Cassata Cake
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20 oz. Galbani® Ricotta Cheese
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1 white cake mix
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1 1/2 cups powdered sugar
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1 Tbsp. anise extract
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4 oz. semi-sweet mini chocolate chips, plus extra for garnish
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4 oz. toasted almonds, for garnish
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2 cups heavy cream
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Make cake following box directions, but using whole eggs instead of egg whites.
Bake in (2) 9-inch cake pans.
While cakes cool, mix ricotta cheese, 1 cup powdered sugar, anise extract, and chocolate chips in separate bowl.
Spread ricotta mixture evenly between each layer, stack and frost with 2 cups heavy cream whipped with remaining 1/2 cup powdered sugar.
Garnish with diced cherries and chocolate chips.
-
20 oz. Galbani® Ricotta Cheese
-
1 white cake mix
-
1 1/2 cups powdered sugar
-
1 Tbsp. anise extract
-
4 oz. semi-sweet mini chocolate chips, plus extra for garnish
-
4 oz. toasted almonds, for garnish
-
2 cups heavy cream
Make cake following box directions, but using whole eggs instead of egg whites.
Bake in (2) 9-inch cake pans.
While cakes cool, mix ricotta cheese, 1 cup powdered sugar, anise extract, and chocolate chips in separate bowl.
Spread ricotta mixture evenly between each layer, stack and frost with 2 cups heavy cream whipped with remaining 1/2 cup powdered sugar.
Garnish with diced cherries and chocolate chips.