Cassata Cake Recipe
Rum soaked vanilla sponge cake, ricotta cheese chocolate chips.
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Ingredients
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Cake
Filling
Toppings
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt.
- 3
Cream Butter and Sugar
In another bowl, cream together the butter and granulated sugar until light and fluffy.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
- 6
Bake the Cakes
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- 7
Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Filling Preparation
- 8
Prepare the Filling
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- 9
Fold in Chocolate Chips
Gently fold in the chocolate chips into the ricotta mixture.
- 10
Whip the Cream
In a separate bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the ricotta mixture until well combined.
Assembling the Cake
- 11
Soak the Cakes
Once the cakes are cool, brush the tops of each layer with dark rum.
- 12
Layer the Cake
Place one cake layer on a serving plate. Spread half of the ricotta filling on top. Place the second cake layer on top and repeat with the remaining filling.
- 13
Top with Whipped Cream
Spread whipped cream over the top and sides of the cake. Garnish with chocolate shavings.