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sicilian cassata cake

(2 ratings)
javancookie avatar
Recipe by
Pat DiMercurio
@javancookie
Saginaw, MI

When I get really ambitious I make my own ricotta too, but you can use a store bought cheese. The 15 oz. Sargento brand will do fine.

(2 ratings)
yield 12 serving(s)
method Bake

Ingredients For sicilian cassata cake

  • CHIFFON CAKE FOR CASSATA
  • 2 lg
    fresh eggs, separated, room temperature
  • 1 1/2 c
    granulated white sugar (used in part for egg whites and egg yolk mixtures)
  • 2 1/4 c
    cake flour
  • 3 tsp
    baking powder
  • 1 tsp
    salt
  • 1/3 c
    canola oil
  • 1 c
    milk (i use fat free or 1/2%)
  • 1 1/2 tsp
    almond extract
  • 1/4 c
    amaretto liqueur
  • 1/4 c
    maraschino cherry juice
  • FILLING
  • 2 c
    ricotta cheese, part-skim
  • 1/2 c
    granulated white sugar
  • 1 1/2 tsp
    almond extract
  • 1/2 c
    almonds, slivered and toasted
  • 1/4 c
    maraschino cherries, drained, patted dry and chopped
  • 1/4 c
    semi-sweet baking chocolate, chopped
  • TOPPING
  • 1 pt
    heavy whipping cream
  • 1 Tbsp
    sugar
  • 1 tsp
    vanilla extract

How To Make sicilian cassata cake

  • 1
    Heat oven to 350 degrees. Grease and flour two 9" layer pans.
  • 2
    In small mixing bowl beat egg whites until foamy. Beat in 1/2 cup sugar, a tablespoon at a time, continue beating until very stiff and glossy. Set aside.
  • 3
    Measure remaining sugar, flour, baking powder, and salt into a large mixing bowl. Add oil, half the milk and the almond extract; beat 1 minute at high speed, scraping bowl constantly. Add the remaining milk and the egg yolks; beat 1 minute, scraping bowl occasionally. Fold in beaten egg whites. Pour into pans, dividing equally.
  • 4
    Bake layers for 30-35 minutes or until a toothpick inserted in the centers come out clean. Cool 10 minutes and then remove from pans.
  • 5
    After cakes have cooled, split each layer horizontally to make 4 layers. Mix amaretto and cherry juice together and brush onto each of the layers.
  • 6
    While cake is cooling, combine ricotta, sugar and almond extract and mix well to blend. Stir in toasted almonds, cherries and chocolate. Blend well and refrigerate until ready to use.
  • 7
    Place a medium sized mixing bowl and beaters into freezer for 15 minutes to chill thoroughly. Whip the cream in the cold bowl until foamy. Add the tablespoon of sugar and the vanilla and continue beating until stiff peaks form. Don't overbeat or you'll end up with butter!
  • 8
    To assemble the cake: Place one layer onto serving plate. Spread 1/3 of the filling to within 1/2" of the edge. Repeat with 2nd and 3rd layers, using the other 1/3's of filling for each layer. Top with last layer of cake, pressing down gently to secure layers.
  • 9
    Cover top and sides of cake with the whipped cream. Garnish with toasted almond slivers, halved maraschino cherries and shaved chocolate in a pleasing design. Keep cake refrigerated until serving time. Any remaining cake should be refrigerated.
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