Cassata Cake

Cassata cake is a classic Italian layered cake with a creamy ricotta filling flavored with chocolate and candied lemon that's perfect for any celebration.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 532 Calories

Ingredients

• 1 teaspoon vanilla extract
• 5 eggs
• 2 (1 ounce) squares semi-sweet chocolate
• 2 pounds whole milk ricotta cheese
• 2 tablespoons light rum
• 6 (1 ounce) squares bittersweet chocolate, chopped
• 3 tablespoons unsalted butter, cubed
• 1.5 teaspoons vanilla extract
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon baking powder
• 0.25 cup water
• 0.5 cup cold water
• 1.25 cups white sugar
• 0.5 teaspoon cream of tartar
• 1.5 cups cake flour
• 0.33333298563957 cup white sugar
• 0.33333298563957 cup heavy whipping cream
• 0.5 cup candied lemon peel
• 2.25 cups confectioners' sugar

Recipe Instructions

Step 1

Sift flour, baking powder, and salt together in a bowl.

Step 2

Separate the eggs and set egg whites aside. Beat egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add ½ cup of cold water. Add 1 ¼ cups of white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of vanilla. Add flour mixture to egg yolk mixture and fold in.

Step 3

Beat egg whites and cream of tartar together until stiff peaks form. Fold into egg yolk mixture; divide the cake batter between the prepared pans.

Step 4

Bake cakes in the preheated oven for 25 minutes. Cool on wire rack for 10 minutes; invert and cool completely. While the cakes are cooling, you can make the ricotta filling and rum syrup.

Step 5

To make the ricotta filling: Beat ricotta cheese well and add confectioner's sugar and cinnamon. Add 1 ½ teaspoons of vanilla and 2 ounces of grated chocolate. Stir in candied lemon peel and mix. Chill filling until ready to use.

Step 6

To make the rum syrup: Place 1/3 cup of sugar and 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 rum. Cool syrup to room temperature.

Step 7

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C). Grease and line two 9-inch round cake pans with parchment paper.

Step 8

Cut each cooled cake in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the rum syrup.

Step 9

Spread 1 ½ cups of the filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the remaining piece of cake. Chill cake in the refrigerator for at least 4 hours.

Step 10

To make the chocolate glaze: Melt 6 ounces of chocolate and cream together in a microwave-safe bowl in the microwave; whisk until smooth. Add butter and whisk until dissolved. Cool mixture until spreadable.

Step 11

Spread over the top of the chilled cake.