Italian Cassata Tasty Recipes

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Italian Cassata

"We had been served Cassata in Italy on some of occasions. It become always fantastic. A beautiful presentation."

Ingredients :

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

Instructions :

Prep :	Cook : 12M	Ready in :

Prepare the cake mix according to package deal instructions. Bake in a 9x5 inch loaf pan. Cool absolutely.
With a pointy, serrated knife, reduce a skinny slice from each ends of cooled cake. Cut cake horizontally into four even layers. Brush every layer with 1 tablespoon orange liqueur.
In medium bowl, beat ricotta cheese with electric powered mixer till smooth. Beat in cream, sugar, final liqueur. With rubber scraper, fold in chocolate pieces and candied fruits.
Place bottom layer of cake on flat plate and spread with one-0.33 of ricotta blend. Place second layer of cake flippantly on top of first layer and unfold with one-0.33 filling. Repeat with 0.33 layer of cake and filling. Top with final cake layer.
Gently press loaf into shape. Refrigerate as a minimum 2 hours or till ricotta is corporation.
To make the frosting: Melt chocolate and butter in pinnacle of double boiler, over hot, now not boiling, water. Remove from water. Add confectioners sugar, hot espresso, and vanilla. Beat till clean. If too smooth to unfold, refrigerate until of spreading consistency - about 30 minutes. Spread frosting over aspect and pinnacle of cake. Refrigerate till serving time.
To serve, beautify top with candied culmination, if preferred. Or use a pastry tube to enhance the cake with flora and vines. Makes 10 servings.

Notes :

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