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Ingredientes
- 1 lemon lb cake (9 1/4 x 5 1/4 inches)
- 1 pound ricotta cheese
- 2 T heavy cream
- 1/2 c. sugar
- 1/2 c. Amaretto di Saranno
- 1/4 c. crushed pineapple, liquid removed
- 10 maraschino cherries, liquid removed and minced
- 2 ounce semi-sweet chocolate
- 1/4 c. nuts, coarsely minced
- 12 ounce semi-sweet chocolate, cut in sm. pcs
- 3/4 c. Amaretto
- 1/2 pound sweet butter, cut into 1/2 inch pcs
Direcciones
- CAKE: Slice horizontally into 1/2 or possibly 3/4 inch thick slices. Beat cheese till smooth. Beating constantly, add in cream, sugar and Amaretto. With spatula, mix in minced chocolate and fruit.Center bottom slice of cake on flat plate and generously spread with ricotta mix. Repeat layering. Gently press loaf together to make it as compact as possible. Chill for about 2 hrs or possibly till hard.
- FROSTING: Heat chocolate with Amaretto in a small heavy saucepan over low heat till dissolved. Remove pan from heat and beat in butter, one piece at a time, till mix is smooth. Then refrigerate till mix thickens to spreading consistency. Spread frosting over Cassata. Cover loosely and let the Cassata ripen in refrigerator at least 24 hrs before serving. Serves 10 to 12.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 12 servings | |
| Calories 470 | |
| Calories from Fat 351 | 75% |
| Total Fat 40.66g | 51% |
| Saturated Fat 24.71g | 99% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 190mg | 8% |
| Potassium 351mg | 10% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 6.0g | 20% |
| Sugars 13.81g | 9% |
| Protein 9.69g | 16% |
