Sicilian Cassatta

Sicilian Cassatta
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
Cuisine

- Italian

Serves

- 3

Cooking Time

-20 Min

Type

- dessert

Difficulty

- Medium

Preparation Time

- 20-22 Min

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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 SICILIAN CASSATTA

  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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