Festive Cassata Cake

Festive Cassata Cake
25 Mins
Prep time
3 Mins
Cooking time
Serves 8

What you need

  • 1 cup chopped mixed glacé fruit e.g. apricots, cherries, peaches, pineapple
  • 1/2 cup sultanas
  • 2 tablespoons brandy
  • 375g PHILADELPHIA Block Cream Cheese, softened
  • 1/3 cup caster sugar
  • 3/4 cup pure cream
  • 100g dark chocolate, chopped
  • 50g amaretti biscuits, chopped
  • 1/4 cup raspberry jam
  • 2 tablespoons brandy, extra
  • 400g (20cm x 14cm) golden sponge sandwich
  • Icing sugar, for dusting
  • Raspberry or mango coulis, to serve

How to make it

  1. COMBINE the fruit and brandy then microwave on HIGH for 2 minutes until fruit is plump. Allow to cool.
  2. BEAT the PHILLY and sugar with an electric mixer until smooth. Fold through the cream, chocolate, amaretti and fruit mixture. Chill for 30 minutes.
  3. COMBINE the jam and extra brandy then microwave on HIGH for 30 seconds, stir until smooth then brush onto one side of each of the sponge layers. Place a sponge layer, jam side up, onto a large double thickness of foil. Spread the Philly mixture evenly over the sponge base then top with remaining sponge, jam side down.
  4. WRAP the cake tightly with foil to enclose filling and freeze overnight until firm. Stand cassata in fridge for 10 minutes before slicing thickly. Place slices on serving plates, dust with icing sugar and drizzle with coulis. Serve immediately.