and reserve the pan. Slice the pound cake horizontally into 3 layers. Line the foil pan with plastic wrap, covering well and allowing several inches of wrap to hang over the outside. Return the bottom layer to the foil pan, cut side up, and brush with the cherry liqueur. Spread 1/2 of the ricotta mixture over the cake. Brush both sides of the middle cake layer with the liqueur and place in the pan over the ricotta filling. Spread with the remaining ricotta filling. Brush the cut side of the remaining cake layer with the liqueur and place, cut-side down, over the ricotta. Press down lightly, cover tightly with plastic wrap and refrigerate until ready to serve. (Cake may be made 1 day before serving.) When ready to serve, remove plastic wrap and unmold cake onto a rectangular platter. Dust with the powdered sugar and slice into thin pieces.

CORBO'S BAKERY CASSATA CAKE RECIPE - (3.9/5)

Steps:

• Whisk together all of the custard ingredients in a saucepan. Bring the mixture to a boil over medium-low heat, whisking constantly. Turn down the heat so that the mixture just simmers, and whisk until thick, 1 to 2 minutes. Transfer the custard to a bowl, cover with plastic wrap or a round of wax paper, and cool. Then, chill custard, covered, for at least 3 hours, or up to 2 days. Preheat the oven to 325°F. Line the bottoms of two 9-inch round cake pans with lightly oiled parchment paper. Sift together the flour, 1 1/4 cup sugar, baking powder, and salt two time into a large mixing bowl. In a separate bowl, beat together the yolks, water, oil, zest and vanilla until smooth. Stir into the flour mixture. In another large bowl beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/4 cup sugar, and beat on high until the peaks are stiff but not dry. Using a rubber spatula, fold about a quarter of the fluffy egg whites into the egg yolk mixture. Then very gently fold in the remaining whites. As soon as the egg whites are no longer visible, stop folding. Scrape the batter into the two prepared round cake pans and spread evenly. Bake for approximately 35 minutes or until the top springs back when lightly pressed and a toothpick inserted into the center comes out clean. Allow the cakes to cool in their pans on a cooling rack for at least an hour. When completely cool, run a knife around the sides to release the cakes, cover each pan with a wax paper-lined plate, and flip. Gently lift the pans off of the cakes. Slice the strawberries thinly and place in a bowl. Sprinkle with the sugar and stir. Allow the strawberries to soak up the sugar for 1 hour, giving them a stir every so often. Strain the berries, reserving the released juices. When the cakes are thoroughly chilled slice them in half so you have four layers. Place each layer on a wax paper-lined baking sheet or plate. Whip the cream and sugar together until stiff. Place one cake layer on a wax paper-lined baking sheet. Brush with 1/3 of the reserved strawberry juice. Cover with a layer of strawberries, and then a layer of custard. Repeat for the following layers. Then, ice the top and sides of the cake with whipped cream. Top with fresh strawberries. Chill the cake for at least 8 hours before serving, so that the cake has time to absorb the strawberry juices. Bring to cool room temperature before serving.