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Cassata Cake

Cassata Cake is a traditional Italian dessert that is often enjoyed during Christmas and Easter. This elegant cake features layers of fluffy sponge cake soaked in rum syrup, filled with sweet ricotta cheese, chocolate, and candied fruit, and finished with a glossy chocolate glaze. It’s a rich and decadent treat perfect for special occasions, offering a delightful balance of flavors and textures.

  • Total Time: 5 hours (includes chilling time)

Ingredients

Scale

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

Instructions

  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:

  1. 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.

  2. 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:

  1. Layer the Cake: Cut each cake layer in half, creating four layers.

  2. 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.

  3. Chill: Refrigerate the cake for at least 4 hours to allow the flavors to meld.

Prepare the Chocolate Glaze:

  1. Melt the Chocolate: Microwave bittersweet chocolate and heavy cream together until smooth. Stir in butter until fully incorporated. Let the glaze cool slightly.

  2. Glaze the Cake: Spread the chocolate glaze evenly over the top of the chilled cake.

  • Author: Paula
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Cake
  • Cuisine: Italian

Nutrition

  • Serving Size: 14
  • Calories: 532 per serving