Frank's Recipes! Cassata Cake

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Cassata Cake

Delicious, when paired with
Bella Sera® Delle Venezie Pinot Grigio

1 10" sponge cake (tube pan)

Cheese Filling
2 pounds Ricotta Cheese
2 tablespoon confectioner's sugar
2/3 cup mixed candied fruit (orange rind, citron, pineapple, cherries) finely chopped
4 ounces sweet chocolate, coarsely grated
2/3 cup brandy
2 pints heavy cream, whipped

Frosting
1/2 pint heavy cream, whipped
3 tablespoon confectioner's sugar
1/2 cup Maraschino cherries
1/3 cup pistachio nuts

In a large bowl, combine ricotta, confectioner's sugar, candied fruit, chocolate and brandy. Fold in whipped cream and refrigerate. Cut cake into 1/2-inch slices. Grease a 3 1/2 - 4 quart china or ceramic bowl. Line bottom of bowl with cake slices. Cover with some of the cheese mixture alternately until bowl is filled, ending with cake slices on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen sides with spatula; invert bowl onto serving plate and frost.

Frosting:
Sweeten whipped cream with confectioner's sugar and use to frost entire cake. Decorate with cherries and pistachio nuts.