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Hazelnut Cream Cassata

Makes: 12 servings
Prep 30 mins Chill Up to24 hrs Bake 350°F 15 mins
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 toasted hazelnuts
Directions

1. Grease and flour three 9x1-1/2-inch-round cake pans; set aside. Preheat oven to 350 degree F. Prepare cake mix according to package directions using the water, oil, and eggs called for. (If using white cake mix, stir in the 1 tablespoon lemon peel.) Divide batter among prepared pans. (If you have only two 9-inch cake pans, cover and chill one-third of the batter and bake it after the other layers are out of the pans.) Bake about 15 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove cakes from pans. Cool thoroughly.

2. For filling, in a small bowl stir together the chocolate-hazelnut spread and ricotta cheese. Place one layer of cake 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 layer of cake. In a chilled bowl beat whipping cream and powdered sugar with chilled beaters of an electric mixer on medium speed until stiff peaks form. Spread whipped cream over top and sides of cake. Top with hazelnuts. Cover; chill up to 24 hours. Makes 12 servings.

Nutrition Facts (Hazelnut Cream Cassata)
  • Servings Per Recipe 12,
  • cal. (kcal) 413,
  • Fat, total (g) 23,
  • chol. (mg) 45,
  • sat. fat (g) 10,
  • carb. (g) 47,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 25,
  • pro. (g) 5,
  • vit. A (RE) 0,
  • vit. A (IU) 486,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 8,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 310,
  • Potassium (mg) 77,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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