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.
[recipe_author_display]
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
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.
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.
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