Italian Cassata Recipe

Name: Italian Cassata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18.25 ounce) package pound cake mix; 6 tablespoons orange liqueur; 1 pint part-skim ricotta cheese; 2 tablespoons heavy whipping cream; 1/4 cup white sugar; 3 tablespoons chopped semisweet chocolate; 3 tablespoons candied mixed fruit; 4 (1 ounce) squares unsweetened chocolate; 1/4 cup butter; 3 cups confectioners' sugar; 1/2 cup hot, strong brewed coffee; 1 1/2 teaspoons vanilla extract

Servings: persons

1 (18.25 ounce) package pound cake mix
6 tablespoons orange liqueur
1 pint part-skim ricotta cheese
2 tablespoons heavy whipping cream
1/4 cup white sugar
3 tablespoons chopped semisweet chocolate
3 tablespoons candied mixed fruit
4 (1 ounce) squares unsweetened chocolate
1/4 cup butter
3 cups confectioners' sugar
1/2 cup hot, strong brewed coffee
1 1/2 teaspoons vanilla extract

1
Prepare the cake mix according to package instructions. Bake in a 9x5 inch loaf pan. Cool completely.
2
With a sharp, serrated knife, cut a thin slice from both ends of cooled cake. Cut cake horizontally into 4 even layers. Brush each layer with 1 tablespoon orange liqueur.
3
In medium bowl, beat ricotta cheese with electric mixer until smooth. Beat in cream, sugar, remaining liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
4
Place bottom layer of cake on flat plate and spread with one-third of ricotta mix. Place second layer of cake evenly on top of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
5
Gently press loaf into shape. Refrigerate at least 2 hours or until ricotta is firm.
6
To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, hot coffee, and vanilla. Beat until smooth. If too soft to spread, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.
7
To serve, decorate top with candied fruits, if desired. Or use a pastry tube to decorate the cake with flowers and vines. Makes 10 servings.

1423

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 (18.25 ounce) package pound cake mix, 6 tablespoons orange liqueur, 1 pint part-skim ricotta cheese, 2 tablespoons heavy whipping cream, and more.

Yes, Italian Cassata falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cassata

How did you like this recipe?

Frequently Asked Questions