Christmas sweets? I bring the sicilian cassata recipe, but I make it myself and I make it so good. Want to see how? Follow me step by step.
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The Sicilian cassata is one of the most emblematic desserts of the Italian confectionery tradition, a symbol of Sicily and its cultural and culinary influences. Its origin dates back to Arab times, when the use of sweet ricotta and almond paste was introduced, which merged into the local tradition. Over the centuries, the dessert has been enriched with baroque elements, such as candied fruits and live decorations, transforming it into a true work of art. Cassata is not just a dessert, but a tribute to the history and creativity of Sicily.
Sicilian cassata
This dessert is a triumph of flavors and colors: the soft sponge cake welcomes a creamy filling of sweet sheep’s milk ricotta and chocolate chips, while the coating of royal paste and white icing is embellished with candied fruit in an explosion liveliness. Each bite contains the sweetness of ricotta, the intense flavor of chocolate and the freshness of candied citrus, creating a perfect balance. Cassata is the dessert of special occasions, especially during the Easter holidays, when each Sicilian family prepares it according to its own recipe passed down from generation to generation.
Preparing cassata is a ritual that requires time and dedication, but it is also a rewarding experience. Each phase, from the preparation of the sponge cake to the final decoration, is a moment where the tradition and love of cooking. The end result is a dessert that enchants both for its scenographic aspect and for its unique taste, capable of telling the history and culture of an extraordinary land like Sicily.
Ingredients
For the sponge cake:
150 g of 00 flour
150 g of sugar
5 eggs
1 sachet of vanillin
1 pinch of salt
For the filling:
700 g of sheep’s milk ricotta
250 g of icing sugar
100g chocolate chips
For the bath:
200 ml of water
50 g of sugar
50 ml of liqueur (e.g. Marsala or Strega)
For decoration:
300 g royal pasta (or green almond paste)
200 g of icing sugar
3 tablespoons of water
Assortment of candied fruits
Christmas sweets? I bring the cassata, but I make it myself and I make it so good. Procedure
First, prepare the sponge cake. In a bowl, whisk the eggs with the sugar until the mixture is light and fluffy. Add the sifted flour little by little, mixing gently with a spatula so as not to disassemble the mixture. Add the vanilla and a pinch of salt. Pour everything into a buttered and floured cake mold and bake in a preheated oven at 180°C for around 30 minutes. Once cooked, let cool completely.
Prepare the filling by working the ricotta with the icing sugar until you obtain a smooth and homogeneous cream. For an even more refined result, you can pass the ricotta through a sieve. Add the chocolate chips and mix well. Place in the refrigerator to firm up while you get on with other preparations.
For the syrup, dissolve the sugar in the water over low heat and add the liqueur. Leave to cool. Cut the sponge cake into slices approximately 1 cm thick and line a cassata mold (flared shape) with transparent film. Line the mold with the sponge cake slices, brushing them with syrup.
How to make Sicilian cassata
Spread the royal pastry on a floured surface and cut strips to decorate the edges of the mold, alternating them with triangles of sponge cake. Pour the ricotta filling into the mold and level it well. Cover with other slices of sponge cake, sealing everything. Place the cassata in the refrigerator for at least 4 hours, preferably overnight.
Prepare the icing by mixing the icing sugar with the water until smooth and thick. Invert the cassata onto a serving plate and cover it with the glaze, spreading it evenly with a spatula. Decorate with candied fruits, arranging them harmoniously on the surface of the cake. Let the icing dry before serving. The Sicilian cassata is ready to surprise with its beauty and authentic flavor, a dessert that celebrates in every detail the magnificence of the Sicilian tradition.