RED VELVET CASSATA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Backstory

This cake is delicious and is from First Magazine #289916. My mother found this recipe and wanted me to make it for Easter. She was right as usual. It was an excellent choice. Forget calories when you make this.

Ingredients

  • 7 ounces almond paste
  • 1 1/3 cups water
  • 18.5 ounces red velvet cake mix
  • 3 large eggs
  • 1/3 cup corn oil, use your preference
  • 8 ounces cream cheese, reduced fat
  • 8 ounces mascarpone cheese
  • 3 cups heavy cream, divided
  • 1 1/4 cups confectioners' sugar, divided
  • 2 tsp vanilla extract
  • 2 cups strawberries, halved

Directions

  • Directions:
  • Heat oven to 350*F.
  • In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
  • Add next 3 ingredients (cake mix, eggs and oil).
  • On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
  • Divide between two 8" round cake pans coated with flour based cooking spray.
  • Bake for 30 minutes or until tester comes out clean; cool on rack.
  • Half cake layers.
  • In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
  • Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
  • Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
  • Coat cake with remaining cream mixture and top with berries ( using a mix of berries like starwberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
  • Enjoy! ;).
  • This cake is delicious and is from First Magazine #289916. My mother found this recipe and wanted me to make it for Easter. She was right as usual. It was an excellent choice. Forget calories when you make this.

Categories: Cake  Dessert 

Author Credit: First Magazine

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