Ingredients:
For the Sponge Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup sugar
4 eggs
1 tsp vanilla extract
1/2 cup milk
For the Filling:
1 1/2 cups ricotta cheese, drained
1/2 cup powdered sugar
1/2 tsp vanilla extract
1/4 cup chocolate chips or candied fruits (optional)
For the Assembly:
1/2 cup maraschino cherries (or any preferred fruit)
1/4 cup candied orange peel (optional)
1/4 cup rum or fruit juice (for soaking the cake)
1 cup heavy cream, whipped (optional, for decoration)
Instructions:
1. Make the Sponge Cake:
Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
In a bowl, sift together the flour, baking powder, and salt.
In a separate bowl, cream together the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
Gradually add the dry ingredients and milk, alternating between them, and mix until smooth.
Pour the batter into the prepared pan and bake for about 25–30 minutes or until a toothpick comes out clean. Let it cool completely.
2. Prepare the Filling:
In a bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until smooth.
Stir in chocolate chips or candied fruits if desired.
3. Assemble the Cassata:
Once the sponge cake has cooled, slice it horizontally into two or three layers.
Lightly soak each layer with rum or fruit juice.
Spread a layer of the ricotta filling on top of each soaked cake layer.
Stack the layers and press gently to ensure they stick together.
4. Decorate (optional):
Whip the heavy cream and spread it over the top and sides of the cake for a smooth finish.
Garnish with maraschino cherries, candied fruits, or additional chocolate chips for decoration.
5. Serve:
Chill the cassata for at least 1 hour before serving so it sets properly. Slice and enjoy!
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