Cassata Cake
Ingredients
- 1-9 x 5 pound cake, sliced thinly (preferable stale)
- 2 tablespoons Amaretto liqueur
- 2 tablespoons sugar
- 2-15 oz whole milk ricotta (Velvety Smooth)*
- 1 cup confectioner's sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 2/3 cup mini chocolate chips
- 1/3 cup finely diced candied citron**
- 1-7 oz box Odense Marzipan
- Optional: Green or pink food color
- *Velvety Smooth ricotta is smoother and denser than plain ricotta. We used Sorrento brand for our tests.
- ** Candied citron is found in the produce aisle, with other candied fruits, at Christmas and Easter.
This rich Italian ricotta cake is often served at Easter. We covered it with Odense Marzipan rather than the traditional whipped cream and candied fruits.
Time
40-45 minutes to assemble
6 hours refrigeration
Total time: 6 hours and 45 minutes
6 hours refrigeration
Total time: 6 hours and 45 minutes
Yield
12-16 slices
Directions
- Heat Amaretto with sugar and 2 tablespoons water. Bring to a simmer and cook until sugar is dissolved.
- Oil or spray a 10" springform pan and layer bottom and sides with pound cake. Lightly brush pound cake lining with Amaretto mixture.
- Beat ricotta with confectioner's sugar, vanilla and cinnamon until very smooth. Mix in chocolate chips and citron. Spread evenly into cake-lined pan, trimming cake to level of filling.
- Shape Marzipan into a flat disk. Between two sheets of wax paper or on a counter dusted with powdered sugar, roll out to a 10 1/2 inch disk. Using the springform pan as a template, cut out marzipan circle and lay on top of cake.
- Refrigerate overnight before cutting.
- Optional: If desired, tint marzipan a pastel color, using latex gloves.