Sicilian Cream Cake (Cassata alla Siciliana)

"This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time."
 
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Ready In:
15mins
Ingredients:
8
Yields:
1 Cake
Serves:
6-8
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ingredients

  • 2 lbs ricotta cheese
  • 1 cup sugar
  • 12 teaspoon vanilla
  • 1 ounce maraschino cherries or 1 ounce your favorite flavor liqueur
  • 2 tablespoons shredded sweet chocolate or 2 tablespoons miniature chocolate chips
  • 14 cup chopped candied fruit
  • 1 sponge cake, cut into 1 inch slices
  • confectioners' sugar (for sifting over unmolded cake)
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directions

  • Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
  • Add chocolate and fruit; mix well.
  • Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
  • Turn ricotta mixture into lined mold.
  • Cover the top with remaining cake slices.
  • Refrigerate overnight, or place in freezer for several hours.
  • To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
  • Sprinkle (lightly sift) confectioner's sugar over cake.
  • 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.
  • Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.

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RECIPE SUBMITTED BY

I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)
 
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