This is a very traditional recipe for a basic cassata, which is a delicious cake made of a sponge or pound cake shell that is moistened with liqueur and filled with a sweetened ricotta mixture. You can simply buy the sponge cake or pound cake, or make it from scratch if you have a favorite recipe.
- Plain Sponge Cake Or Plain Pound Cake
1 1/2 Pounds Full Fat Ricotta Cheese
2 Cups Sugar
2 Teaspoon Vanilla Extract
1 oz. Of Your Favorite Liqueur (Good Choices Are Creme de Cocoa or Grand Marnier)
1 Ounce Of Dark Rum
1 Tablespoon Grated Dark Chocolate
Tablespoons Finely Chopped Mixed Peel
In a round bowl, carefully line the sides with the sponge cake or pound cake by cutting the cake into slices, and fitting them in carefully side by side. Mix together your rum and liqueur, and brush it liberally over the cake lining the sides. Drain the ricotta of any excess water by letting it sit in a strainer over a small bowl in your refrigerator for 30 minutes. Mix the ricotta with the other filling ingredients, and pour this mixture over the moistened cake. Top with the remaining cake slices cut to fit.
Cover, and refrigerate for a minimum of 5-6 hours, or overnight. Flip over the bowl onto a serving dish, and sprinkle with powdered sugar.