Print Recipe

Red Velvet Cassata

RG

Ingredients

Cake

  • 1 (7 ounce) package almond paste
  • 1 1/3 cups water
  • 1 (18.25 ounce) box red velvet cake mix
  • 3 large eggs
  • 1/3 cup corn oil

Filling and Frosting

  • 1 (8 ounce) package cream cheese, softened
  • 1 (8 ounce) container mascarpone cheese
  • 3 cups heavy cream, divided
  • 1 1/4 cups confectioners' sugar, divided
  • 2 teaspoons vanilla extract
  • 2 cups strawberries, halved

Instructions

  1. Heat oven to 350 degrees F.
  2. In bowl, beat almond paste and water for 2 minutes.
  3. Add cake mix, eggs and corn oil. On low speed, beat 30 seconds. On medium speed, beat for 2 minutes more.
  4. Divide between two 8-inch round cake pans coated with flour-based cooking spray.
  5. Bake for 30 minutes or until done. Cool.
  6. Halve cakes. In bowl, beat cream cheese, mascarpone cheese, 1 cup cream, 3/4 cup confectioners' sugar and vanilla extract for 2 minutes.
  7. In bowl, beat remaining cream and sugar for 2 minutes, then fold into cream cheese mixture.
  8. Place 1 cake layer on plate, top with 1 cup cream mixture.
  9. Repeat twice.
  10. Coat cake with remaining cream mixture.
  11. Top with berries and serve.

Yield: 12 servings


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