Italian Desserts Recipes - Hazelnut Cream Cassata

Ingredients

• 1 package 2-layer-size white cake mix or lemon-flavored cake mix

• 1 tablespoon finely shredded lemon peel (only if using white cake mix)

• 1/3 cup chocolate-hazelnut spread

• 1/3 cup ricotta cheese

• 1/3 cup seedless red raspberry jam

• 1 1/2 cups whipping cream

• 2 tablespoons sifted powdered sugar

• Halved hazelnuts, toasted

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Method:

1. Preheat oven to 350°F. Grease and flour three 9x1 1/2-inch round cake pans; set aside. Prepare cake mix according to package directions using the water, oil, and eggs called for on the package. (If using white cake mix, stir in the lemon peel.) Divide batter among prepared pans.

2. * Bake about 15 minutes or until a toothpick inserted near the centers comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove cakes from pans. Cool completely.

3. For filling, in a small bowl stir together chocolate-hazelnut spread and ricotta cheese. Place one cake layer on a serving platter; spread top with half of the jam. Spread half of the chocolate mixture over jam. Top with another layer of cake. Spread with remaining jam and remaining chocolate mixture. Top with remaining cake layer.

4. In a chilled mixing bowl combine whipping cream and powdered sugar; beat with chilled beaters of an electric mixer on medium speed until stiff peaks form (tips stand straight).

5. Spread whipped cream mixture over top and side of cake. Top with hazelnuts. Cover and chill until serving time (up to 24 hours).