Ingredients
1 large pound or sponge cake
Filling
1 1/2 pounds ricotta cheese
1/2 cup sugar
1 teaspoon vanilla
2 tablespoons cognac or rum
1/4 cup chopped semi-sweet chocolate bits
1 tablespoon chopped candied orange peel
Salt
For dusting
Powdered sugar
Directions
Ricotta Filling
Mix cheese, sugar, and vanilla flavoring in an electric blender or mixer until smooth and creamy.
Add remaining ingredients and extra sugar if your palate dictates.
Split cake into four layers, and put together with ricotta filling.
Allow to ripen in the refrigerator for several hours.
Dust the top with powdered sugar before serving.
Serves 8-10.
Notes
The recipe (titled, Silician Cassato)in this entry was taken from "Favorite Recipes from House & Garden." The cookbook was published in New York by Simon and Schuster in 1958. For the complete copyright-free book visit www.archive.org. Photo: Mary Melfi.
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