About this recipe: A delicious layered sponge cake, moistened with rum syrup and layered with ricotta cheese, mixed cut peel and dark chocolate. Serve for dessert, afternoon tea or as a snack.
Cake flour can be made by mixing together 185g plain flour with 30g cornflour.
This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate glaze for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate glaze. The combination of this cake with that frosting is PERFECT!!! =) - 23 Oct 2004 (Review from Allrecipes US | Canada)
This was a fantastic cake. Every year I purchase a cassata cake from a local italian bakery for my dad for father's day. This year I decided to give it a try on my own. He absolutely loved it. I did make a few substitutions based on the cassata cakes that we have enjoyed in the past. I substituted mini chocolate chips instead of the grated chocolate & I omitted the candied lemon peel. I also left off the chocolate glaze (I have never seen this on a cassata cake) and instead substituted a whipped cream frosting, also from this website. I also used a vanilla flavored light rum for the filling. My entire family loved this one, I'll definitely make it again. - 04 Jul 2005 (Review from Allrecipes US | Canada)
If you put a circle of icing around the edge of the cake before you add the filling it will not ooze out. I usually fill a freezer zip bag and clip one of the ends. Run a big enough edge to prevent the filling from coming out. - 22 Jun 2009 (Review from Allrecipes US | Canada)