Strawberry Cassata

By David Tanis

Updated July 31, 2016

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
1½ hours, plus chilling
Rating
4(867)
Comments
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The classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. Though usually topped with colorful candied fruits, this summery version is covered with ripe red berries. Ideally, the spongecake should be made a day ahead and the cassata assembled at least several hours in advance. Look for the freshest, tastiest ricotta; most good cheese stores can supply it.

Featured in: A Creamy, Sweet Tribute to Summer

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Ingredients

Yield:8 to 10 servings

FOR THE BATTER

  • 2 tablespoons unsalted butter, for preparing pan

  • 2 tablespoons all-purpose flour, for preparing pan

  • 6 large eggs, at room temperature

  • ¾ cup/150 grams sugar

  • 1 teaspoon grated lemon zest

  • Pinch of salt

  • ½ teaspoon almond extract

  • 1 ⅓ cups/140 grams sifted cake flour

FOR THE SYRUP

  • ½ cup sugar

  • Zest of 1 lemon, removed in large strips

  • 2 tablespoons grappa or vodka

FOR THE FILLING

  • 2 cups/500 grams fresh ricotta

  • ¼ cup/55 grams sugar, or more to taste

FOR THE GARNISH

  • ½ pound/223 grams ripe strawberries, hulled and halved

  • 1 tablespoon sugar

  • 2 tablespoons lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

51 grams carbs; 142 milligrams cholesterol; 335 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 10 grams fat; 1 gram fiber; 114 milligrams sodium; 9 grams protein; 33 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bake the cake: Heat oven to 350 degrees. Butter and flour an 8-inch diameter springform pan and set aside.

  2. Step 2

    In a stand mixer fitted with the whisk attachment, beat eggs at medium speed. Add sugar, lemon zest, salt and almond extract and continue whisking for 10 to 15 minutes, until mixture is quite thick and nearly holds peaks. Fold in flour quickly.

  3. Step 3

    Pour batter into prepared pan. Bake for 25 minutes or until a skewer emerges dry when inserted in the middle of cake. Cool on a rack. (It's best to make the cake a day in advance.)

  4. Step 4

    Make the syrup: Simmer sugar, ½ cup water and the lemon zest over medium heat for 10 minutes. Cool, stir in grappa and set aside.

  5. Step 5

    Meanwhile, make the filling: Whisk together ricotta and sugar to a spreadable consistency.

  6. Step 6

    Slice cake into 4 thin layers. Put 1 layer on a cake platter. Paint generously with syrup and spread with a quarter of the ricotta filling. Repeat with remaining 3 layers, stacking as you go. Smooth top layer of ricotta cream.

  7. Step 7

    Cover and refrigerate for at least 2 hours, or up to 24 hours. Keep refrigerated until an hour before serving.

  8. Step 8

    To serve, toss berries with sugar and lemon juice. Let macerate no more than 10 minutes, then spoon berries over cake.

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Ratings

4 out of 5
867 user ratings
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Comments

ken

easy way---put cake on sheet pan with sides that are 1/4"---using a very long serrated knife,rest knife on edges of sheet pan,and you'll slice perfect layers.repeat with remaining cake to cut as many as desirered

Elle

I'd be tempted to bake this is in a parchment lined half sheet pan and then cut it into four rectangles. Might need a tad more syrup, but I find slicing rounds into layers nerve wracking.

Helen SM

Any tips for slicing the sponge cake into 4 slices without it falling apart or otherwise breaking?

wm

My cake did not rise at all so I ended up with a really thick crepe!

Buffaloo

I divided the batter between two 8” pans, then just cut each one in half. Easier than cutting one thicker cake into 4 layers.

BuffyLou

I can’t cut 4 even slices, but I can cut 2! Divided batter into 2 pans. Baked about 15 minutes. Delicious cake.

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