Best 5 Italian Cassata Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover the Italian Cassata Cake: A Symphony of Flavors and Textures**

Indulge in the captivating world of Italian Cassata cake, a culinary masterpiece that tantalizes the senses with its vibrant colors, intricate decoration, and symphony of flavors. Originating from the sun-kissed island of Sicily, this traditional cake is a celebration of Italian pastry artistry, enjoyed during special occasions and festivals. Cassata boasts a delectable combination of moist sponge cake, rich ricotta filling, candied fruit, and a luscious almond paste layer, all enveloped in a blanket of smooth marzipan and adorned with intricate sugar flowers. In this comprehensive guide, we present a collection of authentic Italian Cassata cake recipes, each embodying the essence of this beloved dessert. From classic renditions to contemporary twists, these recipes cater to every palate, ensuring an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

CASSATA CAKE



Cassata Cake image

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.

Provided by Kevin Ryan

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 20

1 ½ cups cake flour
½ teaspoon baking powder
¼ teaspoon salt
5 eggs
½ cup cold water
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon cream of tartar
2 pounds whole milk ricotta cheese
2 ¼ cups confectioners' sugar
½ teaspoon ground cinnamon
1 ½ teaspoons vanilla extract
2 (1 ounce) squares semi-sweet chocolate
½ cup candied lemon peel
⅓ cup white sugar
¼ cup water
2 tablespoons light rum
6 (1 ounce) squares bittersweet chocolate, chopped
⅓ cup heavy whipping cream
3 tablespoons unsalted butter, cubed

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.

Nutrition Facts : Calories 601 calories, Carbohydrate 84.1 g, Cholesterol 133.4 mg, Fat 23.6 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 14 g, Sodium 174.2 mg, Sugar 63.6 g

SICILIAN CASSATA: RICOTTA CAKE



Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories     dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata

Steps:

  • Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
  • Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
  • Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
  • Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
  • The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.

CASSATA CAKE



Cassata Cake image

Provided by Warren Brown

Categories     Cake     Berry     Cheese     Dairy     Fruit     Dessert     Bake     Fourth of July     Vegetarian     Ricotta     Strawberry     Birthday     Party     Advance Prep Required     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield One 9-inch layer cake

Number Of Ingredients 21

For the Citrus-Ricotta Filling
2 ounces (1/4 cup) all-purpose flour
1 cup milk
8 ounces (2 sticks) unsalted butter
8 ounces (1 cup) superfine granulated sugar
1/2 teaspoon citrus oil (pure orange or lemon oil)
1 teaspoon vanilla extract
1/4 cup ricotta cheese
For the Cake
9 ounces (1 3/4 cups) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
6 eggs, separated
16 ounces (2 cups) superfine granulated sugar, divided
8 ounces (2 sticks) unsalted butter
For Assembling
1 pint fresh strawberries, washed, hulled, and sliced
4 cups whipped cream

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.

CASSATA CAKE



Cassata Cake image

Here is a recipe for cassata cake, which is an Italian cake made with a whole-milk ricotta cheese filling. There's also lots of cream and chocolate.

Provided by Carroll Pellegrinelli

Categories     Dessert     Cakes     Cake

Time 5h20m

Yield 12

Number Of Ingredients 19

For the Filling
30 ounces whole-milk ricotta
2 1/4 cups powdered sugar, sifted
1 teaspoon ground cinnamon
1 teaspoon vanilla
6 ounces semi-sweet mini chocolate chips
2 lemons zested , plus more for decorating
For the Cake
2 cakes, white or yellow; 4 layers total
1/2 cup rum, or Marsala
2 tablespoons water
For the Frosting
2 cups heavy whipping cream
1/3 cup powdered sugar, sifted
1 tablespoon rum, or Marsala
For Decorating:
6 strawberries , small and whole
6 Maraschino cherries
1 cup chocolate shavings

Steps:

  • Gather the ingredients.
  • In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla with an electric mixer or by hand until you have as smooth and homogenous a mixture as possible-the ricotta will still cause it to have a few lumps.
  • Once the ricotta mixture is well incorporated, hand stir in the chocolate chips and the lemon zest.
  • Cover the bowl with plastic wrap and refrigerate it at least for as long as it takes you to bake and cool the cake. The filling could be made a day in advance if desired.
  • Gather the ingredients.
  • Once your cakes of choice are completely cool, either use a long serrated knife or sturdy thread to slice them horizontally into 2 layers. Reserve the 4 layers.
  • In a small bowl, mix the rum with the water.
  • Use a pastry brush to brush the outside part of the cake layers with the liquor mixture. Give each layer a minute or two to absorb the alcohol before assembling the cake.
  • Place a single layer of cake in the bottom of a 9-inch cheesecake springform pan. Spread 1/3 of the chilled filling mixture on top. Repeat with a second layer of cake and another 1/3 of the mixture and spread the final 1/3 of the mixture on top of the third layer of cake.
  • Cover the assembled cake with the fourth layer of cake, brown part up.
  • Wrap the unfrosted cake in plastic wrap and refrigerate it for at least 4 hours.
  • Once you're ready to assemble, whip the cream with powdered sugar and rum. Beat until you have firm peaks. If not using right away, store the whipped cream in the refrigerator until ready to use.
  • Unwrap the cake and carefully move it to a serving plate. Frost the cake top and then the sides with the whipped cream mixture.
  • Alternate the strawberries with the cherries on the outer edge of the cake. Place the chocolate shavings in the center. If not slicing right away, place the cake back in the fridge.
  • Serve and enjoy

Nutrition Facts : Calories 731 kcal, Carbohydrate 81 g, Cholesterol 90 mg, Fiber 2 g, Protein 14 g, SaturatedFat 21 g, Sodium 285 mg, Sugar 63 g, Fat 40 g, ServingSize 12 servings (serves 12), UnsaturatedFat 0 g

STRAWBERRY CASSATA



Strawberry Cassata image

The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good cheese stores can supply it.

Provided by David Tanis

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 16

2 tablespoons unsalted butter, for preparing pan
2 tablespoons all-purpose flour, for preparing pan
6 large eggs, at room temperature
3/4 cup/150 grams sugar
1 teaspoon grated lemon zest
Pinch of salt
1/2 teaspoon almond extract
1 1/3 cups/140 grams sifted cake flour
1/2 cup sugar
Zest of 1 lemon, removed in large strips
2 tablespoons grappa or vodka
2 cups/500 grams fresh ricotta
1/4 cup/55 grams sugar, or more to taste
1/2 pound/223 grams ripe strawberries, hulled and halved
1 tablespoon sugar
2 tablespoons lemon juice

Steps:

  • Bake the cake: Heat oven to 350 degrees. Butter and flour an 8-inch diameter springform pan and set aside.
  • In a stand mixer fitted with the whisk attachment, beat eggs at medium speed. Add sugar, lemon zest, salt and almond extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.
  • Pour batter into prepared pan. Bake for 25 minutes or until a skewer emerges dry when inserted in the middle of cake. Cool on a rack. (It's best to make the cake a day in advance.)
  • Make the syrup: Simmer sugar, 1/2 cup water and the lemon zest over medium heat for 10 minutes. Cool, stir in grappa and set aside.
  • Meanwhile, make the filling: Whisk together ricotta and sugar to a spreadable consistency.
  • Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream.
  • Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.
  • To serve, toss berries with sugar and lemon juice. Let macerate no more than 10 minutes, then spoon berries over cake.

Nutrition Facts : @context http, Calories 345, UnsaturatedFat 4 grams, Carbohydrate 48 grams, Fat 12 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 33 grams, TransFat 0 grams

Tips:

  • To ensure the cake layers are evenly baked, use a toothpick to check the center. When it comes out clean, the cake is ready.
  • If you don't have a stand mixer, you can also use a hand mixer to make the buttercream frosting.
  • To create a smooth and creamy filling, make sure the ricotta cheese is at room temperature before combining it with the other ingredients.
  • You can adjust the amount of sugar in the frosting according to your taste preferences.
  • To prevent the cake from drying out, store it in an airtight container in the refrigerator.
  • When decorating the cake with marzipan, make sure to knead it well until it becomes smooth and pliable.

Conclusion:

Italian Cassata Cake is a delicious and impressive dessert that is perfect for any special occasion. With its moist sponge cake layers, creamy ricotta filling, and colorful marzipan decoration, this cake is sure to wow your guests. While it may seem like a complex dessert to make, it is actually quite straightforward, especially with the step-by-step instructions provided in this recipe. So, if you're looking for a showstopping dessert that is both delicious and visually appealing, give this Italian Cassata Cake a try.

Related Topics