Cassata Icecream Cake

Here’s a delightful recipe for an Eggless Cassata Ice Cream Cake, which combines rich flavors in a colorful, festive dessert:

Ingredients:

For the Sponge Cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cold water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 1 tsp vanilla extract

For the Ice Cream Layers:

• 2 cups vanilla ice cream, softened
• 2 cups strawberry ice cream, softened
• 2 cups pistachio or almond ice cream, softened
• 1/2 cup mixed candied fruit, finely chopped
• 1/2 cup roasted pistachios, chopped (for the pistachio layer)
• 1/2 cup fresh strawberries, diced (for the strawberry layer)

For the Whipped Cream Frosting:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Garnish:

• Additional candied fruits
• Chopped nuts
• Maraschino cherries

Instructions:

1. Prepare the Sponge Cake:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9-inch round cake pan.
   • In a bowl, combine flour, sugar, baking soda, and salt.
   • Add water, vegetable oil, vinegar, and vanilla extract to the dry ingredients and mix until smooth.
   • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow to cool completely, then slice horizontally to create two thin layers.
2. Assemble the Ice Cream Layers:
   • Line the same cake pan with plastic wrap, allowing excess to hang over the edges for easy removal.
   • Place one layer of sponge cake at the bottom of the pan.
   • Spread the vanilla ice cream evenly over the cake, then sprinkle with mixed candied fruits.
   • Add the second layer of sponge cake.
   • Freeze for about 30 minutes to set the first layer.
   • Spread the strawberry ice cream over the second cake layer, add diced strawberries, and freeze again.
   • Finally, add the pistachio ice cream and chopped pistachios on top. Freeze until all layers are completely firm, preferably overnight.
3. Prepare the Whipped Cream Frosting:
   • In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Unmold and Decorate:
   • Remove the cake from the pan by lifting the plastic wrap.
   • Frost the entire cake with the whipped cream.
   • Decorate with candied fruits, chopped nuts, and maraschino cherries.
5. Serve:
   • Keep the cake frozen until about 10-15 minutes before serving to soften slightly.
   • Slice and enjoy this colorful and festive Eggless Cassata Ice Cream Cake.

This cake is perfect for celebrations and combines a variety of textures and flavors that are sure to delight any dessert lover!