Make Ahead Cassata
|Ricotta cheese||1 Pound, drained (500 Gram)|
|Granulated sugar||50 Milliliter (1/4 Cup)|
|Whipping cream||25 Milliliter (2 Tablespoon)|
|Orange flavored liqueur/Orange juice||25 Milliliter (2 Tablespoon)|
|Semisweet chocolate chips||250 Gram (1 Package, Pure)|
|Chopped mixed candied fruits||125 Milliliter (1/2 Cup)|
|Butter||50 Milliliter (1/4 Cup)|
|Icing sugar||750 Milliliter (3 Cups)|
|Hot strong coffee||125 Milliliter (1/2 Cup)|
With sharp serrated knife, cut cake horizontally into 4 layers.
In large bowl, beat ricotta cheese until smooth.
Beat in granulated sugar, cream and liqueur.
With rubber spatula, fold in 1/4 cup (50 mL) of the chocolate chips and 1/4 cup (50 mL) of the candied fruits.
Place bottom cake layer on serving plate and spread with one third of the filling.
Repeat with second and third cake layers and remaining filling.
Top with fourth cake layer.
Gently press into shape.
Refrigerate while preparing frosting.
In top of double boiler over hot water, melt together butter and remaining chocolate chips.
Remove from heat.
Stir in icing sugar, coffee and vanilla; beat until smooth, then refrigerate until spreadable, about 20 minutes.
With metal spatula or knife, spread frosting evenly over top, sides and ends of cake, swirling it decoratively.
Garnish with remaining candied fruits.
Cover cake loosely and refrigerate overnight.