cassata, cassata cake, dessert spoon

Cassata cake

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  • 1. Pour into a saucepan with three tablespoons of sugar, water and vanilla; heated over a gentle heat until the sugar is completely dissolved
  • 2. Let the syrup cool and coarsely chopped candied fruit and chocolate
  • 3. Pass the ricotta cheese through a sieve until it becomes creamy.
  • 4. Pour the syrup, flavored with a pinch of cinnamon, add the candied fruit, pistachios and chocolate
  • 5. Mix well and pour the liquor also
  • 6. Lined with baking paper a cake pan with high sides, cut the cake into slices an inch and use them to line the mold, by joining with a few splashes of jelly
  • 7. Fill with the cream cheese, cover with slices of sponge cake and place in the fridge for a few hours
  • 8. To decorate the cassata cake brush it with a syrup made ​​by dissolving 50 g of apricot jelly with 150 g of vanilla sugar 2 tablespoons orange flower water.