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CUSSata Cake
Fresh and moist Italian Cassata Cake
Prep Time
40
minutes
mins
Active Time
28
minutes
mins
Assembly Time
30
minutes
mins
Total Time
1
hour
hr
38
minutes
mins
Course:
Dessert
Cuisine:
Italian
Keyword:
birthday cake, casada, Casada cake, cassada, Cassada cake, Cassata cake, Cassata Cake recipe, Classic Italian Cake, Cleveland Cassata Cake, Cussata cake, Easter Cake, Italian cake, Italian Cassata Cake, Italian Ricotta Cake, ricotta, Ricotta cake, ricotta filling, Sicilian Cassata Cake, Strawberry and Ricotta Cake, Strawberry Casada Cake, Strawberry Cassata cake, strawberry dessert
Yield:
12
Author:
Hanna Jobs
Equipment
Round 9 inch Cake pans
Materials
Cake Mix
Your favorite Yellow Cake Mix
Oil (as directed by mix)
Water (as directed by mix)
Eggs (as directed by mix)
Ricotta Filling Milk
1
cup
Whole Milk
2½
Tbs
flour
Ricotta Filling (Rest)
2
sticks
Softened Butter
1
cup
Granulated Sugar
1
tbsp
Lemon zest
2
tbsp
Pure Vanilla Extract
½
cup
Ricotta
Strawberries
1½
pints
Strawberries (Washed, Hulled, and thinly Sliced)
Whipped Cream
1
pint
Chilled Heavy Whipping Cream
½
cup
Powdered Sugar
1
tsp
Pure Vanilla Extract
Instructions
Preheat the oven as described in cake mix instructions
Prepare cake in two 9 inch Rounds
Prepare round pans with grease or cooking spray and/or parchment paper
Blend ingredients as directed by cake mix - Mix well to make a smooth batter
Bake in preheated oven as directed by cake mix
Carefully remove the cakes from the oven
Allow the cakes to cool for at least 30 minutes
Tempered milk and flour mixture
Add the milk to a pot
Whisk in the flour, until you have no lumps
Turn stove to simmer
Keep stirring until milk begins to bubble
Turn the stove off
Continue stirring another 30 seconds
Let the mixture cool for 3-5 minutes
Mix the Remainder of the Ricotta mix
Mix Softened Butter and Sugar together first with an electric mixer
Mix in the Lemon Zest, Vanilla, and Ricotta
Mix in Tempered Milk and Flour mixture
Chill until you are ready to use. (refrigerate for at least 30 minutes)
Make Whipping Cream
Add Chilled Heavy cream, Sugar, and Vanilla to a large bowl
Combine ingredients using a standing mixer, with wire whip or beaters. Start at low speed
Increase the mixing speed slowly, to high speed, as the cream starts to firm up
Beat for 60-90 seconds or until you see stiff peaks form
Assembling the Cake
Carefully take the flattest round out of the pan, and place it on a cake board or plate
Cover the cooled cake with ½ of the Ricotta Mix. Cover to the edge of the cake
Add ⅓of the washed ,dried, and thinly sliced Strawberries to the top of the Ricotta Mix
Place the second layer of cake on top
Cover with the remaining Ricotta Mix
Place another ⅓ of the sliced Strawberries on top of the new layer of Ricotta Mix
Cover the top and sides of cake with the Whipped Cream topping
Decorate the cake with the remaining Strawberries
Refrigerate your cake until ready to serve