What is the white layer on top? The "thick white 'liquid' " that you pour on top before adding the beautiful fruit? You have created a masterpiece! Thank you so much for your time and for sharing your creativity! ♡ ABSOLUTELY BEAUTIFUL!
I found this online. Combine 2 cups confectioners' sugar with 2 tbsp. plus 2 tsp. fresh lemon juice in a medium bowl; stir until a thick glaze forms. Pour glaze over top of cassata; using a rubber spatula, spread glaze to cover cake completely.
@@MIlw55 ...... How nice, kind and generous of you to send me the recipe. Mllw55 ~ THANK YOU SO MUCH!!! ♡ I never thought I would ever know it - God bless you ♡♡♡
When I went to your pasitcceria on LaGuardia place, there was no cassata to be found. And now that you're in Staten Island, you might as well be in Napoli.
@@jmzr1779 It's weird they call it both Rum Cake and Cassata cakes in all the Italian Bakeries in Mass that I know of. I've never seen it made this way! I never knew ricotta canoli creme was in this or fondant....I always thought it was vanilla and chocolate puddings for both rum/cassata and whipped cream for the covering. I guess the Italian American's and stores and such think of it as that way.
