How To Make Italian Cassata?
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Ingredients
- ½ cup hot, strong brewed coffee
- ¼ cup white sugar
- ¼ cup butter
- 1 pint part-skim ricotta cheese
- 1 (18.25 ounce) package pound cake mix
- 1 ½ teaspoons vanilla extract
- 2 tablespoons heavy whipping cream
- 3 tablespoons chopped semisweet chocolate
- 3 tablespoons candied mixed fruit
- 3 cups confectioners’ sugar
- 4 (1 ounce) squares unsweetened chocolate
- 6 tablespoons orange liqueur
Instructions
Step 1: Prepare cake mix according to instructions on package. Bake in a 9×5-inch loaf pan. Let cool completely.
Step 2: Using a sharp, serrated knife, cut a thin slice from both ends of the cooled cake. Slice cake horizontally into 4 even layers. Spread each layer with 1 tablespoon orange liqueur.
Step 3: Beat ricotta cheese in a medium bowl with an electric mixer until smooth. Beat in cream, sugar and remaining liqueur. Using a rubber scraper, fold in chocolate crisps and candied fruit.
Step 4: Place the bottom layer of the cake on a flat plate and spread with one-third of the ricotta mixture. Place the second cake layer evenly on top of the first layer and spread with one-third of the filling. Repeat the process with the third cake layer and filling. Finish with the remaining cake layer.
Step 5: Gently press the loaf into the pan. Refrigerate for at least 2 hours or until the ricotta is firm.
Step 6: For the glaze: melt chocolate and butter in a water bath over hot, but not boiling, water. Remove from water. Add powdered sugar, hot coffee and vanilla. Stir until smooth. If too soft to spread, refrigerate until spreadable – about 30 minutes. Spread the frosting on the sides and top of the cake. Shop in refrigerator until ready to serve.
Step 7: Before serving, decorate with candied fruit if desired. Or use a piping nozzle to decorate the cake with flowers and vines. Makes 10 servings.
