Cassata – Italian Ice Cream Cake

A great cake recipe for any occasion:

Line a hemispherical baking dish about 15 cm in diameter and about 8 cm high with a large piece of aluminum foil. Press well against the bottom and walls to smooth out the folds. Divide the sponge cake horizontally into two halves. Place the inverted give on top of one half. Run the tip of the kitchen knife along the edge and cut out a lid in this way, which will later be used to finish the dessert. Cut out a round disk from the center of the second half to fit the bottom of the mold. Place in the mold. Cut the remaining edge into 4 to 5 cm pieces and use them to line the sides of the mold.

Cut the chocolate into small chips and the candied fruit into small pieces. Place the ricotta cheese, powdered sugar and rum in a suitable bowl and mix with a wooden spoon until smooth and creamy. Add the chocolate chips and candied fruit and mix well. Pour the quantity into the lined give and smooth the surface. Cover with the prepared sponge cake. Close the cake with a lid or aluminum foil, if necessary. Refrigerate for at least 5 hours. To serve, lift the lid off the mold and invert the cassata onto a round platter. Carefully remove the aluminum foil.

Notes (*) :

Notes (**) : Edited by Lothar Schäfer

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