Recipes

Italian Cassata

Name: Italian Cassata
Ingredients: 1 (18.25 ounce) package pound cake mix; 6 tablespoons orange liqueur; 1 pint part-skim ricotta cheese; 2 tablespoons heavy whipping cream; 0.25 cup white sugar; 3 tablespoons chopped semisweet chocolate; 3 tablespoons candied mixed fruit; 4 (1 ounce) squares unsweetened chocolate; 0.25 cup butter; 3 cups confectioners' sugar; 0.5 cup hot, strong brewed coffee; 1.5 teaspoons vanilla extract

4.3

(6)

5 Reviews

1 Photo

We were served Cassata in Italy on a number of occasions. It was always excellent. A beautiful presentation.

Recipe by Juanita

Updated on July 14, 2022

1

Servings:

12

Yield:

1 - 9x5 inch loaf pan

Jump to Nutrition Facts

Ingredients

1 (18.25 ounce) package pound cake mix
6 tablespoons orange liqueur
1 pint part-skim ricotta cheese
2 tablespoons heavy whipping cream
¼ cup white sugar
3 tablespoons chopped semisweet chocolate
3 tablespoons candied mixed fruit
4 (1 ounce) squares unsweetened chocolate
¼ cup butter
3 cups confectioners' sugar
½ cup hot, strong brewed coffee
1 ½ teaspoons vanilla extract

Directions

Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.
With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.
In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.
To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.

Nutrition Facts (per serving)

553	Calories
24g	Fat
77g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 553
% Daily Value *
Total Fat 24g	31%
Saturated Fat 12g	58%
Cholesterol 53mg	18%
Sodium 264mg	11%
Total Carbohydrate 77g	28%
Dietary Fiber 2g	6%
Total Sugars 59g
Protein 10g
Calcium 165mg	13%
Iron 3mg	14%
Potassium 186mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.