Cassata Cake

To a Sicilian this is the mother of all cakes. In fact, it’s the only cake. For this recipe, all you need to use is your favorite yellow cake recipe. You can make as many layers as you want. I’ll give you the recipe for the cannoli filling and the frosting here.
When I think of this cake, I think of my Mom. She loved this cake. I am so glad I was able to make this for her before she died. She said “Carol, you really outdid yourself on this one.”
Here’s to you Mom.♥

Cassata Cake with Cannoli filling
2-15oz containers whole milk ricotta cheese (drained overnight in cheesecloth to get all the water out)
8oz mascarpone cheese
1 1/4 cups confectioners sugar
1/4 tsp. cinnamon
1 tsp. vanilla extract
1/2 cup mini semi-sweet chocolate chips

Stir or beat on very low speed the ricotta, mascarpone cheese and sugar in a large bowl for 1 minute. Add cinnamon and vanilla, and then fold in chocolate chips. Always keep chilled when not using this filling. You can make this the day before also.

Frosting
8 oz cream cheese
1 teas vanilla
2 TBL confec sugar
2 cups whipping cream

With whisk attachment on mixer beat the cream cheese until creamy. Add the vanilla and confectioners sugar. While the mixture is still whipping, slowly pour in the whipping cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak. Note: whipping cream takes time (about 15 minutes) Rushing the beating process will make it flop on your cake. I beat mine at speed 1 for 5 minutes, 2 for 5 minutes and then 4 to finish it off.

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12 Responses to Cassata Cake

  1. Therese says:

    Carol-This was my Dad’s favorite!!! YUMMY!

  2. Susan says:

    Really, Carol????? And right before lunch….. ; /

  3. Debbie says:

    I would think you could any flavor cake mix you wanted—it’s just the yellow cake is the ORGINAL method. Lots of flavors would be good with that icing and filling!

  4. Ingrid says:

    wow, that looks scrumptious. Now I nice Latte and I would be all set.

  5. Annie says:

    Oh yummy! Looks really good;)

  6. cathy says:

    Can I make this cake and store it in the fridge for a few days? (maybe 3 or 4 days)?

  7. Cathy, I wouldn’t being that it has a whipped cream frosting. The day before would be just fine IMO and then kept in the fridge.

    • cathy says:

      Thank you so much. I kind of thought that since it was a whipped cream frosting it may not hold up for that long-but had to ask! (I’m trying to cook/bake so much before Christmas Eve dinner and was hoping to make as many things in advance as possible). I plan to make this cake for one of my desserts but will wait until later tonight to do it. I cant wait to try it!

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