Bake or buy a pound cake. Chill for one hour. Trim edges and uneven places so that cake is level on all sides and top. Slice cake horizontally into 1/2-inch slices and place on serving platter. Force cheese through a sieve into a bowl and beat smooth. Chop chocolate into fine bits in a blender. Mix chocolate bits with liqueur and jam. Spread the base layer of cake with a portion of the cheese; then spread cheese with a portion of jam mixture. Repeat these layers until all mixtures are used up ending top layer with plain cake. Press the filled cake down gently. Use a spatula to even all sides. Cover with plastic wrap and refrigerate for 24 hours. Before serving, frost cake with a favorite chocolate frosting or whipped cream. Garnish with almonds if desired. REFRIGERATE 24 HOURS From . Downloaded from G Internet, G Internet.
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