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!
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
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!