Sicilian cassata
Description

Sicilian cassata

Product included in the national list of agri-food products

Sicilian cassata

Ingredients 

Sponge cake gr. 300,

 fresh ricotta gr. 300,

 180 g sugar,

 a sachet of vanilla,

 candied orange peel gr. 50,

 chocolate grains gr. 50,

 royal paste glaze gr. 250,

 assorted candied fruit gr. 200.

La Sicilian cassata (from the Arabic qas'at which means basin or round bowl) is a traditional Sicilian cake made with sugared ricotta, sponge cake, royal pasta, candied fruit and sugar glaze.

In Sicily there are countless local variants. Especially the outward appearance can range from a meager decoration of icing and some candied orange peel to a rich baroque compote with colored beads and various candied fruits. Also according to local variations, there may be additional ingredients, such as pistachio, pine nuts, chocolate, cinnamon and maraschino.

The following variant comes from the province of Catania:

Preparation: Line a cassata wheel (both in the edge and in the bottom) with the sponge cake. Mix the sugar with the ricotta and, when it is well blended, pass the cream through a sieve. Add the vanilla, the chopped orange peel and the chocolate grains. Fill the shapes cover the surface with sponge cake. Lightly press the cassata and place in the refrigerator for about half an hour. To prepare the royal paste glaze, put the water and sugar in a pan, stir with a wooden spoon and bring to a boil, removing from the heat as soon as the sugar melts. (to understand when the sugar is spinning, use the ladle and drain a few drops of dissolved sugar, if the dripping drop will stretch gradually then it's okay).

Pour the glaze over the almond flour, mixing well with a wooden spoon. Wait for the mixture to become lukewarm and then you can spread the royal pasta on the cassata with a spatula. Garnish with assorted candied fruit.

See also the recipe for Royal Paste 

candied-orange-peel ricotta cheese

pastareal

Real pasta

cup sugar Blute, Vanille

Rate it (1 to 5)
3.003
Send a notice to the publisher
[contact-form-7 id="18385"]
Share