Strawberry Casatta Recipe
Almond syrup soaked angel food cake, sweetened ricotta cheese, chantilly cream, apricot-glazed strawberries
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Ingredients
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Cake
Filling
Topping
Method
Prepare Cake
- 1
Soak Cake
Slice the angel food cake into even layers. Brush each layer generously with almond syrup, ensuring the cake is well saturated.
Prepare Filling
- 2
Make the Ricotta Mixture
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
Assemble Casatta
- 3
Layer the Ingredients
On a serving platter, layer the soaked angel food cake, spreading a generous amount of the ricotta mixture between each layer.
- 4
Chantilly Cream
In a separate bowl, whip the heavy cream with granulated sugar until soft peaks form. Spread the chantilly cream over the top of the layered cake.
- 5
Prepare Strawberries
Wash and slice the fresh strawberries. In a small saucepan, heat the apricot preserves until melted, then toss the strawberries in the warm preserves.
- 6
Finish the Casatta
Top the chantilly cream with the apricot-glazed strawberries, allowing some to cascade down the sides for decoration.
