The Sicilian cassata

Name: LA CASSATA SICILIANA
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 8
Cuisine: italian
Ingredients: Ingredienti per una cassa di 26-28 centimetri circa:; un pan di Spagna di 26-28 centimetri, per la ricetta cliccare qui sulle basi; PER LA CREMA DI RICOTTA; 1 chilogrammo di ricotta di pecora; 500 grammi di zucchero semolato extra fine; 200 grammi di cioccolato fondente in gocce; un pizzico di cannella in polvere; 100 grammi di zuccata a pezzetti; un cucchiaio di estratto di vaniglia; PER LA GLASSA; 300 grammi di zucchero semolato; 50 millilitri di acqua; PER LA GHIACCIA; 1 albume; 150 grammi di zucchero a velo; E ANCORA; un panetto da 500 grammi di pasta di mandorle; canditi per la guarnizione: un mandarino intero, ciliegie, zuccata, fichi, arance

by Ada Parisi April 18, 2014

written by Ada Parisi April 18, 2014 22704 views 5 min read

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Finally here is the Sicilian cassata recipe. This dessert is 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. Is’ absolutely the most loved Sicilian dessert, but take a look at all my SICILIAN SWEET to discover many other goodness, starting with the traditional SICILIAN CANNOLI and, if you love ice cream, From ICE CREAM ZUCCOTTO AT THE CASSATA.

For us I also have a little gem: the VIDEO RECIPE of the Sicilian cassata prepared by the pastry chefs Costa di Palermo. A video that will blow your mind.

Ingredients and process to make Sicilian cassata

I would like to start by pointing out that I have chosen to use a panetto of almond paste with Bronte pistachios that 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 laid it out at a thickness of an inch and put it along the whole 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 recipe of sicilian cassata of Messina tradition making a single layer of cottage cheese inside, rich and smooth. But in the decoration I chose the Palermo Baroque 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.

If it seems too demanding to prepare, try the version Sicilian Cassata THE GLASS, very simple but with all the taste of cassata. Have a good day!

THE SICILIAN CASSATA

Portions: 8 Preparation: 40 minutes cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

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 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 GLAZE

300 grams caster sugar

50 milliliters of water

FOR THE ICE

1 egg white

150 grams powdered sugar

AND STILL

a 500 gram dough of almond paste

marshmallows for garnish: a whole Mandarin, cherries, pumpkin, figs, oranges

Procedure

The Sicilian cassata

To see step by step how you mount and decorate the Sicilian cassata look at the VIDEO RECIPE made at costa pastry shop in Palermo. First put the cottage cheese in a strainer and leave for two to three hours that it loses 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 you don't leave free space between slices. Wet the sponge cake with maraschino wet and put the baking tray 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 food film and pour the icing on the casework by spreading it as evenly as possible with the help of a spatula. Store the dessert in the fridge again for an hour.

Prepare the ice to decorate the cake by mounting the egg white with icing sugar in very firm snow: 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. Have a good day!

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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15 comments

alec milstein 4 April 2018 - 16:59

Just found your site – fantastic!! I have been to Sicily many times and fell in love with the food – I miss it so much!! can’t wait to try some of these recipes, and such perfect and clear explanations. Grazie mille !!

Ada Parisi 4 April 2018 - 23:12

Oh thank you so much!!! I’m so happy that you love my Sicily and my recipes! O’m always here for any question, just ssk. Have a nice day!!!! ADA

alec milstein 4 April 2018 - 23:53

Oh thank you Ada – so kind!!

Ada Parisi 5 April 2018 - 14:56

My pleasure! Cheers, ADA

Evelina 29 March 2018 - 11:45

Hi Ada, unfortunately this Easter for a last-minute mishap (Yesterday) I have to give up our beloved Sicily and stay in Rome.
Already savored the 'stuffed with meat mpanate (Lamb,fresh onions and fresh peas) Typical of my province Ragusa and cassatedde to open the oven…and so much more.
For Easter lunch, Roman wanted to try to bring a sweet Sicilian, but the cassata takes too long and hard to find ingredients high level.
I was wondering if you had a recipe of baked cassata variant. It is not very common in my area but I guess it is easier to achieve, especially faster. And forwarding the ingredient difficult to come by will, In this case, just a good ricotta that tastes :-)
Thank you very much
Evelina

Ada Parisi 29 March 2018 - 15:50

Hi Evelina! Even for me this year nothing Sicily, my parents came to visit me in Rome. I will prepare for Easter but certainly pastiera, cassata are baked on site, you have to search CHEESE AND CHOCOLATE TART. Is’ fast to do and you can prepare it in advance safely. Certain, the unknown is the ricotta, but mixed with sugar, chocolate and candied fruit and baked in the oven always seems good enough. For the cassata or the cannoli, where the ricotta is used in raw, It is another story… Happy Easter! ADA

Evelina 31 March 2018 - 10:46

Thank you very much!!! And Happy Easter to you too

Ada Parisi 2 April 2018 - 18:38

Thanks Evelina! Happy Birthday to You too!

Dolly December 11, 2015 - 17:20

That's why I come to peek in your recipes… don't mistake a!!! This then is from Haute Patisserie! I would try to make it, but in my house worth, because the marzipan sweets like just me, but when I find around the individual portions of cassata, I'll take it now, like now that it's almost Christmas and can be easily found. Vist!!!

Ada Parisi December 11, 2015 - 17:35

Hello Dolly! You are too good to me and overdo it! Is’ was my first cassata and decorations in ice is a little’ imperfect, but it was good! I regret not having done the slice but it was my sweet capodannno two years ago and I couldn't take her to open table. As you can see from the layer of marzipan, I put very little, Why not love him very much. You could make her little girl little girl… or being tempted by chocolate and ricotta tart, If you like sweet ricotta. I embrace you, ADA