Italian Cassata Best Family Recipes

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Italian Cassata

"We had been served Cassata in Italy on a number of activities. It changed into usually extraordinary. A lovely presentation."

Ingredients :

1 (18.25 ounce) package pound cake blend
6 tablespoons orange liqueur
1 pint element-skim ricotta cheese
2 tablespoons heavy whipping cream
1/four cup white sugar
3 tablespoons chopped semisweet chocolate
three tablespoons candied combined fruit
4 (1 ounce) squares unsweetened chocolate
1/four cup butter
3 cups confectioners' sugar
half of cup warm, sturdy brewed coffee
1 1/2 teaspoons vanilla extract

Instructions :

Prep :	Cook : 12M	Ready in :

Prepare the cake mix according to bundle commands. Bake in a 9x5 inch loaf pan. Cool absolutely.
With a sharp, serrated knife, cut a skinny slice from each ends of cooled cake. Cut cake horizontally into four even layers. Brush each layer with 1 tablespoon orange liqueur.
In medium bowl, beat ricotta cheese with electric mixer till easy. Beat in cream, sugar, ultimate liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
Place bottom layer of cake on flat plate and unfold with one-third of ricotta blend. Place second layer of cake calmly on pinnacle of first layer and spread with one-third filling. Repeat with third layer of cake and filling. Top with remaining cake layer.
Gently press loaf into form. Refrigerate as a minimum 2 hours or till ricotta is firm.
To make the frosting: Melt chocolate and butter in top of double boiler, over hot, not boiling, water. Remove from water. Add confectioners sugar, warm espresso, and vanilla. Beat till easy. If too smooth to unfold, refrigerate till of spreading consistency - about 30 minutes. Spread frosting over side and top of cake. Refrigerate until serving time.
To serve, decorate top with candied fruits, if favored. Or use a pastry tube to enhance the cake with vegetation and vines. Makes 10 servings.

Notes :

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