Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream
by Tarla Dalal
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 .
Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream recipe - How to make Cassata, Sponge Cake Layered with Vanilla and Coffee Ice Cream
Setting time: 7 hours Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
For the first layer
- 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
- 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
- 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.
| Energy | 411 cal |
| Protein | 6.9 g |
| Carbohydrates | 53.7 g |
| Fiber | 0.1 g |
| Fat | 13.1 g |
| Cholesterol | 13.8 mg |
| Vitamin A | 233.7 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 4.3 mcg |
| Calcium | 204.7 mg |
| Iron | 0.9 mg |
| Magnesium | 18.1 mg |
| Phosphorus | 34.9 mg |
| Sodium | 85.6 mg |
| Potassium | 182.3 mg |
| Zinc | 0.5 mg |
meaning of rum