Cassata Cake
A rich Italian cassata cake features a chocolate-studded ricotta filling and a delicate whipped cream frosting.
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Instructions
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Combine 30 ounces ricotta, 2 1/4 cups sifted confectioners' sugar, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract in a large bowl until mostly smooth. Stir in 6 ounces mini chocolate chips and 2 tablespoons lemon zest, then refrigerate the filling.
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Slice cooled cakes horizontally to create 4 layers. Mix 1/2 cup rum with 2 tablespoons water and brush evenly over all cake layers, allowing the liquid to absorb.
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Place one cake layer in the bottom of a 9-inch springform pan, then spread with 1/3 of the chilled ricotta filling.
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Repeat the layering process with a second cake layer and another 1/3 of the filling, then add a third cake layer and spread the remaining filling on top.
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Cover the assembled cake with the fourth layer, brown side up. Wrap the cake in plastic wrap and refrigerate for at least 4 hours.
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Whip 2 cups heavy cream with 1/3 cup sifted confectioners' sugar until firm peaks form.
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Unwrap the chilled cake, transfer it to a serving plate, and frost completely with the whipped cream.
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Decorate the cake with alternating strawberries and cherries around the outer edge, placing chocolate shavings in the center, then serve.