My Sicilian recipe site
Frank Selvaggio
DESSERTS
CASSATA ALLA SICILIANA
SICILIAN FEAST CAKE
CASSATA ALLA SICILIANA is traditionally prepared for Christmas, Easter, and Weddings
1 poundcake, about 9 x 5 inches, made from scratch or store bought
2 cups ricotta cheese
1/4 cup heavy cream
1/4 cup sugar
1/4 cup orange liqueur
4 tablespoon chopped mixed candied fruits
3 ounces simi-sweet chocolate, chopped finely
Slice crusts from poundcake and trim top to level. With a serrated knife, cut horizontally into
1/2 inch slices. Place one layer on cake platter.
Sieve ricotta into a bowl and beat until smooth. Add cream, sugar, and liqueur, beating
constantly. Gently fold in candied fruit and chocolate pieces. Spread on cake layer.
Top with another slice of cake and spread with more ricotta, aligning sides and ends as you work. Continue using all layers of cake and filling, topping with cake layer. Press gently to make the cake compact, smoothing filing and sides with rubber spatula. Cover with plastic wrap and refrigerate for several hours or until filling is firm.
When the cake is thoroughly chilled, prepare Chocolate frosting. Frost sides, ends, and top of
cake using a metal spatula to smooth. Place remaining frosting in pastry tube and decorate in
swirls. Garnish with almonds, if desired. Loosely wrap cake in waxed paper and refrigerate over night.
Chocolate frosting:
12 ounces semi-sweet chocolate, chopped
cup espresso or strong black coffee
1 cup sweet butter, cut into small pieces and chilled
Melt chocolate in hot coffee over low heat, stirring well. Remove from heat and add butter, one
piece at a time, beating with each addition until melted. Continue beating until smooth. Chill
until frosting reaches spreading consistency.
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