This is a traditional recipe for a basic cassata, which may be a delicious cake made from a sponge or cake shell that’s moistened with liqueur and filled with a sweetened ricotta mixture. You can simply buy the cake or cake, or make it from scratch if you’ve got a favorite recipe.
Do you like this cake as I and my family love it? This Italian dessert is one of my family’s favorite cakes.
- Simple Sponge Cake Or Plain Pound Cake
1 1/2 Pounds Complete Fat Ricotta Cheese
2 Cups Sugar
2 Teaspoon Vanilla Extract
1 oz. Of Your Fave Liqueur (Good Choices Are Creme de Chocolate or Grand Marnier).
1 Ounce Of Dark Rum.
1 Tbsp Grated Dark Delicious Chocolate.
Tablespoons Finely Chopped Mixed Peel.
In a rounded dish, thoroughly line the sides with the sponge cake or pound cake by cutting the cake right into pieces, and fitting them in thoroughly side-by-side. Mix your rum and also liqueur, and also brush it liberally over the cake lining the edges. Drain pipes the ricotta of any excess water by letting it being in a filter over a small bowl in your fridge for thirty minutes. Mix the ricotta with the varied other loading components, and also pour this blend 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.