The Sicilian cassata

Finally here is the recipe of the Sicilian cassata. I had a little’ of fear to prepare this cake, the King of Sicilian pastry, so rich, particular, Baroque. First I prepared at home, in Messina, because the Sicilian ricotta has another gear. Then because I wanted everything to be really siciliano: candied fruit, Marzipan… I state that I chose to use a stick of Bronte pistachio almond paste I buy in pastry, made with 65% of almonds, instead of preparing homemade marzipan and color it green using a dye, and I don't regret it: I stretched out to a thickness of one centimetre is put around the edge of the cake and on top, which I then frosted. The tradition of Palermo, instead, plans to make a border alternating segments of sponge cake and almond paste. I followed the tradition of Messina by one layer of ricotta inside, rich and smooth. But I picked the palemitano Baroque decoration with Mandarin, oranges, figs, cherries, Citron and candied pumpkin, In addition to the icing as decoration. Is’ My first Sicilian cassata, but I'm sure – saw the result – It won't be the last. I made it for new year's Eve: Despite the devastating menu is pretty much over. You have to prepare the cake the day before and leave to rest in the refrigerator for 24 hours before enjoying the cassata, because in this sweet sponge cake Spain should not be wet, is sufficient moisture of ricotta, but it is crucial that rest for 24 hours.

Ingredients for a case of 26-28 centimeters:

a pan of Spain by 26-28 cm, for the recipe click here on the basics

for the cream cheese

• 1 kilo of ricotta cheese
• 500 grams of caster sugar extra fine
• 200 grams of dark chocolate drops
• a pinch of ground cinnamon
• 100 grams of pumpkin into pieces
• a tablespoon of vanilla extract

for the icing

• 300 grams caster sugar
• 50 milliliters of water

for the icing

• 1 egg white
• 150 grams powdered sugar

and still

• a brick from 500 grams pistachio almond paste or marzipan green colored with food coloring
• marshmallows for garnish: a whole Mandarin, cherries, pumpkin, figs, orange slices….

Put the ricotta in a colander and leave for two to three hours to lose any excess water. Then pass it twice through a sieve, until creamy silky and soft. Add the sugar, stirring until mix well, vanilla, the pumpkin cut into very small pieces and finally the chocolate chips. Refrigerate for another 2-3 hours, so that the flavors can blend to perfection.

Coat a baking sheet of 26-28 centimeters in diameter with plastic wrap. Dust with icing sugar to a sheet of parchment paper and roll out the marzipan to a thickness of one centimeter: you have to draw a strip with which cover the entire edge of the Pan, and a circle for the bottom of the cake (He then tips and will become the top). Once lined the Tin with marzipan, cut into thick slices 1 cm Spain loaf and cover with care the edges and the bottom of the cake, making sure not to leave free space between a slice and the other. Wet the sponge Spain with maraschino liqueur and place the dish in the refrigerator for an hour.

After this time, pour the ricotta in the mold and cover with the remaining slices of bread of Spain, wetting these with the rest of the wet. Cover with plastic wrap and store in the refrigerator over night.

The next day, prepare the frosting to cover the upper part of the cassata: put in a saucepan the sugar and water, bring to a boil and let Simmons plan until putting a drop of syrup on a plate and tilting, the drop remains stationary. Put the frosting in the bowl of a mixer and blend for a minute or two. Unmold the cassata cake on a plate large, remove the plastic wrap and pour the frosting over cassata spreading it as evenly as possible with the help of a spatula. Put the cake in the refrigerator for an hour again.

Prepare the icing sugar to decorate the cake by mounting a snow very firm egg whites with powdered sugar: put the mixture into a piping bag with a small nozzle and smooth and decorate the sides, the base and the top of the cake as you like. Finally, Garnish according to your imagination the surface of cake with candied fruit and with the rest of ICES. Store in the refrigerator until ready to serve.

BETWEEN THE RECIPES SWEET TRADITION OF SICILY (Click on the photo for the recipe):