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Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Cassata Rustica
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 440
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 13 g
- Cholesterol
- 51 mg
- Sodium
- 180 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 15 min
- Inactive: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 440
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 2 g
- Sugar
- 22 g
- Protein
- 13 g
- Cholesterol
- 51 mg
- Sodium
- 180 mg
Ingredients
Directions
- Mix together the ricotta, chocolate, candied fruit and 4 tablespoons of the granulated sugar in a mixing bowl, and then spread evenly into the pie crust. Lay slices of sponge cake on top of the filling close to the crust. Heat 1/2 cup water in a saucepot, and then remove from the heat and stir in the remaining 1 tablespoon granulated sugar and the rum. Lightly coat the sponge cake with the rum water using a pastry brush. Place a plate on top of the cake and then invert and sprinkle with the icing sugar. Refrigerate 1 hour and serve.
