Cassata - Sicilian Rum Cream Cake

This dessert recipe is probably the most decadent dessert I have ever eaten or made. Just looking at the finished product, will cause serious weight gain, but IS IT EVER WORTH IT!!!

Here we go! There are five parts to building this structure: Spongecake, Rum Syrup, Ricotta Filling, Chocolate Ricotta Filling, and finally Assembly. (Whipped Cream NOT included!)

Spongecake

7 eggs
1 Cup confectioners Sugar
1 Cup Sifted Cake Flour
1 TBS Grated Lemon Peel
1 TBS Sweet Vermouth

1 pound crushed pistacio nuts (optional)

Separate eggs and bring to room temperature. Preheat oven to 350F. Butter two(2) round cake tins, and dust with confectioner's sugar.

Add 1 cup confectioner's sugar to egg yolks; beat at high speed until thick and lemon colored. Add grated lemon peel, flour, and vermouth. Beat at low speed until well combined.

Beat egg whites stiff. Fold half the beaten egg whites into yolk mixture until well combined. Fold in remaining egg whites until just combined. Turn into buttered cake tins. Bake 25-30 minutes. Cool for 10 minutes and remove to rack.

Rum Syrup

1 1/4 cups granulated sugar
4 Orange Slices
2 Lemon Slices
1 Cup Water
2/3 Cups golden rum.

Combine sugar, water, orange and lemon slices in sauce pan. Bring to boil, stirring until sugar is dissolved. Boil gently - uncovered - for 20 minutes. Discard fruit slices; stir in rum, cover and set aside.

Ricotta Cheese Filling

1 Lb. Ricotta cheese
1/2 cup mini chocolate bits
1 TBS rum
1/2 Cup Confectioner's sugar
1 Small jar of mixed, candied fruit (citron).

Combine cheese and sugar; beat for 3 minutes. Stir in chocolate bits and chopped candied citron.

Chocolate Cheese Filling

Remove 1 cup of the above cheese filling to a small bowl and stir in melted chocolate 2-TBS of bits - until well blended. Refrigerate both fillings.

Assembly

1 Jar of seedless raspberry jam

Split each cake layer in half, as for a torte. Place cut side up on a large plate.

Drizzle 1/2 cup rum syrup. Spread with plain cheese filling. Spread raspberry jam on second layer and place jam side down on other layer. Drizzle 1/2 cup rum syrup and spread with chocolate cheese filling. Add third layer cut side up. Drizzle 1/2 cup rum syrup and spread with remaining plain cheese filling. Spread jam over cut side of fourth layer. Place jam side down over cheese layer. Drizzle on remaining rum syrup.

Spread top and sides of cake with thick whipped cream, and garnish with candied cherry halves, or marachino cherries that have been well-drained and dried. If you have the patience, you can add crushed pistacio nuts to the sides if the cake. Refrigerate for 4-hours before serving.