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Recipe by
Sicilian cassata is a traditional Sicilian dessert, rich and decorated, perfect for holidays and special occasions.
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Step 1 of 18: Beat the eggs with the sugar for a long time until you obtain a well-aerated, fluffy, foamy mixture. Flavor with vanillin.
Step 2 of 18: Sift the flour over the mixture, combining it, then pour the batter into the rectangular 20x30 cm pan, buttered and floured, and bake at 180° for 25/30 minutes.
Step 3 of 18: Remove the sponge cake from the oven, unmold it and let it cool on a rack.
Step 4 of 18: Line the Ø 20 cm cassata mold with plastic wrap and cover the bottom with a sponge cake disk cut to size.
Step 5 of 18: Also cut slices about 5 cm high, with slightly trapezoidal sides, to easily line the edge of the mold.
Step 6 of 18: Pass the ricotta through a sieve, add the icing sugar and the flavoring, then whisk until creamy.
Step 7 of 18: Add the candied fruit.
Step 8 of 18: Fill the sponge cake shell with the filling, leveling it.
Step 9 of 18: Cover with a second sponge cake disk cut to size and place a plate on top, pressing lightly.
Step 10 of 18: Put in the fridge for 8 hours.
Step 11 of 18: Unmold the cassata onto the rack, placing it on a rigid disk of slightly smaller diameter that will allow you to move the cassata easily.
Step 12 of 18: Brush the cassata with the warm apricot jelly.
Step 13 of 18: On a sheet of parchment paper dusted with icing sugar, roll out the almond paste already colored with a tiny amount of green food coloring to a thickness of 3/4 mm.
Step 14 of 18: Wrap the edge of the cake, leaving a few mm of excess.
Step 15 of 18: Remove any remaining icing sugar with a brush dipped in a little white liqueur.
Step 16 of 18: Prepare the glaze by whisking the ingredients indicated, set aside 100 g, and pour the rest over the surface of the cassata, covering it.
Step 17 of 18: Strengthen the remaining glaze with the 20 g of icing sugar and, using a piping bag with a small round nozzle, make the dots on the edge and the decoration on the green band.
Step 18 of 18: Put it back in the fridge for a few hours and, before serving, finish the center of the cake with a garnish of candied fruit.
In gray: not detectedDetected
In summary: Not suitable for vegans · Not suitable for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
£ 1.75
£ 2.50
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.
