Print this recipeSupreme Cassata Cake

 

 

 

 

 

 

 

 


Cake
1 sponge cake (10” tube pan)

Cheese Filling
4 cups Supreme Ricotta Cheese (Whole Milk)
2 tbsps powdered sugar
2/3 cup mixed candied fruit, orange rind, citron, pineapple, cherries (finely chopped)
4 oz sweet chocolate, coarsely grated
2/3 cup brandy, maraschino liqueur or rum
2 pints heavy cream, whipped

Frosting
1⁄2 pint heavy cream, whipped
3 tbsps. powdered sugar
1⁄2 cup maraschino cherries
1/3 cup pistachio nuts

PREPARE FILLING: In a large bowl, combine Supreme Ricotta, powdered sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut cake into 1⁄2 inch slices. Grease a 31⁄2 to 4 quart china or ceramic bowl. Line bottom of bowl with cake slices. Cover with some of the cheese mixture alternately until bowl is filled, ending with cake slices on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen sides with spatula, invert onto serving plate.


PREPARE FROSTING: Sweeten whipped cream with powdered sugar and frost cake. Decorate with cherries and pistachio nuts. Serves 10-12.

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