Cassata Cake
A traditional Sicilian dessert made with sponge cake, sweetened ricotta, and candied fruit.
Ingredients
- ●1 1/2 cups Rich sponge cake
- ●8 ounces Piedmontese cheese
- ●1 cup Cassata
- ●1 cup Granulated sugar
- ●2 cups All-purpose flour
- ●2 teaspoons Baking powder
- ●4 large Eggs
- ●1/2 cup Unsalted butter, softened
- ●1 teaspoon Vanilla extract
- ●1 cup Confectioners' sugar
Instructions
- 1
Preheat oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
- 2
In a medium bowl, whisk together flour, baking powder, and granulated sugar.
- 3
In a large mixing bowl, whisk together eggs, softened butter, and vanilla extract.
- 4
Add the dry ingredients to the egg mixture and mix until just combined.
- 5
Divide the batter evenly among the prepared pans and smooth the tops.
- 6
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 7
Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
- 8
To make the filling, combine the ricotta cheese, confectioners' sugar, and vanilla extract in a medium bowl.
- 9
Beat the mixture until smooth and creamy.
- 10
To assemble the cake, place one cake layer on a serving plate and spread a thick layer of the ricotta filling on top.
- 11
Repeat the process with the remaining cake layers, creating a stacked cake.
- 12
Dust the top of the cake with confectioners' sugar and decorate with candied fruit.
- 13
Refrigerate the cake for at least 30 minutes before serving.