Cassata Siciliana / Sicilian Cassata
Sicilian cassata or Cassata Siciliana is a popular traditional celebration dessert from Sicily, Italy. This yummy dessert is made of vanilla sponge cake with layered ricotta, candied peel and chocolate filling and then covered with green colored marzipan and finally topped with sugar icing and candied fruits. This is a bit time consuming but worth the effort.
Things you need
- Sponge cake, chocolate or vanilla Cake
- Ricotta cheese for filling
- Candied fruits and cherries
- Hot white icing
For Ricotta cheese filling
- 1 lb Ricotta cheese
- 3 oz semi sweet chocolate bar, grated
- 1/2 cup white superfine sugar
- 3 tbs Marsala wine(optional)
- 1/3 cup chopped candied peel
- 1 egg white, at room temperature
- 1 1/2 powdered sugar
- 1 tbs fresh lemon juice
Making the ricotta filling
To make the filling, rub the ricotta through a strainer into a bowl remove excess water to . Add the grated chocolate, sugar and Marsala wine and beat together until the mixture is light and fluffy. Stir in the hopped candied peel.
Making the Hot White Icing
In a bowl combine egg white and sugar and beat at low speed until blended. Add the lemon juice and beat at high speed until creamy and shiny.
Assembling the Cassata First make the 8 inch round vanilla sponge cake and cut in half horizontally. Mix green color in Marzipan and cover the sides of the pan with a thin layer. Place the cake slice on the prepared pan cut side down. Spread the sweetened ricotta filling on the sides of marzipan and place small rectangle shaped cake slices on the marzipan(this will form the side structure when you flip the cake). Now cover with ricotta cheese filling. Crumble the rest of the cake slices and sprinkle over the filling. Press down lightly, cover with a plate and a weight, and let chill in the refrigerator for 8 hours or overnight. Turn the cake out onto a serving plate. Pour white icing over the Cassata and decorate with candied fruits and fresh cherries. Enjoy....