Sicilian , a traditional Italian dessert that originated in Sicily, is a delicious cake made with ricotta cheese, sponge cake, and candied fruit. This dessert is rich in flavor and perfect for any celebration. Making a Sicilian cassata may seem like a daunting task, but with the right recipe, it can be easily achieved. In this article, we will share with you a recipe in video format so that you can follow along with ease.

To make a Sicilian cassata, you will need the following ingredients:

For the sponge cake:

– 4 eggs
– 120g granulated sugar
– 1 tsp vanilla extract or essence
– A pinch of salt
– 120g flour

For the ricotta filling:

– 1kg ricotta cheese
– 300g powdered sugar
– 1 tsp vanilla extract or essence
– 100g candied fruit
– Zest of 1 lemon
– 100g dark chocolate

For the marzipan:

– 400g ground almonds
– 350g powdered sugar
– 2 egg whites
– 1 tsp vanilla extract or essence
– Green, red, and yellow food coloring

Extras:

– 60ml Marsala wine
– 250g sugar
– 120ml water

Method:

1. Start by making the sponge cake. Preheat your oven to 180C. In a large mixing bowl, whisk together the eggs, sugar, vanilla, and salt until the mixture is fluffy and creamy. Sift the flour into the bowl and mix well until it is fully incorporated. Pour the mixture into a greased cake tin and bake for 20-25 minutes until it is golden brown. Once done, remove from the oven and let it cool completely.

2. To make the ricotta filling, strain the ricotta cheese to remove any excess water. In a mixing bowl, whisk together the ricotta cheese, powdered sugar, vanilla, candied fruit, and lemon zest until smooth and creamy. Set aside.

3. Next, make the syrup. In a small saucepan, mix together the sugar and water and bring it to a boil. Reduce the heat and simmer for 5-10 minutes until the sugar has dissolved. Remove from the heat and add the Marsala wine. Set aside to cool.

4. Once the sponge cake has cooled, trim off the edges and cut it into two layers. Brush the syrup onto the sponge cake to moisten it.

5. Divide the ricotta filling into three equal portions. Spread the first portion of the ricotta filling onto the bottom layer of the sponge cake. Top with the second layer of the sponge cake and repeat the process with the second and third portions of the ricotta filling.

6. Once you have added the last layer of ricotta filling, refrigerate the cake for 2 hours.

7. In the meantime, make the marzipan. In a mixing bowl, mix together the ground almonds, powdered sugar, egg whites, and vanilla extract until it forms a dough. Divide the dough into three equal portions and color each portion with the green, red, and yellow food coloring.

8. Roll out the marzipan using a rolling pin and cut it into strips. Use the strips to decorate the cake, creating a checkerboard pattern.

9. Finally, melt the dark chocolate in a double boiler. Once melted, pour the chocolate over the top of the cake in a thin layer. Refrigerate the cake for another hour until the chocolate has hardened.

And there you have it, a delicious Sicilian cassata that is perfect for any celebration. We hope you enjoy making this recipe and savor every bite of it with your loved ones.

Quest'articolo è stato scritto a titolo esclusivamente informativo e di divulgazione. Per esso non è possibile garantire che sia esente da errori o inesattezze, per cui l’amministratore di questo Sito non assume alcuna responsabilità come indicato nelle note legali pubblicate in Termini e Condizioni
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