CASSATA MILLEFEUILLE CAKE, easy and quick, perfect dessert for Sunday or celebrations with ricotta, cream, and mascarpone filling.
For my mom’s birthday today, I made the cassata millefeuille cake using pre-baked puff pastry. I didn’t have much time, but I must say the result was really excellent.
The recipe for the cassata millefeuille cake is very simple. You prepare the cream, usually with ricotta, candied fruit, and chocolate chips. I added mascarpone and whipped cream, and the dessert was really excellent.
More than anything, this cake is a fake cassata, but it worked out well using pre-baked puff pastry.
Follow me in the kitchen today, we have the cassata millefeuille cake.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 rolls puff pastry
- 250 g ricotta
- 250 g mascarpone
- 1 cup whipping cream
- 1.75 oz candied fruit
- 1.75 oz dark chocolate
- 0.5 cup sugar
Steps
I used pre-baked puff pastry.
Cut the puff pastry to obtain 3 squares of about 8-10 inches.
Mix the ricotta with sugar, add the cream, and start whipping. Add the mascarpone and continue to mix.
Add the chocolate chips and candied fruit, mix well.
Pierce the puff pastry with a fork and sprinkle with granulated sugar, bake in a preheated oven at 350°F for about 15 minutes.
Place the first square on the serving plate and fill with half of the cream, cover with another puff pastry and fill with the rest of the cream, close with the last layer of puff pastry.
Sprinkle with powdered sugar and let it rest for an hour.
Bon appétit
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CASSATA MILLEFEUILLE CAKE
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