Sicilian Cream Cake (Cassata alla Siciliana)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 15mins
SERVES: 6-8
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup sugar
  • 12
    teaspoon vanilla
  • 1
    ounce maraschino cherries or 1 ounce your favorite flavor liqueur
  • 2
    tablespoons shredded sweet chocolate or 2 tablespoons miniature chocolate chips
  • 14
    cup chopped candied fruit
  • 1
    sponge cake, cut into 1 inch slices
  • confectioners' sugar (for sifting over unmolded cake)
Advertisement

DIRECTIONS

  • Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
  • Add chocolate and fruit; mix well.
  • Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
  • Turn ricotta mixture into lined mold.
  • Cover the top with remaining cake slices.
  • Refrigerate overnight, or place in freezer for several hours.
  • To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
  • Sprinkle (lightly sift) confectioner's sugar over cake.
  • If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
  • Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Advertisement