Cheese

Course

Ready In

Occasion

Tre Stelle® Sicilian Cassata Cake

An Italian specialty cake filled with complex flavours, usually served at Easter. The filling is similar to a traditional Italian cannoli cream. Enjoy, it’s worth the effort!

Prep Time:
40 minutes
Ready In:
1 + hour
Serves:
Makes 8 – 12 servings
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Ingredients:

Sponge Cake 3 eggs 1/2 cup | 125 mL granulated sugar 2/3 cup | 150 mL all purpose flour 1 tsp | 5 mL baking soda Filling 2 tubs | 475 g each Tre Stelle® Extra Smooth Ricotta Cheese 1 3/4 cups | 425 mL confectioner’s sugar 1/2 cup | 125 mL mini chocolate chips 1/2 cup | 125 mL glacé fruit 1 tsp | 5 mL vanilla pinch cinnamon Lemon glaze 3/4 cup | 175 mL confectioner’s sugar 1 tbsp | 15 mL butter, at room temperature 1 tbsp | 15 mL freshly squeezed lemon juice Garnish (optional) seasonal fresh fruit and/or cocoa powder

Instructions:

Preheat oven to 375°F (190°C). In a medium mixing bowl combine eggs and sugar. Beat the mixture until it becomes thick and creamy – approximately 5 minutes. Sift flour and baking soda together. Carefully fold the flour mixture into the egg mixture in three additions – keeping batter light and airy. Pour into an 8” square baking pan that has been coated with cooking spray and lightly sprinkled with granulated sugar. Bake for 20 minutes. Remove from oven and cool on a cooling rack; when pan is cool enough to handle invert onto cooling rack until ready to assemble. Filling: A day ahead, place Ricotta Cheese in a sieve over a bowl. Cover and refrigerate (this removes some of the excess liquid from the cheese). In a large bowl combine the drained Ricotta Cheese and remaining filling ingredients, stir until smooth and creamy. Line an 8” round bowl with saran wrap. Slice the cooled sponge cake into 1/2” thick strips. Line the bowl with the cake strips, reserve remaining strips for top. Fill cake lined bowl with Ricotta filling and top with remaining cake strips. Cover and refrigerate overnight. Lemon Glaze: In a medium bowl, combine confectioner’s sugar, butter and lemon juice, stir until smooth; adding drops of water if mixture seems too thick. Remove cake from refrigerator and invert onto serving plate, remove plastic wrap. Pour glaze over top and garnish with seasonal fruit or a dusting of cocoa powder if desired.

Other recipes for:

chocolate vanilla cinnamon lemon Easter

Created by: Tre Stelle Kitchen

Cheese: Ricotta

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