Italian Cassata Gateau

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I was introduced to Italian Cassata Gateau by my mother-in-law who had made it for a family member’s birthday. I enjoyed the cake so much, I had to ask her for the recipe. She kindly shared it with me and now I am sharing it with you.

Italian Cassata Gateau

Cooking Method:Baking

Difficulty:BeginnerPrep time: 20 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour 10 minutesYields:1 cake

Ingredients

Cake

• 4.4 oz (125g) self-raising flour
• 1 teaspoon baking powder
• 4.4 oz (125g) caster sugar
• 4.4 oz (125g) soft margarine
• 2 eggs
• Few drops vanilla essence

Filling

• 7.9 oz (225g) cream cheese
• 0.88 oz (25g) caster sugar
• 1 tablespoon rum
• 1 tablespoon double cream
• Grated rind of 1 orange
• 1.76 oz (50g) glace fruits, finely chopped

Icing

• 12.3 oz (350g) plain chocolate
• 6.2 oz (175g) unsalted butter
• 3 tablespoons black coffee

Topping

• Selection of glace fruits

Instructions

Cake

1. Preheat the oven to 320°F/160°C/gas mark 3. Grease a cake tin.
2. Sift the flour and baking powder into a bowl.
3. Add the sugar, margarine, eggs, and vanilla essence. Beat together until smooth and creamy.
4. Spoon into the cake tin and smooth the top.
5. Bake for 40 minutes until well risen and golden brown.
6. Leave the cake to cool in the tin for a few minutes, then turn out onto a cooling rack. Allow to cool completely.
7. When cold, cut the cake lengthwise into 3 even-sized slices.

Filling

8. Beat together the cheese, cream, sugar, orange rind, rum, and glace fruits. Set aside.

Icing

9. Melt the chocolate in a bowl over a pan of simmering water or in a microwave.
10. Stir in the coffee.
11. Beat in the butter in small pieces and beat well until the mixture is creamy and glossy.
12. Put the mixture into the refrigerator and chill until it is thick but can still be stirred.

Assembling

13. Sandwich the cake together with the filling mixture, making sure that the cake fits neatly together.
14. Stand the cake on a large serving plate. Spread chocolate topping over the sides and top of the cake, reserving a little for decoration.
15. Fill a piping bag fitted with a star nozzle with the remaining chocolate mixture. Pipe the cream onto the top and sides of the gateau.
16. Decorate with glace fruits and leave the gateau in the fridge before serving.

Notes

• It is delicious served with single cream poured over.

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