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Cassata cake

Submitted by Carol 11 June 2009



Cake:,1 swiss roll,500 ml cream,80g castor sugar,50g glace cherries chopped,75g drained chopped ginger preserve,50g chopped nuts,,Chocolate Sauce:,200g milk chocolate,125g butter or margerine,50ml milk


Spray a 23x13x7cm bread tin or a 1,25 litre mould with non-stick cooking spray, or line it with cling film.
Thinly slice the swiss roll. Arrange the slices close together on the base and against the sides of the tin or mould.
Whip the cream until stiff. Add the castor sugar, cherries, ginger and nuts and mix well. Spoonthe misture into the swiss roll shell, level it off and cover it will cling wrap. Freeze for 24 hours or more.
Prepare the chocolate sauce just before serving:

Heat the milk chocolate, butter or margerine and milk over low heat until melted.
Unmould the cassata cake onto a serving dish, pour the hot sauce over it and serve. Freeze any leftover cake.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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