Today is my Dad’s 65th birthday! We celebrated yesterday with a typical Sunday dinner…cheese, olives, salami, focaccia…lasagna, meatballs, braciole, pork, sausage, salad…and then…
Sicilian Cassata Cake.
My father’s family is from Sicily (and if you haven’t been there, GO!) and we really enjoy Sicilian cuisine. For those who don’t know, Sicily is the little island at the bottom of Italy that the “boot” is kicking. The food differs from the mainland in terms of the ingredients that are commonly used, but moreso with cooking than baking.
Coincidentally, our What’s Baking theme this month (hosted by Amanda of Our Italian Kitchen) was to bake something that represents your heritage. Thanks Dad…you made my decision for me! 🙂
I found a great recipe on Tartelette and instead of using her suggestion of stabilized whipped cream frosting, I made the frosting from the cake I made for my birthday last month. We’re big chocolate fans.
Frank and I didn’t hesitate for a second when deciding what filling to have for our wedding cake – cannoli cream is our absolute favorite. So, I was happy when Dad chose this cake for his special day. The balance between the sponge cake, chocolate and cannoli cream was seriously amazing!
Yes, there are a lot of components, but it was totally worth the work…especially when you have a husband to help you chop pistachios and grate chocolate. The recipe may seem complicated but it really isn’t at all.
Oh, and to Tony, and any of Mom’s coworkers reading this, you’re welcome in advance. Enjoy the leftovers today!
Enjoy your day, Pop Pop!