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Cassata Alia Siciliana

Western.Chefs's picture
Ingredients
  Genoise sponge 1
  Maraschino 8 Tablespoon
  Mixed candied fruit 2 1⁄4 Cup (36 tbs) (2 1/4 Cups)
  Ricotta cheese 700 Gram (3 Cups)
  Sugar 3 Tablespoon
  Semi sweet chocolate square 4 , grated
  Pistachio nuts 125 Gram, chopped
Directions

To make the filling, reserve a few candied fruit for decoration and chop the remainder coarsely.
Beat the ricotta cheese and the sugar until smooth.
Mix in the chocolate, fruit and nuts.
Cut the cake into three layers horizontally.
Put one layer onto the base of a springform cake pan.
Sprinkle the sponge with 2 tablespoons Maraschino and spread with 1/2 inch (1 cm) of the filling.
Put the second layer on top, sprinkle with 2 tablespoons of the liqueur and spread with 1/2 inch (1 cm) of filling.
Put the third layer on top and sprinkle with the remaining liqueur.
Clip the sides of the cake pan into place.
Cover and refrigerate for 3 hours.
Remove the cake from the pan and put it on a plate.
Spread the remaining ricotta mixture over the top and sides.
Decorate with the reserved candied fruit.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Dessert
Taste: 
Sweet
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Cheese
Servings: 
6

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