Strawberry Casatta Recipe
Almond syrup soaked angel food cake, sweetened ricotta cheese, chantilly cream, apricot-glazed strawberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake and Filling Ingredients
Method
Preparation Instructions
- 1
Prepare the Cake
Slice the angel food cake into three equal layers.
- 2
Soak the Cake Layers
Brush each layer with almond syrup, allowing it to soak in.
- 3
Make the Ricotta Filling
In a bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- 4
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold into the ricotta mixture.
- 5
Assemble the Casatta
Place one layer of the cake on a serving platter. Spread a portion of the ricotta filling over it, followed by a layer of sliced strawberries. Repeat the process with the second layer and top it with the final cake layer.
- 6
Glaze the Strawberries
In a small saucepan, gently heat the apricot preserves until melted, then brush over the sliced strawberries on top of the cake.
- 7
Chill and Serve
Refrigerate the casatta for at least 2 hours before slicing and serving.