Gearing Up with Geralyn

Family Plans

Italian Ricotta Cassata Cake Recipe

Total:
80 mins
Prep:
45 mins
Cook:
35 mins
Refrigerate:
4 hrs
Yield:
12 servings (serves 12)

Ingredients
For the Filling
30 ounces ricotta (whole-milk)
2 1/4 cups powdered sugar (sifted)
1 teaspoon ground cinnamon
1 teaspoon vanilla
6 ounces semi-sweet chocolate chips (mini)
2 lemons (zested)
For the Cake
2 cake layers (white, yellow, or your favorite flavor)
1/2 cup rum (or Marsala)
2 tablespoons water
For the Frosting
2 cups heavy whipping cream
1/3 cup powdered sugar (sifted)
1 tablespoon rum (or Marsala)
Optional: chocolate chips (additional mini)
Optional: strawberries
Optional: chocolate shavings
Optional: lemon zest (additional)
Optional: maraschino cherries

Nutritional Guidelines (per serving)

360
Calories
15g
Fat
40g
Carbs
11g
Protein

Steps to Make It
Note: while there are multiple steps to this recipe, this Cassata cake is broken down into workable categories to help you better plan for preparation and baking.

Make the Filling
Gather the ingredients.

Ingredients for frosting
In a large bowl, combine the ricotta, powdered sugar, cinnamon, and vanilla with an electric mixer.

Blend

Once the ricotta mixture is as smooth as possible (the ricotta will still cause it to have a few lumps), hand stir in the chocolate chips and the lemon zest.

Add chocolate chips
Cover the bowl with plastic wrap and refrigerate it for at least as long as it takes to bake the cake. This step could be done up to a day in advance if desired.

Cover

Make the Cake
Gather the ingredients.

Ingredients for cake
Make your favorite flavored 2-layer cake.

Once the cake layers are completely cool, either use a long serrated knife or dental floss to slice them horizontally into 2 layers, and this should give you a total of 4 layers.

Cut cake

In a small bowl, mix the rum (or Marsala) with the water.

Mix rum
Use a pastry brush to brush the top of the cake layers with the liquor mixture. Give it a minute or so to absorb the alcohol before building the cake.

Brush cake

Place a single cake layer in the bottom of a cheesecake (9-inch springform) pan and spread with 1/3 of filling mixture.

Place cake in pan
Repeat with the other 3 layers.

Repeat

Wrap the unfrosted cake in plastic and refrigerate it for at least 4 hours. Refrigerating the cake overnight is best.

Make the Frosting
Gather the ingredients.

The next day, whip the cream with the powdered sugar and liquor. Beat long enough that firm peaks are formed. Store the whipped cream in the refrigerator until ready to use.

Whip cream
Next, unwrap the cake and carefully move it to a serving plate using two strong spatulas. Frost the cake top and then the sides with the whipped cream mixture.

Unwrap cake and frost
Decorate with optional chocolate shavings or mini chocolate chips. Maraschino cherries around the top of the cake could look pretty, too.

Cut slice
Serve and enjoy!

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Okay! I know it’s been a while since I’ve post so hello to everyone that still follows my page. I’m working on a new desert idea 💡 that’s new to me anyway. So keep your eye out for it as I start adding new recipes to it. Happy Holidays!!