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.
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.