Cassata Cake

Cassata Cake is a rich and decadent Italian dessert, traditionally enjoyed during Christmas and Easter. This multi-layered cake combines fluffy sponge cake with a creamy ricotta filling, chocolate shavings, and candied fruit. A rum-infused syrup adds depth to each layer, while a glossy chocolate glaze completes this elegant treat. Perfect for special occasions, this cake is both visually stunning and incredibly delicious.

Essential Ingredients

To create this exquisite dessert, you will need:

For the Sponge Cake:

• 1 ½ cups cake flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 5 large eggs, separated
• ½ cup cold water
• 1 ¼ cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cream of tartar

For the Ricotta Filling:

• 2 pounds whole milk ricotta cheese
• 2 ¼ cups confectioners’ sugar
• ½ teaspoon ground cinnamon
• 1 ½ teaspoons vanilla extract
• 2 ounces semi-sweet chocolate, grated
• ½ cup candied lemon peel

For the Rum Syrup:

• ⅓ cup white sugar
• ¼ cup water
• 2 tablespoons light rum

For the Chocolate Glaze:

• 6 ounces bittersweet chocolate, chopped
• ⅓ cup heavy whipping cream
• 3 tablespoons unsalted butter, cubed

Preparation Steps

1. Preheat the Oven: Set the oven to 325°F (165°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Prepare Dry Ingredients: Sift together cake flour, baking powder, and salt.
3. Beat Egg Yolks: In a large bowl, beat egg yolks for 4 minutes until thick. Slowly add cold water, then gradually add sugar and vanilla extract.
4. Combine Wet and Dry Ingredients: Fold in the sifted flour mixture until just combined.
5. Whip Egg Whites: In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Gently fold into the batter.
6. Bake Cakes: Divide the batter evenly between the prepared pans. Bake for 25 minutes. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely.

Prepare the Filling & Syrup:

7. Make the Ricotta Filling: Beat ricotta cheese until smooth. Add confectioners’ sugar, cinnamon, vanilla extract, grated chocolate, and candied lemon peel. Mix well and chill.
8. Make the Rum Syrup: In a small saucepan, bring sugar and water to a boil, stirring to dissolve sugar. Boil for 1 minute, then remove from heat and stir in the rum. Let cool to room temperature.

Assemble the Cake:

9. Layer the Cake: Cut each cake layer in half, creating four layers.
10. Soak and Fill: Place the first layer on a cake plate and brush with rum syrup. Spread 1 ½ cups of ricotta filling over it. Repeat the process for the remaining layers, finishing with a cake layer on top.
11. Chill: Refrigerate the cake for at least 4 hours to allow the flavors to meld.

Prepare the Chocolate Glaze:

12. Melt the Chocolate: Microwave bittersweet chocolate and heavy cream together until smooth. Stir in butter until fully incorporated. Let the glaze cool slightly.
13. Glaze the Cake: Spread the chocolate glaze evenly over the top of the chilled cake.

Health Benefits

• Rich in Protein & Calcium: Ricotta cheese provides essential nutrients that support muscle and bone health.
• Antioxidant Boost: Dark chocolate contains flavonoids that help combat oxidative stress.
• Balanced Indulgence: While decadent, this cake contains wholesome ingredients like eggs and dairy that provide nutritional benefits.
• Digestive Support: Cinnamon and candied fruit can aid digestion.

Serving Suggestions

• Enjoy chilled or at room temperature with a cup of espresso or dessert wine.
• Top with fresh berries or powdered sugar for a refined presentation.
• Serve with a side of whipped cream for extra indulgence.
• Pair with Italian liqueurs such as Amaretto or Limoncello for an authentic experience.

Creative Variations

Want to customize your Cassata Cake? Try these ideas:

• Nutty Flavor: Add chopped pistachios or almonds to the filling.
• Citrus Twist: Replace candied lemon peel with orange zest for a refreshing change.
• Alcohol-Free Option: Skip the rum syrup or replace it with simple syrup infused with orange juice.
• White Chocolate Version: Use white chocolate shavings instead of dark chocolate.
• Mini Cassata Cakes: Make individual mini cakes by layering the filling in ramekins with smaller cake rounds.

Storage Tips

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: Not necessary—Cassata Cake is best served chilled!

Pro Tips

• Drain Ricotta Well: For a smooth filling, drain ricotta cheese overnight in a fine mesh sieve.
• Use High-Quality Chocolate: The glaze will taste best with premium bittersweet chocolate.
• Let the Flavors Develop: Allowing the cake to chill for several hours enhances its taste.
• Level Cake Layers: Trim uneven cake layers for a professional look before assembling.
• Use a Sharp Knife for Slicing: This prevents the layers from becoming messy when serving.

Frequently Asked Questions

1. Can I make this cake in advance?
Yes! Cassata Cake tastes even better the next day, as the flavors have time to blend.

2. Can I use store-bought sponge cake?
Absolutely! If you’re short on time, use a pre-made sponge cake to save effort.

3. What can I substitute for candied lemon peel?
You can use candied orange peel, dried fruit, or even chopped maraschino cherries.

4. Is this cake very sweet?
Cassata Cake is moderately sweet, with the ricotta filling balancing out the sugar and chocolate glaze.

Enjoy making this luxurious Cassata Cake, a true Italian classic perfect for celebrations and special moments!

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