Sambar Crusted Salmon
This delightful Sicilian Cassatta all the way from Sicily in Italy is a creamy and light sponge layered cake filled with a ricotta cheese based filling. This cake is perfect for every occasion.
Sicilian Cassatta Recipe by Chef Maria Goretti
Cuisine

- Italian

Serves

- 3

Cooking Time

-20 Min

Difficulty

- Medium

Preparation Time

- 20-22 Min

INGREDIENTS

  • For Sicilian Cassatta: 6 egg yolks
  • 60 gm white sugar
  • 1 tsp orange zest
  • 25 ml lemon juice
  • 120 gm cake flour
  • 6 egg white
  • salt
  • 1-2 tbsp butter
  • 45 gm ricotta cheese
  • 40 gm icing sugar
  • 60 gm grated chocolate
  • 20 gm chopped toasted almonds
  • 30 gm chopped candied cherries
  • ½ tsp cinnamon powder
  • 6 tbsp rum syrup
  • 100 gm powdered sugar
  • 200 ml water
  • 1 tsp lemon juice
  • 100 gm pistachio marzipan
  • cherries
  • FOR N
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HOW TO PREPARE SAMBAR CRUSTED SALMON

  1. 1

    Procedure to make Sicilian cassatta: In a bowl add egg yolks and whisk it.
  2. 2

    Add white sugar and whisk it.
  3. 3

    Add orange zest, lemon juice, cake flour and mix it well.
  4. 4

    In a bowl add egg whites, salt and whisk it.
  5. 5

    In a baking pan add butter, cake batter and bake it in a preheated oven at 180' C for 20 minutes.
  6. 6

    To prepare the filling, in a bowl add ricotta cheese, icing sugar and mix it well.
  7. 7

    Add diced chocolates, chopped toasted almonds, chopped candied cherries, cinnamon powder and mix it.
  8. 8

    Cut the slices of cake into two.
  9. 9

    Place a clink film into the cake mould using hands shape it.
  10. 10

    In the tin add a slice of cake, brush rum syrup.
  11. 11

    Stuff it with ricotta cheese and layer another slice of cake on it, brush rum syrup.
  12. 12

    Refrigerate the cake in the fridge for 30 minutes.
  13. 13

    To prepare sugar glaze, in a heated pan add powdered sugar, water, lemon juice and let it boil.
  14. 14

    Transfer the cake on a cake tray.
  15. 15

    Roll the pista marzipan on cornstarch.
  16. 16

    Roll out and cut into thin slices.
  17. 17

    Roll the slices and cover it over the sides of cake.
  18. 18

    Decorate the side of cake using fresh cream and add fresh cream to the cake.
  19. 19

    Refrigerate the cake in the fridge for 30 minutes.
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About Chef

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Maria Goretti

Chef

Maria Goretti dons many hats – TV anchor, model, dancer, chef and an award-winning author. She kickstarted her career as a VJ and toured with musicians around the world, while audiences came to love her as a warm and friendly face on TV. In 2011, she pursued her passion for baking and cleared a Cordon Bleu certificate course in food and baking at the Tante Marie School of Cookery, UK, run by Gordon Ramsay, with top honours. Soon after, she dabbled with writing and published a cookbook ‘From My Kitchen To Yours’ that was recognised as the best television chef book in English by a popular chef at the Gourmand World Cookbook in 2017. With television being one of her foremost passions, she has hosted several food shows that explore the intricacies of cooking. On Living Foodz, Maria’s show ‘I Love Cooking’ garnered high praise, and more recently ‘I Want To Bake Free’ is dedicated to those who love breads, cakes, cookies, savouries and everything else in the universe of baking.

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