Home Made Recipes

Italian Cassata Cake

Italian Cassata Cake


Unique recipe makes 1 -three layer cake Change Servings
Makes servings US Metric Modify Recipe (Assist)
  • 1/three cup dried currants

  • 5 tablespoons Marsala wine

  • 1 (sixteen.5 ounce) can pitted darkish candy cherries, drained with syrup reserved

  • 1 pint ricotta cheese

  • 1/four cup white sugar

  • 2 tablespoons heavy cream

  • 1 (12 ounce) package deal ready pound cake

  • 12 (1 ounce) squares semisweet chocolate, chopped

  • 1/four cup Marsala wine

  • 1 cup unsalted butter

Verify All Add to Purchasing Record
  • PREP

    2 hrs


    2 hrs

Italian Cassata Cake


  1. Mix dried currants and a couple of tablespoons Marsala in small bowl. Let soak for quarter-hour. Drain cherries and minimize into eighths; drain on paper towels. Drain currants.
  2. In a meals processor, puree ricotta cheese, sugar, three tablespoons Marsala and whipping cream till clean. Switch to medium bowl. Gently combine in currants and cherries.
  3. Peel any unfastened crust from pound cake and discard. Minimize pound cake lengthwise into three horizontal layers. Place backside layer on serving platter. Unfold half of filling over. Place second pound cake layer on prime of filling. Unfold remaining filling over. Organize third pound cake layer on prime of filling. Clean sides with rubber spatula. Refrigerate cassata till filling is agency, about 2 hours.
  4. To make the chocolate frosting: Mix half cup reserved cherry syrup, semisweet chocolate and 1/four cup Marsala in heavy medium saucepan. Stir over low warmth till chocolate melts and combination is clean. Take away from warmth. Add unsalted butter a couple of items at a time and whisk till melted. Refrigerate frosting till thickened to spreading consistency, stirring sometimes, about 20 minutes.
  5. Slide sheets of waxed paper underneath edges of cassata to guard the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Unfold remaining chocolate frosting over sides and prime of cassata. Pipe frosting in pastry bag in swirls on lengthy sides and in rosettes alongside higher edges of cassata. Refrigerate for a number of hours till set. Let cassata stand at room temperature 20 minutes earlier than serving.


  • Energy
  • 467 kcal
  • 23%
  • Carbohydrates
  • forty three.6 g
  • 14%
  • Ldl cholesterol
  • 103 mg
  • 34%
  • Fats
  • 29.6 g
  • forty six%
  • Fiber
  • 2.three g
  • 9%
  • Protein
  • eight.three g
  • 17%
  • Sodium
  • 153 mg
  • 6%

* % Every day Values are based mostly on a 2,000 calorie food plan.

Recipe by MARBALET

“Pound cake layered with ricotta cherry filling topped with a luscious chocolate frosting.”

Categories:   Pound Cake

Tags:  , ,