Italian Cassata Cake

Moving around Europe today! This cake isn't included in my French project, as it is not French, but I definitely want to share it. Indulging in different cultures not only creates diversity in the foods we eat, but we get to learn and experience something that we don't often do in our regular lives.

Take this cake for example. Typically, I make very sweet and rich cakes. This one however, is anything but. Sponge cake is light, delicate, and not particularly sweet at all. The filling is exploding with flavour, and the star of this dessert. Grande Marnier, ricotta cheese and sugar join together to form a very mellow, deep, rich flavour. Combined with chopped almonds, candied fruit, and semi sweet chocolate, there is excellent texture contrast against the fluffy cake. Where a buttercream or chocolate frosting usually covers my cakes, here a chocolate glaze envelopes this gateau. Sprinkles have been replaced with sliced almonds, providing a lovely pattern to the outside of the cake.

I really enjoyed making this cake. While complex the flavours are, it was really quite simple to make. Yes, there is a meringue for the cake batter, but other than that it cooks quickly, and the other components come together quickly. I highly suggest making this cake, as it is truly different than anything else I have made. It makes me excited to try some new recipes that I may have over-looked!

Cassata Cake (from Amanda's Cooking)

• 2 cups (15 oz.) Milk Ricotta Cheese
• 1/4 cup sugar
• 2 Tablespoons Grande Marnier
• 1 tbsp orange zest
• 1/3 cup finely chopped glace fruit
• 1/4 cup chopped almonds
• 1-1/4 cups mini semisweet chocolate chips, divided
• Sponge cake (recipe below)
• 1 tsp. instant coffee dissolved in 1/4 cup boiling water
• 6 Tbsp. unsalted butter or margarine, cut into 8 pieces, chilled
• Sliced almonds for garnish

Bake sponge cake 1 day before assembly. Slice into 4 layers.

In a food processor, combine ricotta cheese, sugar, grande marnier, and orange zest. Pulse until the mixture is completely smooth. Stir in chopped fruit, almonds, and 1/4 cup chocolate chips. 

Place 1 layer of sponge cake on your serving platter/cake board, and spread 1/3 of the filling over the entire surface. Repeat with remaining layers, topping with the fourth layer of cake. Refrigerate for 1 hour to firm up.

Meanwhile, in a double boiler combine dissolved coffee and 1 cup chocolate chips. Melt over low heat. Add the butter one piece at a time, making sure the previous piece is completely melted. Set aside to cool and slightly thicken, about 30-45 mins.

Once cake has had a chance to firm up, remove from fridge and gently spread the chocolate glaze on the top and sides. Carefully press the sliced almonds onto the sides before the chocolate sets. 

Refrigerate a few hours to let the flavours mellow :) Slice and serve to enjoy!!!

Sponge Cake (from Joy of Baking)

6 large eggs, separated

1 cup (100 grams) sifted cake flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup (200 grams) sugar, divided

1 teaspoon pure vanilla extract

2 tablespoons water

3/4 teaspoon cream of tartar

Make recipe as noted in link, but divide batter into 2, 9 inch cake pans and bake for 15-20 minutes at 350 degrees until a toothpick comes out clean, rotating half way through.