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Italian Cassata Cake

5/5/2021

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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.  
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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.   
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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 
1/4 cup rum 
2 Tablespoons water

For the Frosting
3 cups coconut whipping cream
12 ounces cream cheese
​1 1/4 cups powdered sugar
1 tablespoon rum
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Beat together ricotta, powdered sugar, cinnamon and vanilla for filling until smooth.  
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Fold in lemon zest.  Cover with plastic wrap and refrigerate for up to 24 hours.   
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Slice each cake layer in half, horizontally.  
Mix rum and water and brush a small amount over 1 cake layer.  
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Spread 1/3 of filling evenly over cake layer.  Top with a layer of sliced strawberries.
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Top with remaining cake layer, wrap tightly and refrigerate overnight.  
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Beat cream cheese, powdered cheese and rum until light.
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Repeat process of rum brushing and layering 2 more times. 
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Beat whipped cream until fluffy.  
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Fold whipped cream into cream cheese.
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Decorate with strawberry halves.  
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Here's to my dad - Happy belated birthday! And to my mom - Happy Early Mother's Day.  And here's to me and the wish that some day I will birthdays and holidays on the right days.  😂

Ciao!
Click here for a printable version of this recipe
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