We recently celebrated my mother-in-law's birthday. She wanted a Cassata cake which is the Cleveland version of an traditional Italian cake. I instantly was excited to try and make something new. With summer officially over, I had to use strawberries one last time. The recipes I found online were a little intensive. I made some modifications, but this cake is not for the impatient and requires a lot of steps. The result is a delicious light fruity treat that will be worth all the steps!
Ingredients:
For the cake:
1 box angel food cake mix
1.5 cups of lemon pie filling
For the strawberry layers:
2 lb. fresh strawberries thinly sliced
2 tbs sugar
For the whipped cream:
1 quart heavy whipping cream (I had a lot left over so you could get a smaller container)
3 tsp vanilla
4 tbsp sugar
For the custard:
2 boxes custard mix made per directions
For the topping:
Set aside enough sliced strawberries for the top and grind 1 cup almonds.
Directions:
Mix angel food cake mix with lemon pie filling. Divide among two 8" cake pans and bake per box instructions. Set aside- let cool completely. Slice up strawberries- coat with dusting of sugar and let sit. Whip up cream- 1:1:1 ration makes it easy to remember. 1 cup heavy whipping cream, 1 tsp vanilla, 1 tbsp sugar. I made four servings which was plenty. Thinly slice cakes into two layers each, four total layers. On first layer, spread thin layer of custard, spread strawberries, and then top with whipped cream and add next layer of cake- and so on.... Top with whipped cream, strawberries, and almonds to the sides. Place in fridge and enjoy!
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