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!
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Cheese: Ricotta   Course: Desserts

Makes 8 – 12 servings

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

PREPARATION

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.

SIMILAR RECIPES

Tre Stelle® Cannoli Cheesecake
Tre Stelle® Cannoli Cheesecake
Tre Stelle® Cannoli Tartlets
Tre Stelle® Cannoli Tartlets
Tre Stelle® Classic Sicilian Cannoli
Tre Stelle® Classic Sicilian Cannoli
Tre Stelle® Orange Cannoli
Tre Stelle® Orange Cannoli
Tre Stelle® Mascarpone Filled Strawberries
Tre Stelle® Mascarpone Filled Strawberries
Tre Stelle® Tiramisu Tartlets
Tre Stelle® Tiramisu Tartlets
Tre Stelle® Mascarpone Chocolate Nougat Cookies
Tre Stelle® Mascarpone Chocolate Nougat Cookies
Tre Stelle® Ricotta Hazelnut Torte
Tre Stelle® Ricotta Hazelnut Torte
Chocolate and Strawberry Grilled Hamburger Buns
Chocolate and Strawberry Grilled Hamburger Buns
Chocolate Ricotta Cup with Berries
Chocolate Ricotta Cup with Berries
Grilled Donuts à la Mode Mascarpone
Grilled Donuts à la Mode Mascarpone
Tre Stelle® Ricotta Pumpkin Cheesecake
Tre Stelle® Ricotta Pumpkin Cheesecake

Created By: Tre Stelle Kitchen

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