Edited on 3/12/12
- Italian Cream Cheese ButtercreamEdited on 1/22/12
- Nutella Truffle FillingEdited on 6/7/11
- White Chocolate Swiss Buttercream
Alphabetical Article List
Italian Cassata Cake
Posted by AnonymousPound cake layered with ricotta cherry filling topped with a luscious chocolate frosting.
Italian Cassata Cake
- 1/3 cup dried currants 5 tablespoons Marsala wine 1 (16.5 ounce) can pitted dark sweet cherries, drained with syrup reserved 1 pint ricotta cheese 1/4 cup white sugar 2 tablespoons heavy cream 1 (12 ounce) package prepared pound cake 12 (1 ounce) squares semisweet chocolate, chopped 1/4 cup Marsala wine 1 cup unsalted butter
1 Combine dried currants and 2 tablespoons Marsala in small bowl. Let soak for 15 minutes. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
2 In a food processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream until smooth. Transfer to medium bowl. Gently mix in currants and cherries.
3 Peel any loose crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread half of filling over. Place second pound cake layer on top of filling. Spread remaining filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is firm, about 2 hours.
4 To make the chocolate frosting: Combine 1/2 cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Add unsalted butter a few pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring occasionally, about 20 minutes.
5 Slide sheets of waxed paper under edges of cassata to protect the serving dish. Put 1 cup chocolate frosting to pastry bag fitted with medium star tip. Spread remaining chocolate frosting over sides and top of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along upper edges of cassata. Refrigerate for several hours until set. Let cassata stand at room temperature 20 minutes before serving.
- Italian Cream Cheese Buttercream
- › How long do cakes stay fresh 39 seconds ago
- › What about coconuts? 50 seconds ago
- › Not TOO sweet Fondant 17 minutes ago
- › How to stack a tiered rosette cake 22 minutes ago
- › cupcake delivery help! 24 minutes ago
- › Which type of buttercream stays better? 34 minutes ago
- › cake pics with prices 36 minutes ago
- › Need help finding a specific impression mat 40 minutes ago
- › How difficult it is to say no to a relative's request for a cake???? 45 minutes ago
- › Wedding Cake for Outdoor Reception in JULY (North Carolina) 46 minutes ago
- › Wilton Flower Former Set by MsNeuropil
- › Wilton White Candy Melts, 12-Ounce by MsNeuropil
- › Cupcake Wrapper Creator by maritzausa
- › Wilton Fondant and Gum Paste Silicone Mold, Kids Party by crazygrammie
- › Kitchen Aid Brand Professional 610 Stand Mixer by GaMa Marge
- › Wilton Diamonds Texture Press by lisamartin205
- › Oster Inspire 2529 6-Speed Hand Mixer with Storage Case by Buzzardbait1950
- › Wilton Towering Tiers Cake Stand by kovacstracey
- › Jonas Baker's Mate Collapsible Cooling Rack by Servelan
- › Wilton Decorate Smart Ultimate Trim-N-Turn Cake Caddy by Aunt Tillty
- › HOW TO MAKE A CROWN USING A WILTON BAROQUE MOLD by al-tomczak
- › Best White Chocolate Cream Cheese Frosting by Sarahoza
- › Edible stamens for cupcake flowers by sweettooth101
- › Yoda Star Wars Cookies by sugarkissed_net
- › Easy Papaya Cutout Flowers by marya92
- › Stained Glass Effect Cake Tutorial by Tashastasytreats
- › Deb Miller's Vanilla Marshmallow Fondant by debm1
- › How to bake a Curly Cookie by mamakaat
- › Lightning McQueen Cars Cake Topper Tutorial by Leascooking
- › How To Make Royal Icing (that won't dry... by sugarkissed_net