Sicilian Cassata Recipe
This Sicilian Cassata recipe has got everything to 'wow' you! This compelling Sicilian Cassata is the Dessert of choice for a winning meal. The goodness of Milk Product makes Sicilian Cassata a great treat. Whenever you try out this Sicilian Cassata, don't forget to let me know your experience while preparing and eating it .
Ingredients
1 ten inch spongecake, homemade or purchased
1 1/2 pounds ricotta cheese
1/3 cup sugar
1/2 cup milk or cream
2 to three tablespoons rose water
1/2 ounce bitter chocolate, chopped
1/2 cup chopped toasted almonds
2/3 cup finely diced candied fruit
1/4 cup rum Cassata frosting
Directions
Cut the spongecake into two or three layers.
Chill.
Mix the ricotta, sugar, milk and rose water.
Rub through a sieve or whip until smooth.
Add the chocolate, almonds and candied fruit and mix well.
Chill.
Place a spongecake layer on a serving plate and spread with half the ricotta filling for three layers, all if only two layers are used.
Top with final cake layer.
Sprinkle with rum.
Refrigerate until shortly before serving time.
Frost the cake, reserving a small amount of frosting.
Beat enough additional confectioners' sugar into remaining frosting to give stiff peaks when the beater is withdrawn.
Color a delicate pink with red food coloring and use in a pastry tube to decorate the cassata as desired.
Chill.
Mix the ricotta, sugar, milk and rose water.
Rub through a sieve or whip until smooth.
Add the chocolate, almonds and candied fruit and mix well.
Chill.
Place a spongecake layer on a serving plate and spread with half the ricotta filling for three layers, all if only two layers are used.
Top with final cake layer.
Sprinkle with rum.
Refrigerate until shortly before serving time.
Frost the cake, reserving a small amount of frosting.
Beat enough additional confectioners' sugar into remaining frosting to give stiff peaks when the beater is withdrawn.
Color a delicate pink with red food coloring and use in a pastry tube to decorate the cassata as desired.
