A recipe for the Italian cassata cake is available at the Food Network website. It combines ricotta with powdered sugar, vanilla extract, cinnamon, chocolate and candied fruit as a layered filling for a basic sponge or pound cake, topped with green marzipan and additional candied fruits.
This recipe calls for a pre-baked or store-bought basic sponge or pound cake. The ricotta filling and distinctive decoration, and not the base itself, are what makes a cake a cassata.
Prep Time: 15 min.
Inactive Time: 24 min.
Ready In: 39 min.
- 2 lbs. fresh whole milk ricotta
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup chocolate chips
- 1 cup candied fruit, ideally with citron and angelica
- 1 10-inch sponge cake
- Green marzipan to cover
Step 1: Place the ricotta in a fine mesh sieve over a bowl and drain overnight in the refrigerator
Step 2: Beat the drained ricotta in an electric mixer until smooth. Combine with the powdered sugar, vanilla extract, cinnamon and chocolate chips as well as half of the candied fruit and set aside.
Step 3: Cut the sponge cake into thin slices and lightly oil a 10-inch springform pan. Evenly line the base and sides of the pan with the sponge cake slices, reserving some for the top. Pour the ricotta atop the cake and top with the last of the rest of the cake slices. Place in the refrigerator and leave overnight to set.
Step 4: Turn the springform pan upside down onto a large platter and unlock the sides and bottom to release the cake. Coat with a thin layer of green marzipan and decorate with the remaining half of candied fruit.