Ingredients:
For Sponge Cassata Cake:
- Premix
- Oil
- Water
Cassata Cake came from Italy. Cassata comprises of round sponge filled up with juices. Our version of this cake is combined with local traditional baking which is decorated with fondant hearts and creamy flowers, that gives more decorative look to this Cake. We need to keep the finished cake in refrigerator to set for at least four hours.
Now Mix well all the ingredients of the cassata cake batter till the batter becomes fluffy and smooth. Now bake at 180 degree for 35 minutes.
For Filling Of Cassata Cake:
- Strawberry crush
- Vanilla extract
- Ground cinnamon
- Chocolate chips
- Lemon Zest
- Cottage Cheese/ Ricotto Cheese
Once the mixture is well incorporated, add chocolate chips and the lemon zest. Cover the bowl with plastic wrap and refrigerate it . This batter could be made a day in advance if desired.
For Frosting Of Cassatta Cake:
- Heavy Whipping Cream
- Icing Sugar
- Essence
Once the cake is baked, let it cool completely. Use a long Knife to slice them horizontally into 2 layers. Use a brush to apply sugar syrup to the cassata cake layers. Let the layers absorb the syrup for a while before assembling the cake.
Assembling the Cassata Cake:
Place a single layer of cake . Spread chilled filling mixture on the top. Repeat with second and the third layers of the cassata cake. Cover the Cake with last layer. Add strawberries and Ricotto/Cottage Cheese between the layers. Add whipped cream and then add more strawberries. Use a spatula to remove extra cake edges and on to the surface. Be careful.
Wrap the cake in plastic wrap and refrigerate it for atleast 2 hours.
For Decoration of Cassata Cake:
Whip the cream with castor sugar and rum. Beat until you haver firm peaks. Frost the cake top and the sides with the whipped cream mixture. Decorate the cake with cream flowers and fondant hearts.
SERVE & ENJOY
Have a glance at the linked Youtube Video.
https://youtube.com/shorts/fhhSatcpL0Y?feature=share
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