But it’s really a celebration unto itself for lovers of summer fruit and good ricotta. Lightly sweetened and whisked to smoothness, this ricotta filling is spread over the cake layers as if it were frosting. PhotoThe classic Sicilian cassata is a spongecake layered with creamy sweetened ricotta, a heavenly combination. PhotoThe unswerving requirements for this cassata are a good spongecake and the best ricotta available. Though my cassata is rather rustic looking, it is somewhat fancier than shortcake or trifle, so it could be used as a summer birthday cake.

Source: New York Times June 17, 2016 15:11 UTC