Like a cannoli, cassata cake is more gooey. For this recipe, you’ll need two 9-inch layers of sponge cake. You can either use the provided instructions to make them or your own recipe.
| Servings: | 12 |
| Yield: | 1 to 9 – inch cake |
Ingredients
- 1 ½ cups cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 5 eggs
- ½ cup cold water
- 1 ¼ cups white sugar
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- 2 pounds whole milk ricotta cheese
- 2 ¼ cups confectioners’ sugar
- ½ teaspoon ground cinnamon
- 1 ½ teaspoons vanilla extract
- 2 (1 ounce) squares semi-sweet chocolate
- ½ cup candied lemon peel
- ⅓ cup white sugar
- ¼ cup water
- 2 tablespoons light rum
- 6 (1 ounce) squares bittersweet chocolate, chopped
- ⅓ cup heavy whipping cream
- 3 tablespoons unsalted butter, cubed
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans.
- Sift the flour, baking powder, and salt together.
- Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in.
- Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans.
- Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely.
- Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake.
- To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner’s sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
- To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature.
- To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake.
Nutrition Facts
| Calories | 601 kcal |
| Carbohydrate | 84 g |
| Cholesterol | 133 mg |
| Dietary Fiber | 2 g |
| Protein | 14 g |
| Saturated Fat | 14 g |
| Sodium | 174 mg |
| Sugars | 64 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Somewhat difficult but worth it.
Cooking time for the sponge cake should’ve been longer than 25 minutes. Was unbaked in spots, despite looking done (pulled away from sides of pan, toothpick came out clean), and got stickier as it cooled. I added 1 cup of whipped cream to the filling recipe, but used half the filling recommended and eliminated the chocolate glaze. I used the same filling on the top and sprinkled chopped nuts on top. It turned out to be surprisingly delicious, but I would look for a different sponge cake recipe next time.
Overall it was a good recipe and tasted wonderful. I had a problem with the filling as the ricotta by itself wasn’t enough to keep together for the filling – it ran all over the plate. I then creamed an 8 oz package of cream cheese and mixed it into the ricotta and it held up much better. Did not alter the taste of the filling at all and everyone LOVED this cake!
Yummy, though a LOT of work. I used slightly less than 1/3 of the filling between layers – was worried that the thin layers would be overwhelmed by a thicker layer of the filling. Also followed others’ advice and used a whipped cream frosting (the one from this site that also uses cream cheese). Some hints on handling the sponge cake: I stored it overnight before assembling the cake, and made the mistake of covering it with aluminum foil. As some of the cake stuck to the foil, I’ll use a layer of parchment paper instead the next time. Also when I turned it out of the pan onto a cutting board to make the horizontal slice, the cake stuck to the board also – which I found when I tried to put that second half-layer on top of the first one. Parchment paper would help with that. I used less than the full amount of rum syrup – I was afraid that it would make the cake layers too soggy.
I just finished making this cake. I followed the directions exactly for the filling. I am a very experienced baker. The filling was very runny and did not thicken at all. I placed it in the fridge for hours and it did not help. I used whipped buttercream icing on my cake. I am sorry but the filling was terrbly runny. Not great to fill any cake. I even used a well of icing on the outside to keep the filling in. I could not fill it high or it would have oozed out.
The cake was a little dry – next time I’ll use my own cake recipe. The filling was just okay, nothing special. I iced the sides of the cake with real whipped cream but it still seemed very dry. Probably won’t make this again. I’ll keep searching
This recipe was very difficult to follow. It would have been much easier if the ingredients for each component (cake, filling, glaze) would have been listed right before the part I was making. When I printed it out it was hard to follow. The cake itself was delish, but If I make it again I will make two separate TWO layer cakes instead of one FOUR layer. The cream filling couldn’t support the weight of all the layers. I also followed the advice of another review and made my own frosting to pipe an edge on each layer to contain the cream filling, but the weight even pushed THAT out the sides. I made the traditional green marzipan layer around the outside and that helped some. Chilling for 4 hours was a must. I used rum extract instead of light rum.
This cake was MAGNIFICENT i would use just a 30oz container of cheese next time,, it was alot of filling ! ,my very very itialian family LOVED this cake! ,,cant wait to make it again.. thanks
This cake does NOT remind of the Cassata cake I have had with Italian families who make them at home. It’s not authentic at all!
This cake is great and my family loved it! I give it 4 stars because for me the filling wasn’t exactly right. 1st: too much filling for this cake. If you half the recipe, you will have a perfect amount. 2nd: too much cinnamon. Next time I make this I will make 1/2 the filling and cut the cinnamon down to about 1/8tsp and adjust it from there to taste. I did not add lemon peel (don’t like it) and I grate my semi-sweet chocolate because I don’t like chunky fillings (I do this when I make cannoli as well). I also did not use the chocolate topping. I instead used my own whipped cream frosting recipe and it was a perfect compliment to the cake. I would like to add that the sponge cake part of this recipe is 5 stars all the way. Made a perfect sponge! I used 3 cake pans vs. 2 and didn’t cut the layers after they were cooled. Thank you for a great recipe!
I made my cassata cake using this recipe for the cake and syrup parts only. The cake was very light and moist. For the filling, I used 2 lbs. ricotta cheese, 1 cup confectioners’ sugar, 1 tsp. rum extract, 1/4 cup mini chocolate chips & 1/4 cup chopped maraschino cherries. For the frosting, I used the “Cassata alla Siciliana” recipe on this site. This cake takes a considerable amount of time and work to make, but it’s worth it.
This is very tasty. I have made this cake twice, first as written and the second time as a 13×9 sheet cake. The sheet cake version was easier to tote to a birthday luncheon, the cake as written is more suitable as a “company”/fancy supper dessert. For the sheet cake version, I pricked the cake many times with a fork then poured the syrup over it, spread the filling, then poured the glaze over the filling.
I wasn’t crazy about this one sorry. I love to bake but I thought this was far to much work. The cake I did not care for. The filling was good though.
A picture of this cake would be appreciated.
I am not a fan of ricotta, but my family hosted a cooking competition modeled after the reality TV show “Chopped” and ricotta was one of the desert round ingredients. I followed this recipe, subbing mini chocolate chips for the shaved chocolate and replacing the chocolate glaze with an apricot glaze (another required ingredient, and a recipe that is also on this site). I also used whipped cream to frost the sides of the cake and topped the whole thing with candied blueberries (there’s a recipe for candied cranberries on this site). I won the competition in large part because of this cake. And even though I’m not a ricotta fan I enjoyed the cake.
I thought this recipe was alright. I am lactose-intolerant and even though i took a good amount of lactose pills, this recipe made me sick!!! I later found out, it was the ricotta cheese, it is really hard on lactose-intolerant people (FYI – for those bringing this cakes to a group, warn people please). I am from Cleveland, Ohio were they have little Italy and are known for the Cassata Cakes. I thought the ones in the bakery were better than this one. Plus, I have a different recipe of cassata cake that I prefer (without ricotta). And another reason why I gave this recipe 2 stars is because of the chocolate glaze. I would find an icing that is a whipped, light icing instead.
anyone making this recipe should be aware when you buy ricotta cheese, there are two types, one specifically for baking and one not! the baking variety has less water content therefore will not be as runny. The brands sold in most grocery stores have a high water content, especially Tre Sella brand. you could let it sit over a colander overnight to help release water or just buy different brand. I like Salerno from the grocery stores if i cannot get to the specialty store. Good cake everyone enjoyed it.
Just like my mother’s. Wonderful. Very Italian. Thanks so much. Cindy Gioia
If you put a circle of icing around the edge of the cake before you add the filling it will not ooze out. I usually fill a freezer zip bag and clip one of the ends. Run a big enough edge to prevent the filling from coming out.
This cake is absolutely delicious. I gave it only a 4 because I, too, found the filling to be too loose. I used whole milk ricotta and drained it as others have suggested, but it was still too loose. I will definitely be making this again, but I will have to make some modifications to the filling.
good cake and filling! Good job Kevin!