Polly-O Cooking with Cheese Recipe Book/1977

Sicilian Cream Cake (Cassata alla Siciliana)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 container (2 pounds) Ricotta 1 cup sugar 1/2 teaspoon vanilla
2 tablespoons maraschino liquid, or any liqueur 2 tablespoons shredded sweet chocolate or tiny chocolate bits 1/4 cup chopped candied fruit
sponge cake, cut into 1-inch slices



1 Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth. Add chocolate and fruit and mix well. Line bottom and sides of an 8-inch spring mold or deep cake pan with remaining cake slices and refrigerate overnight, or place in freezer several hours. Remove spring mold rim and place on serving plate with bottom tin. Sprinkle with confectioners sugar. (If using a cake pan, invert onto serving dish and sprinkle with confectioners sugar.)
2 VARIATIONS: Ricotta mixture may be used between layers of sponge cake, or lady fingers may be used instead of sponge cake. Cake may be covered with whipped cream or with your favorite icing.

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