Anybody made a cassata cake before? need advice.

Cafe Society
1

I saw a picture of a cassata a month or so ago, and I knew right away I must have one!! It’s got ricotta! It’s got candied citrus! Best of all, the whole thing is covered with marzipan! Wow.

Anyway, I’m wondering:

  1. The cake is to be served at an afternoon Christmas dinner. (on Sunday.) I want it to be ready when I awaken on Christmas day, so that I can do other happy holiday-type stuff. I was thinking that perhaps I should bake the sponge cake tonight, (Friday. Yes, I know it’s two in the morning.) so that when I assemble the cake and filling tomorrow night, it will be a little more firm, and not get too soggy. But, does that matter? Does the whole thing wind up pretty much the same consistency, or is there still discernible cake on the bottom?

  2. I plan to roll out the marzipan, actually, on Sunday before I leave, to keep it freshest. Should the marzipan be at room temperature for optimal rolling? Any other tips? I have never attempted anything like this before. (Although I do have a badass marble rolling pin, and I know how to use it.)

  3. Do I want to refrigerate it when I arrive at my sister’s house for dinner, or is it best at room temp?
    Thanks so much my estimable friends!

2

I made one for a friend’s birthday many many years ago so I’ll try to answer. The sponge does remain distinct from the ricotta but, yes, it is a moist cake. The version I made didn’t have marzipan, however I have rolled out marzipan for Christmas cake, so I would advice doing it at room temperature and dusting the rolling surface and roller with a little icing sugar to prevent sticking. When it comes to attaching the marzipan to the cake I use a little warmed jam to get it to stick, my mum always used apricot for this. As to serving I think room temperature would be best but refrigeration for storage (if there’s any left that is!). Good luck.

Edited to add for the US audience: I’m sure jelly would do for jam and icing sugar is the very very fine stuff used for frosting – or icing as we call it :slight_smile:

3

Well, I fell out last night anyway. I trust if I make the sponge cake today and let it cool thoroughly that the end result won’t be too soggy.

Thank you, Springtime for Spacers. It’s reassuring to hear from the voice of experience.

(Oh, and we call it “powdered sugar.”)

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Please let us know how it turns out!

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Yes, how did it go?