Sicilian Feast Cake
|Cake||1 Pound (About 9 X 5 Inches, Made From Your Favorite Recipe Or Purchased From A Bakery)|
|Ricotta cheese||2 Cup (32 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Strega/Orange liqueur||1⁄4 Cup (4 tbs)|
|Chopped mixed candied fruits||4 Tablespoon|
|Semi-sweet chocolate||3 Ounce, finely chopped|
|Chocolate frosting||1⁄2 Cup (8 tbs)|
1. Slice crusts from pound cake and trim top to level. With a serrated knife, cut horizontally into 14-inch slices. Place one layer on cake platter.
2. Sieve ricotta into a bowl and beat until smooth. Add cream, sugar, and liqueur, beating constantly. Gently fold in candied fruit and chocolate pieces. Spread on cake layer.
3. Top with another slice of cake and spread with more ricotta, aligning sides and ends as you work. Continue using all layers of cake and filling, topping with cake layer. Press gently to make the cake compact, smoothing filling and sides with rubber spatula. Cover with plastic wrap and refrigerate for several hours or until filling is firm.
4. When the cake is thoroughly chilled, prepare Chocolate Frosting. Frost sides, ends, and top of cake using a metal spatula to smooth. Place remaining frosting in pastry tube and decorate in swirls. Garnish with almonds, if desired. Loosely wrap cake in waxed paper and refrigerate overnight before serving. Cassata will keep well in the refrigerator for 3 to 4 days.