Sicilian Cream Cake (Cassata Alla Siciliana) – a delicious recipe with ricotta cheese, sugar, vanilla, maraschino cherries, sweet chocolate, candied fruit. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
2
Add chocolate and fruit; mix well.
3
Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
4
Turn ricotta mixture into lined mold.
5
Cover the top with remaining cake slices.
6
Refrigerate overnight, or place in freezer for several hours.
7
To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
8
Sprinkle (lightly sift) confectioner's sugar over cake.
9
If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
10
Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
631
kcal
Calories
32
g
Fat
61
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs ricotta cheese, 1 cup sugar, 1/2 teaspoon vanilla, 1 ounce maraschino cherries or 1 ounce your favorite flavor liqueur, and more.
Yes, Sicilian Cream Cake (Cassata Alla Siciliana) 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.
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