CASSATA ALLA SICILIANA (SICILLIAN
CREAM CAKE)
Read more about it at www.cooks.com/rec/view/0,196,150177-226193,00.html
Content Copyright © 2012 Cooks.com - All rights reserved.
2 lb. ricotta
1 c. sugar
1/2 tsp. vanilla
1 tsp. rum extract
2 tbsp. shredded sweet chocolate
1/4 c. chopped candied fruit
Sponge cake, cut into 1 inch slices
Combine ricotta, sugar, vanilla and extract in bowl and blend until
smooth. Add chocolate and fruit; mix well. Line 8 inch spring mold or
deep bowl, bottom and sides, with cake slices. Turn ricotta mixture into
lined mold. Cover top with cake slices and refrigerate overnight or for
several hours in freezer. When ready to place on serving plate, sprinkle
with confectioners sugar or whipped cream. Buon Appetito!
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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