Cassata - Italian Ice Cream Cake Recipe
Ingredients
| Cottage cheese | 1/2 Cup (16 tbs) (Filling:) | |
| Whipping cream | 3 Tablespoon (Filling:) | |
| Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| 1 tablespoon orange-flavored liqueur | ||
| 3 tablespoons (25 g) finely chopped candied fruit | ||
| Strong coffee | 1/3 Cup (16 tbs) (Frosting:) | |
| Semi-sweet chocolate | 8 Ounce (Frosting:) | |
| Butter | 8 Tablespoon (Frosting:) | |
| Candied fruit | ||
Directions
Prepare cake batter.
Turn batter into a greased 9-1/4x5-1/4-inch (23x13-cm) loaf pan.
Bake in a preheated 325°F (165°C) oven 45 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack.
Trim cake if necessary; cut cooled cake horizontally into 4 layers.
To make filling, press cottage cheese through a strainer into a medium bowl.
Add cream, sugar and liqueur; stir until smooth.
Mix in candied fruit.
Spread filling over 3 layers of cake; stack layers on top of each other.
Top with fourth cake layer; press slightly so cake is compact.
Refrigerate 2 hours.
To make frosting, put coffee into a double boiler.
Add chocolate; stir over low heat until chocolate has melted.
Add butter.
Stir until mixture becomes completely smooth and creamy.
Refrigerate frosting until it begins to set.
Cover sides and top of cake with about two-thirds of frosting.
Fill a pastry bag fitted with a fluted nozzle with remaining frosting.
Decorate cake with rosettes and garlands as illustrated.
Cut candied fruit into small pieces; arrange on frosting.
Wrap cake loosely in foil; refrigerate 1 day before serving.
Turn batter into a greased 9-1/4x5-1/4-inch (23x13-cm) loaf pan.
Bake in a preheated 325°F (165°C) oven 45 minutes or until a wooden pick inserted in center comes out clean.
Cool on a rack.
Trim cake if necessary; cut cooled cake horizontally into 4 layers.
To make filling, press cottage cheese through a strainer into a medium bowl.
Add cream, sugar and liqueur; stir until smooth.
Mix in candied fruit.
Spread filling over 3 layers of cake; stack layers on top of each other.
Top with fourth cake layer; press slightly so cake is compact.
Refrigerate 2 hours.
To make frosting, put coffee into a double boiler.
Add chocolate; stir over low heat until chocolate has melted.
Add butter.
Stir until mixture becomes completely smooth and creamy.
Refrigerate frosting until it begins to set.
Cover sides and top of cake with about two-thirds of frosting.
Fill a pastry bag fitted with a fluted nozzle with remaining frosting.
Decorate cake with rosettes and garlands as illustrated.
Cut candied fruit into small pieces; arrange on frosting.
Wrap cake loosely in foil; refrigerate 1 day before serving.
Chef
