Cleveland's Cassata Cake
Seriously, this might be our favorite thing ever!
- step-by-step directions
For the Custard:
- 2 Cups heavy cream
- 2 Cups whole milk
- 1 teaspoon Kosher salt
- 1 vanilla bean (split and scraped)
- 12 large egg yolks
- 2 cups sugar
- 1/2 Cup cornstarch
For the Cake:
- 2 1/4 cups all purpose flour (spooned and leveled)
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon Kosher salt
- 1/2 cup cold water
- 3/4 cup vegetable oil
- 1 lemon (zested)
- 1 teaspoon vanilla extract
- 4 large egg yolks
- 6 large egg whites
- 1/4 teaspoon cream of tartar
For the Strawberries:
- 3 pounds strawberries (hulled and thinly sliced, 1 cup reserved for garnish)
- 1/4 Cup sugar
- 1 lemon (juiced)
For the Whipped Cream:
- 3 cups heavy cream (chilled)
- 2 tablespoons powdered sugar
- For the Custard: In a medium saucepan whisk together the heavy cream, whole milk, salt, vanilla bean, egg yolks, sugar and cornstarch. Whisking constantly, bring the mixture to a boil over medium heat. Simmer until thickened, about 2 minutes. Remove from heat and if necessary strain the custard into a bowl. Cover with plastic wrap touching the surface of the custard to avoid developing a film. Chill the custard for at least 2 hours and up to 2 days.
- For the Cake: Preheat the oven to 325ºF. Line the bottom of two 9-inch round cake pan with parchment paper and spray with non-stick cooking spray.
- In a large bowl sift together the flour, sugar, baking powder, and salt until combined.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar until stiff peaks form.
- In a separate large bowl, whisk together the water, oil, lemon zest, vanilla extract and egg yolks until smooth. Gradually stir in the flour mixture. Gently fold in the egg whites 1/3 at a time until light, fluffy and fully incorporated.
- Pour the batter into the prepared cake pans and bake for 25 minutes, rotating the pans halfway through. Remove from the oven and let cool completely.
- For the Strawberries: Combine the strawberries, sugar and lemon juice in a large bowl. Allow to sit for 30 minutes to 1 hour to macerate. Strain the strawberries and reserve the juices.
- For the Whipped Cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream and powdered sugar until soft peaks form.
- To Assemble: Slice the cake rounds in half horizontally so you have four layers. Stack the first layer of the cake onto a cake stand. Brush with 1/3 of the reserved strawberry juices followed by a 1/3 of the custard. Arrange an even layer of the sliced strawberries on top of the custard. Top with a cake round. Repeat two more times ending with your final cake round, leveled side down. Using the whipped cream, ice the top and sides of the cake.
- Garnish with remaining sliced strawberries and serve.
- Tip: Use any combination of berries to make the filing your own!
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