Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream

by Tarla Dalal

add to my cookbook add to shopping list

5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD

Added to 126 cookbooks This recipe has been viewed 35423 times

Italians are credited for creating yet another famous dessert , the Cassata.

The name cassata literally means "little case" due to its brick shape. Cassata is an ice-cream, shaped like a brick, consisting of layers of ice-creams of different flavours on liqueur soaked sponge.

This is the Sicilian version of the dessert. I have chosen ready-made ice-cream to make a quick dessert. You may make the ice-cream yourself at home.

Rum steeped sponge cake, topped with a layer of strawberry ice-cream, flavoured rum soaked sultanas, candied peel, finally topped with coffee cinnamon ice-cream and garnished with grated chocolate.

You can prepare the cassata upto 2 to 3 days in advance and keep it frozen. A great dessert for a great evening!

Also do try other Italian desserts like Tiramisu , Almond Biscotti and Sicilian Orange Almond Cake .

Add your private note

Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream recipe - How to make Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream

Tags

Setting time: 7 hours Preparation Time: 15 mins Cooking Time: 0 mins Total Time: 4357 hours 15 minutes 4Makes 4 servings
Show me for servings

Ingredients

For The First Layer
1/2 eggless sponge cake
1 tbsp powdered sugar
2 tbsp rum

For The Second Layer
250 ml vanilla ice-cream
4 tbsp rum
2 tbsp raisins (kismis)
2 tsp chopped candied peel
1 tbsp chopped and roasted almonds (badam)
2 tsp strawberry crush

For The Third Layer
250 ml coffee ice-cream or vanilla ice-cream mixed with 1 teaspoon instant instant coffee powder powder , dissolved in 1 teaspoon warm water
1/8 tsp cinnamon (dalchini) powder

For The Garnish
grated chocolate

Method

For the first layer

Line the sponge cake on the base of 125 mm. (5") diameter glass bowl or a freezer proof dish.
Mix the powdered sugar and rum with 2 tablespoons of water and soak the sponge with this mixture.

For the second layer

Soak the raisins and candied peel in the rum for about 2 to 3 hours.
Mix the vanilla ice-cream with the rum soaked sultanas, candied peel, almonds and strawberry crush.
Spread this mixture over the first sponge layer.
Freeze for about 3 to 4 hours until the ice-cream is firm.

For the third layer

Combine the coffee ice-cream with the cinnamon.
Spread this coffee ice-cream mixture on top of the second layer (of ice-cream), cover and freeze till it has set for approximately 3 to 4 hours.
Cut into pieces and serve chilled, garnished with grated chocolate.