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Cassata siciliana

  • 45 minutes
  • Difficult
  • Desserts and Fruit
From our collection of regional Italian cuisine, a typical dessert from Sicily, rich in flavor and history. A step by step recipe to learn how to prepare this masterpiece of Italian culinary tradition. Typical dessert preferably consumed in the cold seasons. This is not only because it allows for careful preparation, but also because the dessert is particularly energy-giving. A recipe from the classic cuisine.
Sicilia

Ingredients:

  • 5 oz marzipan
  • 1 lb ricotta cheese
  • 7 oz confectioners sugar
  • 3 ½ oz candied fruit
  • 3 oz chocolate drops
  • oz vanilla
  • 3 ½ oz dark chocolate, melted
  • 5 oz sponge cake
  • 3 ½ tablespoons Rum
  • 5 oz sugar
  • 1 egg white
  • 3 ½ oz candied fruit

Preparation:

Step 1

Roll out the marzipan with a rolling pin to a thickness of 4mm.

Cassata siciliana - step 1

Step 2

Dust the cake pan with powdered sugar and line with the marzipan taking care that it adheres perfectly, and trim the edges with a knife.

Cassata siciliana - step 2

Step 3

Using a brush, spread melted and tempered plain chocolate over the marzipan.

Step 4

Line the cake pan with the sponge cake. brush with half of the rum.

Step 5

Put ricotta, sugar, chocolate drops, candied fruit, vanilla into a bowl and mix together.

Step 6

Lay the filling into the mould and spread it out.

Step 7

Finish off by covering with the remaining sponge cake and brush with the rest of the rum.

Step 8

To prepare the glaze whisk  the sugar and the egg white.
Glaze everything, after placing the dessert on a grating, pouring the glaze uniformly over the entire surface.
Let the cake rest in the fridge for 1 hour. Add the candied fruit on top as decoration.

Cassata siciliana - step 8

Consigli dello chef:

Use powdered sugar to roll out the marzipan, to avoid it sticking to the work-surface and the rolling-pin. It is preferable to leave the dessert to rest in the fridge for 1 hour before finishing it off. The icing must not be overheated otherwise the glazing will become opaque and too thin. The suggested temperature is around 35°C.

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