Cassata Napoletana
Submitted by csm5
Cassata Napoletana layers thin sponge cake with cherry preserves, rich Neapolitan custard, chopped walnuts, and candied fruit. A no-bake Italian celebration cake that chills to set.
YIELD
1 cakePREP
15 minCOOK
0 minREADY
2 hrsNaples does dessert like nobody else. This cassata stacks four thin layers of sponge cake with alternating spreads of cherry preserves and velvety Neapolitan custard, then crowns the whole thing with chopped walnuts, candied cherries, and jewel-toned mixed candied fruit.
No oven required for assembly. You slice, layer, chill, and let time do the work.
Two hours in the fridge and the custard firms up, the preserves soak gently into the sponge, and every slice reveals gorgeous striped layers that look like a Renaissance painting you can eat.
Kitchen Tips
- Use a long serrated knife to split the sponge cakes horizontally. Slow, steady sawing gives you even layers.
- Spread the custard generously. It’s the star here, so don’t be shy with it.
- Chill for at least 2 hours, but overnight is even better. The flavors marry and the cake slices cleaner.
- Use the best quality candied fruit you can find. The cheap neon stuff from the baking aisle won’t do this cake justice.
Ingredients
Directions
Carefully slice the sponge cake in half horizontally to make 4 thin layers.
Place one layer on a serving plate and cover with half of the preserves.
Set the second layer on top and spread thickly with Neapolitan Custard.
Set the third layer on top and spread with the remaining Cover with the last layer, spread it with Neapolitan Custard and garnish with chopped walnuts, candied cherries and mixed candied fruit. Chill for at least 2 hours before serving.
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