Italian Cassata Cake

Happy (early) Mother's Day

It's Wednesday.  It's Cinco De Mayo and it's four days before Mother's Day so, what better time to post my Mother's Day dessert recipe?  #mytimingisimpeccable 😂  Seriously though, I'm worried that since we have a lot going on this weekend, the special day would come and go without giving the moms in my life their proper recognition.  I love you mom!!! ❤️

​Full disclosure: I will NOT be making this beautiful cake for Mother's Day. 🎂 My youngest child is graduating from college and we're hosting a little graduation celebration for her on Sunday.  I fully anticipate that my time will be consumed by party preparations and I won't have the time to make a special Mother's Day dessert but never fear - I ordered a special cake from a very talented friend.  🤫 Hopefully my mom will feel honored and celebrated despite the chaos of the day.  

This beautiful cake masterpiece was actually a birthday cake for my dad.  Once again - my timing is on point.  😂 And even though I will not be making this 6 layer dessert creation this weekend - I feel like there are followers out there who are looking for a handcrafted dessert to make for mom this weekend.  Moms love homemade gifts  from their kids and I have a feeling that she will love this cake even more than a handprint turkey or a cheerio necklace.  🖐🏻😅

Now is the perfect time to start planning for your Mother's Day cake. 🍰 That was totally my plan when I posted this recipe 4 days early.  😅Anywho, now you have extra time to gather up your ingredients, find your cake pans and carve out time in your schedule to make this cake.  Just a tip:  You'll want to start this cake on Saturday if you want to gift it to your mom on Sunday.   

Italian Cassata Cake
For the Filling
30 ounces ricotta (whole-milk)
2 1/4 cups powdered sugar 
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 cup sliced strawberries
2 lemons (zested)

For the Cake
2 white cake layers 
1/2 cup rum 
2 tablespoons water

For the Frosting
2 cups coconut whipped cream
1/3 cup powdered sugar 
1 tablespoon rum

Beat together ricotta, powdered sugar, cinnamon and vanilla for filling until smooth.  

Fold in strawberries and lemon zest.  Cover with plastic wrap and refrigerate for up to 24 hours.   

Slice each cake layer in half, horizontally.  

Mix rum and water and brush a small amount over 1 cake layer.  

Place cake layer in bottom of a 9" springform pan.  

Spread 1/6 of filling evenly over cake layer. 

Repeat process of rum brushing and layering 4 more times. 

Top with remaining cake layer, wrap tightly and refrigerate overnight.  

Beat coconut cream  with powdered sugar and rum until stiff and firm.  

Unwrap cake and remove from springform pan.  

Frost sides and top of the cake with coconut cream frosting.  

Decorate with strawberry halves.  

Click here for a printable version of this recipe