Italian Cassata
Custom made cakes for all special occasions and milestone birthdays!
Recipe Summary Italian Cassata
We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.Ingredients | Italian Cassata Ice Cream Cake Havmor Price1 (18.25 ounce) package pound cake mix6 tablespoons orange liqueur1 pint part-skim ricotta cheese2 tablespoons heavy whipping cream¼ cup white sugar3 tablespoons chopped semisweet chocolate3 tablespoons candied mixed fruit4 (1 ounce) squares unsweetened chocolate¼ cup butter3 cups confectioners' sugar½ cup hot, strong brewed coffee1 ½ teaspoons vanilla extractDirectionsPrepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.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.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.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.Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.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.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.Info | Italian Cassata Ice Cream Cake Havmor PriceServings: 12 Yield: 1 - 9x5 inch loaf pan
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