Cassata recipe - How to make Cassata
Main Procedure
For the first layer- Line the sponge cake on the base of 125 mm. (5") diameter glass bowl or a shallow 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 raisins, 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 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.
How to proceed- Cut into wedges and serve chilled, garnished with grated chocolate.
Nutrient values (Abbrv) per serving
| Energy | 16407 cal |
| Protein | 314.5 g |
| Carbohydrates | 1609.7 g |
| Fiber | 15.2 g |
| Fat | 847.8 g |
| Cholesterol | 847.1 mg |
| Sodium | 1624.5 mg |