Cassata Cake

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.

• Calories: 601 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.

Step 2

Sift the flour, baking powder, and salt together.

Step 3

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.

Step 4

Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.

Step 5

Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.