This cassata cake is inspired by a Cleveland, Ohio, dish. It’s a layer cake constructed of rum-soaked yellow sponge cake with fresh strawberries, custard, and whipped cream icing.
Layers of rum-soaked sponge cake, sweetened ricotta, candied fruit, citrus zest, chocolate chips, and almonds make up the traditional Italian cassata cake.
Ingredients You’ll Need
half & half
cream of tartar
(Note: Full recipe is at the bottom of the post)
Tips and Tricks for the Perfect Cassata Cake
After adding the hot milk mixture to temper the egg mixture, whisk frequently to prevent the eggs from scrambling.
After combining the egg yolk mixture into the flour mixture, carefully fold in the egg whites. Fold in the batter until it is smooth. Avoid over-mixing.
When a toothpick pushed into the middle of each cake comes out clean, the cake is done.
The cakes may be made up to two days ahead of time.
Why Is It Called Cassata Cake?
Cassata is derived from the Arabic word quas at, which meaning bowl. The term is said to have been coined in the 10th century by Arabs in Palermo when a shepherd blended sheep’s ricotta with honey in a bowl.
Cassata Cake Recipe
Serve this sweet cassata cake at your next family celebration! It’s perfect for summertime get-togethers.
For the Creme Patissiere
2cupshalf & halfor heavy cream
For the Cake
8egg whitesroom temperature
1teaspooncream of tartar
2 cupscake flour
For the Syrup
For the Frosting and Topping
To create the crème patissiere, heat the half-and-half and vanilla in a saucepan over medium heat until the liquid is softly simmering. It is critical to just heat the mixture until it simmers. Do not allow it to get to a full boil.
In a small mixing bowl, combine the egg yolks, sugar, cornstarch, and salt to make a thick paste. Pour in approximately a quarter to a half cup of the hot milk mixture to temper the egg mixture, stirring continually to prevent the eggs from scrambling. You should have a golden-colored mixture with a smooth and creamy texture.
While whisking continually, slowly pour this tempered egg mixture into the saucepan of softly heating milk. Cook for 5-8 minutes. Continue to whisk the mixture until it thickens and forms a custard. Remove from the heat and whisk continually. Continue whisking until the sliced butter is entirely integrated and the custard is smooth and creamy.
Pour the custard into a clean dish, scraping the edges of the pan to ensure you obtain all of the custard. Allow the custard to cool for approximately 15 minutes, or until it is no longer steaming. Cover the custard with a sheet of plastic wrap, pushing down gently until the plastic touches the surface of the custard. This will prevent the custard from developing a skin. Cool for approximately 1 hour, or until the custard reaches room temperature, before transferring to the refrigerator. Refrigerate for at least 10 hours or overnight. The custard may be made up to two days ahead of time.
Preheat the oven to 325 degrees Fahrenheit and oil two 99-inch round cake pans with butter or cooking spray. Cut parchment paper into circles for the bottoms of the pans and strips for the sides. The strips around the edges should be 1/4 to 1/2 inch taller than the sides of the cake pans. Set the pans aside and lightly oil the insides of the parchment paper.
Mix the egg whites and cream of tartar in a stand mixer bowl until extremely frothy. While the mixer is still whipping, carefully add in the sugar. Whip until stiff peaks form, then stop. If the mixture gets dry and crumbly, it has most likely been overmixed, and you will need to start over.
Sift together the cake flour, baking powder, and salt in a separate basin.
In a small bowl, whisk together the egg yolks, lemon juice, canola oil, and water. Using a hand mixer, whisk together for approximately 2-3 minutes, or until a light cream develops.
Stir the egg yolk mixture into the flour mixture, then gently fold in the egg whites. Fold in the batter until it is smooth. Avoid over-mixing.
3 full. Bake for 30-35 minutes, or until a toothpick inserted into the middle of each cake comes out clean.
Pour the batter into the prepared cake pans and bake for 2 hours.
Remove the cakes from the oven and place them on a cooling rack to cool for an hour in their pans. Remove the cakes from the pans and place them on a cooling rack to cool to room temperature. Remove the parchment paper but leave it in place.
When the cakes have reached room temperature, gently return them to the pans. Wrap securely in plastic wrap and place in the refrigerator to chill overnight. The cakes may be made up to two days ahead of time.
Chop the strawberries while the cakes and custard cool. Place the strawberries in a fine strainer over a big mixing basin. Sprinkle sugar over the strawberries and let the juices to trickle for approximately one hour.
Reserve the strawberries and whisk the strawberry syrup with the Grand Marnier. Refrigerate the syrup and strawberries overnight. The syrup may be prepared up to 24 hours ahead of time.
On the day of the cake’s assembly, make sure that all of the preceding stages have been completed and that the ingredients have been refrigerated for at least 10 hours.
To create the frosting, in a large mixing basin, whisk together the confectioners sugar and heavy cream for approximately 10 minutes, or until a thick whipped topping develops. Fill a piping bag halfway with the frosting.
Fill a separate piping bag with the custard. Remove the cakes from the pans and gently peel away the parchment paper. Cut each cake in half to make four layers of cake.
Place the cardboard cake board on the cake turntable with a dollop of whipped topping on the bottom. Another dab of whipped topping should be piped on top of the cake board. This will assist you in keeping the cake sturdy and in position as you construct it.
Place the first layer of cake on the cake board and brush the whole surface with the Grand Marnier syrup (including the edges). Spread a layer of macerated strawberries on top. On top, pipe an equal layer of custard. Place the next piece of cake carefully on top and continue with the remaining ingredients.
Pipe roughly a quarter of the whipped frosting onto the cake’s top and sides. Create a crumb coat of frosting on the cake using a flat scraper. To set the crumb coat, freeze the cake on the cake stand for 20 minutes.
When the crumb coat has hardened, pipe the remaining frosting over top and edges of the cake. Use the cake scraper and turntable to help you obtain an equal quarter to half inch of icing on the whole cake.
Dabs of frosting and a mix of whole and sliced strawberries should be used to decorate the cake. Before serving, chill the cake for up to 24 hours. Enjoy!
Why is cassata cake so expensive?
Cassata was originally only served once a year due to its high cost: making it takes several days, and with the labor-intensive ricotta, almonds for the marzipan, fondant, and candied fruit, it’s a costly cake even by today’s standards.
Is cassata cake a Cleveland thing?
However, most people overlook Cleveland’s most well-known dessert. Cleveland’s best hidden secret symbol is cassata cake.
Is cassata Italian or Indian food?
It’s Italian, and there’s no ice cream in it. The only thing they have in common is that they are both moulded and cut into wedges for serving. Layers of espresso-soaked sponge cake with sweet ricotta filling are layered in a spherical mould coated with almond paste.
What is the most famous dessert in Italy?
Tiramisù di Veneto
Tiramisù is a robust layering of coffee-soaked savoiardi (sponge finger biscuits) and a thick cream prepared with mascarpone cheese, eggs, and sugar, sometimes spiced up with a splash of liquor.
What are the 3 types of cake?
Cakes are classified as SHORTENED (BUTTER OR OIL) or UNSHORTENED (FOAM). Chiffon cakes are combined with unshortened (foam) cakes in the third category.
Which is the tastiest cake in the world?
One of the most popular ways to enjoy this dish is to glaze it with a rich chocolate ganache!
Cake in the color red velvet. A melt-in-your-mouth red velvet cake comes in second place.
Cake with vanilla flavoring.
Cake with cheese.
Cake with a Black Forest theme.
Cake with Pineapple Upside-Down.
Cake with funfetti sprinkles.
What is the most luxury cake?
Debbie Wingham’s “Diamond Cake” – Price: $75 million
It’s a combination of luxury and confectionery art, with over 4000 diamonds inlaid in it, including pink, yellow, and white diamonds, making it more than simply a cake but a jewelled masterpiece. It’s no surprise that it’s the most costly cake in the world!
What is most expensive cake?
Debbie Wingham’s $75 million Runaway Cake
The cake was six feet tall and weighed one thousand pounds. The second question is, what was so costly about it? It was created not just of chocolate, but also of 4000 pink, yellow, black, and white diamonds.
What is a zebra cake?
Since 1967, Little Debbie® Zebra® Cakes have been a pantry staple. This famous treat is constructed of luscious yellow cake, layered with crème, iced in white, and topped with delectable fudge stripes.