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–+ servings
Vegan Cassata Cake

Vegan Cassata Cake

Traditional marzipan draped over the rum soaked cake layers and sweet ricotta filling studded with chocolate chips & subtle orange zest
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Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings 16

Ingredients
  

For the Marzipan:

  • 7 ounces Almond Paste 195g
  • 2 cup Confectioners Sugar 240g
  • 4 Tbs Corn Syrup or Glucose Syrup 60ml
  • ½ teaspoon Rose extract *optional

For the Sweet Ricotta Filling:

  • 14 ounces Firm Tofu 390g
  • 1 cup Confectioners Sugar 120g
  • 1 cup Vegan Mini Chocolate Chips 130g
  • 2 teaspoon Orange zest
  • 2 teaspoons Vanilla bean paste
  • 1 cup Vegan Whipped Cream

For the Rum Syrup:

  • ½ cup Granulated Sugar 100g
  • ½ cup Water 118ml
  • 4 Tbs Rum 60ml

Instructions
 

  • Preheat your oven to 350°F & grease & parchment line 2-8" cake pans
  • Prepare the bakery style yellow cake recipe as instructed on that recipe post
  • Bake in the preheated oven for 20 minutes then turn the oven down to 300°F for another 15-20minutes or until the cakes are springy to the touch when you gently press the centers.
  • Meanwhile prepare your favorite buttercream recipe and separate 1 cup for the buttercream roses decoration *optional
  • Next prepare the simple syrup by bringing the sugar & water to a boil in a small sauce pot. Once it boils, let it boil for 1 minute then remove from heat & add optional rum or rum extract. Set aside to cool
  • Next make the Marzipan dough by combining the almond paste with the corn syrup in your mixer bowl with the paddle attachment & cream smooth
  • Add the sifted confectioners sugar & rose extract & mix until it comes together like a smooth pliable dough
  • Wrap tightly with plastic wrap until ready to roll
  • Next prepare the sweet ricotta cheese filling by gently squeezing out any excess water from the tofu (* I do not press it, just a gentle squeeze is good)
  • Place it into your food processor & pulse until it resembles the creamy texture of ricotta cheese.
  • Transfer the ricotta cheese to a large mixing bowl & add the sifted confectioners sugar, vanilla bean extract , orange zest & mini chocolate chips
  • Whip the vegan whipped cream to medium peaks then fold 1 cup volume into the ricotta cheese mixture. Refrigerate until needed.
  • You may need to trim your cake layers to be sure they are even but then you can build the cake according to the YouTube video tutorial

Video

Notes

Be sure to read all the notes for success section above the recipe 
Storage Cassata Cake must be kept refrigerated and will stay fresh for up to 1 week loosely wrapped to prevent drying. Freeze the Cassata cake without the marzipan icing for up to 2 months wrapped airtight
Tried this recipe?Let us know how it was!