Italian Cassata Cake - Served Cold

1 pound or sponge cake (either bought or made)

1 pound ricotta cheese

½ cup powdered sugar

Zest of one lemon

Juice of one lemon

1 cup heavy whipping cream

1 teaspoon vanilla extract

Zest from one large orange

1 teaspoon orange flavoring

Cut pound or sponge cake into ¼ inch thickness and line  bottom and sides of pie pan. Mix ricotta cheese with ½ cup powdered sugar, adding sugar a little at a time. Add zest of lemon and lemon juice. Taste for sweetness. Refrigerate.

Whip together heavy whipping cream, vanilla, zest of orange and orange flavoring. Mix until stiff peaks form. Add ricotta mixture and fill in pie dish. Use remaining cake slices to close off the top of cake. Cover and refrigerate overnight. Flip onto serving plate.

This cake is traditionally covered in rolled out marzipan. Tuscany’s color is traditionally green, but whipped cream is also delicious on it.