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Baked cassata is a typical Sicilian dessert: a shell of soft shortcrust pastry filled with delicious ricotta cream and chocolate chips. It is made in a flared round mold and is entirely covered with icing sugar with diagonal stripes of ground cinnamon.
Step 1 of 9: The evening before, drain the ricotta in a colander lined with cotton tea towels to remove the whey.
Step 2 of 9: Prepare the Sicilian shortcrust pastry, wrap it in plastic wrap, and keep it in the fridge.
Step 3 of 9: The next day, sift the ricotta, weigh it, and add the sugar (about half the weight of the ricotta). Mix and add the chocolate chips.
Step 4 of 9: Roll out the shortcrust pastry into a thin sheet and line a buttered and floured mold, removing the excess pastry.
Step 5 of 9: Add crushed biscuits or pieces of sponge cake to the bottom, then pour in the ricotta cream and level it.
Step 6 of 9: Cover with another layer of shortcrust pastry, seal the edges and make small cuts on the surface.
Step 7 of 9: Bake in a preheated fan oven at 180°C on the first shelf from the bottom for about 45 minutes.
Step 8 of 9: Let the cassata cool completely before removing it from the mold and decorate with icing sugar and cinnamon.
Step 9 of 9: Let the cassata rest overnight before serving.
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
