Cassata alla Siciliana

Layered Spongecake Filled with Ricotta, Chocolate, and Orange

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

I have always found it amusing that in France basic sponge cake is called genoise, meaning in the style of Genoa, yet in Italy it is known a pan di spagna, or Spanish bread. Alas, we Americans are less romantic and call it sponge or sheet cake. The delicate cake and fresh ricotta filling are not overpowered by the rich chocolate frosting.

Cassata can be made several hours ahead of time, even the day before. Keep it refrigerated and let it warm to room temperature befor