Cassata Alla Siciliana or Italian Mascarpone Cake with Toasted Almonds

This cake is a labor of love, but definitely worth the effort.  It is one of my favorite cakes, if not the favorite one.  Don’t bother counting calories for this one either.   Fortunately for my waistline, I don’t make this one too often.


Layering the cake and filling it with Mascarpone, pistachio, chocolate filling.


The cake is layered and ready to set in the fridge over night.


The piece de resistance.


The Sponge Cake

2 cups cake flour, sifted

2 tsp baking powder

1 tsp salt

8 large eggs, separated

1 1/2 cups sugar

2 tsp vanilla

1/2 cup melted butter


Preheat the oven to 350* F.  Prepare (2) 8 1/2 ” cake pans and line with parchment paper.

Sift all the dry ingredients together and set aside.   Mix all the egg yolks and sugar together, for about 3 minutes, or until the mixture is light yellow.  Add the vanilla and melted butter and mix well.  Fold in the dry mixture.  In a separate bowl, beat the egg whites, with a pinch of salt until they form firm peaks.  Fold in egg whites with other mixture, and pour half of the batter into each of the prepared caked pans.  Bake until golden brown, for about 45 minutes.

Remove and let cool completely.


Rum Syrup

2 cups sugar

3/4 cup cold water

1/2 cup of rum.

Put everything together into a sauce pan and over a medium flame, bring to a boil, then turn the heat down and simmer for about 5 minutes.  Set aside and let cool.

Once the cake is completely cooled, cut each cake in 1/2, making 4 pieces.  Brush the rum syrup over one piece, then fill with the mascarpone filling, and continue until you have your last piece of cake on the top.  Generously brush the rum syrup over the top of the cake.  Once the cake is layered, wrap in plastic and refrigerate for at least 4 hours, but I usually leave mine in overnight.


Mascarpone Filling

3-4 oz mini chocolate chips or bittersweet chocolate shavings

3/4 cup pistachios, chopped fine

3 cups mascarpone cheese, or soft cream cheese

1 cup powdered sugar

1/2 tsp cinnamon

2 tsp orange zest

Mix the mascarpone, powdered sugar and cinnamon in a mixer until well mixed, then add the chocolate and pistachios and mix until just blended.


Icing and Finishing Touches

2 cups powdered sugar

1 large egg white

2 TBSP water

1/2 tsp almond extract

toasted almond slivers

Clementine orange slices (optional); sometimes I also use pomegranates


Mix the first 4 ingredients together and spread over the sides and the top of the cake.  With your hand, pat the almonds along the sides of the cake.  Top with orange slices, then chill again for another 3-4 hours.

The results is pure deliciousness.  Enjoy!




Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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