Cassata Cake
A gluten-free Italian dessert made with airy sponge cake and sweet cassata filling.
Ingredients
- ●1 8-inch round cake airy sponge cake
- ●1 cup cassata filling
- ●1/2 cup chocolate shavings
- ●1 cup sweetened whipped creamwhipped with 2 tbsp sugar
- ●1 cup milk
- ●3 large eggs
- ●1 tsp vanilla extract
- ●1/4 tsp almond extract
- ●2 cups powdered sugarfor dusting
Instructions
- 1
Preheat the oven to 350°F (180°C).
- 2
In a medium bowl, whisk together milk, eggs, vanilla extract, and almond extract.
- 3
In a large bowl, whisk together cake flour, powdered sugar, and airy sponge cake.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined.
- 5
Pour the batter into a greased 8-inch round cake pan.
- 6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 8
In a separate bowl, whip the sweetened whipped cream until stiff peaks form.
- 9
To assemble the cake, place the cooled cake on a serving plate and spread the cassata filling over the top.
- 10
Top the cassata filling with the whipped cream and sprinkle with chocolate shavings.
- 11
Dust the top of the cake with powdered sugar before serving.