Zutaten für Strawberry Cassata
- Fresh Strawberries
- 1/4 cup granulated sugar
- 16 ounces ricotta cheese
- Whipping Cream
- Icing Sugar
- Vanilla
- 1/2 cup semi-sweet chocolate chips
- Slivered Almonds
- Poundcake
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Zubereitung von Strawberry Cassata
- In a medium bowl, combine 2 cups sliced strawberries and 1/4 cup granulated sugar. Let stand for 15 minutes to release juices.
- In a large bowl, beat together 16 ounces ricotta cheese, 1/4 cup heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until light and fluffy.
- Gently stir in 1/2 cup semi-sweet chocolate chips and 1/4 cup slivered almonds.
- Cut a 1-pound pound cake lengthwise into 6 even slices, trimming edges as needed for a neat appearance.
- Brush each cake layer lightly with the strawberry juice.
- Gently fold the macerated strawberries into the ricotta mixture.
- On a square serving plate (recommended), arrange 2 cake slices side-by-side. Spread half of the ricotta mixture evenly over the cake.
- Top with 2 more cake slices and spread with the remaining ricotta mixture.
- Top with the remaining 2 cake slices.
- In a separate bowl, whip the remaining 1/2 cup heavy whipping cream with the remaining 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Frost the entire Cassata with the whipped cream, ensuring even coverage on the top and sides.
- Garnish with fresh strawberries and chocolate shavings (optional).
- For an extra touch, use stencils to create decorative patterns and dust with cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
70g
Fat
89g
Carbs
12g
