Is cassata cake a Cleveland thing?

Today, cassata cake is considered a true Cleveland classic. While it originated from Sicily, Cleveland’s Italian-American community reinvented it using sponge cake, strawberries, custard, and whipped cream. Today, it’s a staple dessert at events throughout Northeast Ohio.

Why is cassata so expensive?

Cassata cake is labor-intensive and requires high-quality ingredients. Each element, sponge, custard, syrup, and whipped cream, is made from scratch. Fresh strawberries, real dairy, and hours of prep time all contribute to its price. The effort behind the cake justifies its cost.

What is the flavor of cassata?

Cassata cake has a light and creamy flavor profile. It blends the sweetness of custard with tart strawberries and the freshness of whipped cream. The sponge, soaked in strawberry liqueur syrup, adds a subtle citrusy note that makes every bite bright and balanced.

Cassata Cake Recipe, A Stunning 9-Hour Cleveland Classic -

Description

Layers of rum-soaked sponge cake with fresh strawberries and custard, finished with whipped cream—this Cleveland-style cassata cake is a celebration on a plate.

Ingredients

Scale

FOR CREME PATISSIERE:

1 teaspoon vanilla

2 cups half & half or 1 cup milk + 1 cup heavy cream

½ cup sugar

6 egg yolks

3 tablespoons cornstarch

¼ teaspoon sea salt

6 tablespoons butter, sliced

FOR ITALIAN SPONGE CAKE:

8 egg whites, room temperature

1 teaspoon cream of tartar

2 ¼ cups cake flour

1 ½ cups sugar

1 tablespoon baking powder

1 teaspoon sea salt

5 egg yolks

1 lemon, juiced

½ cup canola oil

½ cup water

FOR STRAWBERRY SYRUP:

16 oz strawberries, chopped, a few whole reserved

1 ½ cups sugar

1 cup Grand Marnier

FOR WHIPPED CREAM TOPPING:

4 cups whipping cream

3 cups confectioners’ sugar

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Instructions

1. Make custard: heat milk mixture until simmering. In a bowl, whisk sugar, yolks, cornstarch, and salt. Temper with hot milk, then combine and cook until thick. Stir in butter. Cool and chill overnight.

2. Preheat oven to 325°F. Grease and line cake pans. Whip egg whites and cream of tartar to stiff peaks with sugar.

3. Sift dry ingredients. In a separate bowl, combine yolks, lemon juice, water, and oil. Mix into flour. Fold in egg whites. Pour into pans and bake 30–35 minutes. Cool and chill overnight.

4. Macerate strawberries with sugar. Drain syrup, combine with Grand Marnier. Chill both separately overnight.

5. Whip cream and sugar until stiff. Transfer to piping bag.

6. Slice each cake into two layers. Brush each with syrup, then layer custard and strawberries. Repeat for all layers.

7. Apply a crumb coat with whipped cream. Chill for 20 minutes.

8. Finish with a thick layer of whipped cream. Pipe decorations. Garnish with strawberries. Chill until ready to serve.

Notes

Best made a day ahead for full flavor development. Store in fridge for up to 2 days. Do not freeze.

Prep Time: 8 hours
Cook Time: 1 hour 30 minutes
Category: Dessert
Method: Baking
Cuisine: Cake

Nutrition

Serving Size: 1 slice
Calories: 580
Sugar: 42g
Sodium: 220mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 1g
Protein: 8g
Cholesterol: 215mg