Italian Cassata Cake
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
57
Sourness
38
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Currants (dried)1 cup
Marsala Wine1 cup
White Sugar2 tbsps
Heavy Cream1 cup
Unsalted ButterDirections:
1
Combine dried currants and 2 tablespoons Marsala in small bowl
2
Let soak for 15 minutes
3
Drain cherries and cut into eighths; drain on paper towels
4
Drain currants
5
In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream until smooth
6
Transfer to medium bowl
7
Gently mix in currants and cherries
8
Peel any loose crust from pound cake and discard
9
Cut pound cake lengthwise into 3 horizontal layers
10
Place bottom layer on serving platter
11
Spread half of filling over
12
Place second pound cake layer on top of filling
13
Spread remaining filling over
14
Arrange third pound cake layer on top of filling
15
Smooth sides with rubber spatula
16
Refrigerate cassata until filling is firm, about 2 hours
17
To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan
18
Stir over low heat until chocolate melts and mixture is smooth
19
Remove from heat
20
Add unsalted butter a few pieces at a time and whisk until melted
21
Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes
22
Slide sheets of waxed paper under edges of cassata to protect the serving dish
23
Put 1 cup chocolate frosting to pastry bag fitted with medium star tip
24
Spread remaining chocolate frosting over sides and top of cassata
25
Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata
26
Refrigerate for several hours until set
27
Let cassata stand at room temperature 20 minutes before serving