Recipe courtesy of Anna Tasca Lanza
Episode: Party Cake
Save Recipe Print
Cassata
Yield:
10 to 12 servings
Level:
Intermediate
Yield:
10 to 12 servings
Level:
Intermediate

Ingredients

Pan di spagna (cake):
Sciroppo di zucchero (syrup):
Glassa (frosting):

Directions

Special equipment: 9-inch spring-form pan

Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.

To make the cake, beat the eggs preferably in an electric mixer for 5 minutes. Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes. Fold in the flour by hand, one-third at a time. 

Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes. Allow the cake to cool for about 10 minutes then unmold and cool completely.

To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur. Stir the syrup until the sugar dissolves.

To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices. Trim the crusts from the cake then return one of the layers to the springform pan. Spoon half the syrup over the cake then spread a layer of ricotta crema on top. Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta. Wrap the cake in plastic and chill it for at least 1 hour.

To make the frosting: Sift half of the confectioners' sugar into a bowl. Add half of the lemon juice and all of the lemon extract. Stir the liquid into the sugar, breaking up any lumps. Sift the remaining sugar into the bowl and add the rest of the lemon juice. Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing. 

Unwrap the cassata and invert it onto a serving plate. Ice the cassata then decorate it with whole and cut pieces of candied fruit. Chill the cassata for at least 3 hours, then slice and serve.

Cook's Note

Cassata sometimes boasts a decorative layer of marzipan.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Bubble Eclairs

Recipe courtesy of Dorie Greenspan

Crispy Crepes with Dulce de Leche Sauce

Recipe courtesy of Gourmet Magazine

Princess Cake

Recipe courtesy of Gale Gand

Birthday Stage Cake

Recipe courtesy of Sandra Lee

Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories