Ingredients
- Filling:
- 30 ounces whole-milk ricotta
- 2-1/4 cups powdered sugar, sifted
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 6 ounces semi-sweet mini chocolate chips
- zest of 2 lemons
- Cake:
- 2 cake layers, white, yellow or your favorite flavor
- 1/2 cup rum or Marsala
- 2 tablespoons water
- Frosting
- 2 cups heavy whipping cream
- 1/3 cup powdered sugar, sifted
- 1 tablespoon rum or Marsala
- Optional Decorations: additional mini chocolate chips, strawberries, chocolate shavings, more lemon zest and/or maraschino cherries
Preparation
Step 1
Filling:
In a large bowl, combine the ricotta, powdered sugar, cinnamon and vanilla with an electric mixer. Once the ricotta mixture is as smooth as possible (the ricotta will still cause it to have a few lumps), hand stir in the chocolate chips and the lemon zest. Cover the bowl with plastic wrap and refrigerate it for at least as long as it takes to bake the cake. This step could be done up to a day in advance, if desired.
Cake:
Make your favorite flavored 2-layer cake. Once the cake layers are completely cool, either use a long serrated knife or dental floss to slice them horizontally into2 layers for a total of 4 layers. In a small bowl, mix the rum (or Marsala) with the water. Use a pastry brush to brush the top of the cake layers with the liquor mixture. Give it a minute or so to absorb the alcohol before building the cake.
Assembling the Italian Cassata Cream Cake:
Place a single cake layer in the bottom of a cheesecake (9-inch spring form) pan and spread with 1/3 of filling mixture. Repeat with the other 3 layers. Wrap the unfrosted cake in plastic and refrigerate it for at least 4 hours. Refrigerating the cake overnight is best.
In four hours or the next day, make the whipped cream frosting. Next, unwrap the cake and carefully move it to a serving plate using two strong spatulas. Frost the cake top and then the sides with the whipped cream mixture. Decorate with optional chocolate shavings or mini chocolate chips.
Frosting:
The next day, whip the cream with the powdered sugar and liquor. Beat long enough that firm peaks are formed. Store the whipped cream in the refrigerator until ready to use.