Cleveland-style cassata cake from Midwest Made: Big, Bold Baking from the Heartland (page 184) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laurel21 on July 10, 2021

    In some editions, (I have the digital book), there is an error in the amount of flour for cake it says: 2 cups/120g. it should say 2 cups/240g

  • Smokeydoke on June 21, 2020

    I made this around February because I've never had cassata cake before, it was lovely, it's similar to a strawberry cake you can find at a Chinese bakery (at least the Cleveland-style is, I'm not sure about the Italian style). I didn't follow her instructions, I've had problems with stabilized whipped cream before, so I made my more stable SMBC with whipped cream. I think the cake I ended up with was close to the original idea. It's a light refreshing cake, akin to a strawberry shortcake and should be eaten soon after being assembled.

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