Italian Cassata Cake You Have To Try

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Italian Cassata Cake

"Pound cake layered with ricotta cherry filling topped with a luscious chocolate frosting."

Ingredients :

1/three cup dried currants
five tablespoons Marsala wine
1 (sixteen.5 ounce) can pitted darkish candy cherries, tired with syrup reserved
1 pint ricotta cheese
1/four cup white sugar
2 tablespoons heavy cream
1 (12 ounce) package organized pound cake
12 (1 ounce) squares semisweet chocolate, chopped
1/4 cup Marsala wine
1 cup unsalted butter

Instructions :

Prep : 2H	Cook : 14M	Ready in : 2H

Combine dried currants and a pair of tablespoons Marsala in small bowl. Let soak for 15 mins. Drain cherries and cut into eighths; drain on paper towels. Drain currants.
In a meals processor, puree ricotta cheese, sugar, 3 tablespoons Marsala and whipping cream till clean. Transfer to medium bowl. Gently blend in currants and cherries.
Peel any free crust from pound cake and discard. Cut pound cake lengthwise into 3 horizontal layers. Place bottom layer on serving platter. Spread 1/2 of filling over. Place 2d pound cake layer on top of filling. Spread closing filling over. Arrange third pound cake layer on top of filling. Smooth sides with rubber spatula. Refrigerate cassata until filling is company, approximately 2 hours.
To make the chocolate frosting: Combine half cup reserved cherry syrup, semisweet chocolate and 1/4 cup Marsala in heavy medium saucepan. Stir over low warmness till chocolate melts and combination is easy. Remove from warmness. Add unsalted butter some pieces at a time and whisk until melted. Refrigerate frosting until thickened to spreading consistency, stirring every now and then, approximately 20 mins.
Slide sheets of waxed paper beneath edges of cassata to defend the serving dish. Put 1 cup chocolate frosting to pastry bag equipped with medium megastar tip. Spread last chocolate frosting over sides and pinnacle of cassata. Pipe frosting in pastry bag in swirls on long sides and in rosettes along higher edges of cassata. Refrigerate for several hours till set. Let cassata stand at room temperature 20 mins earlier than serving.

Notes :

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