HOMEMADE SICILIAN CASSATA – RECIPE🇮🇲🐑| CASSATA SICILIANA – Ricetta Tradizionale [SUB ITA]

The Sicilian cassata is a traditional cake made with sweetened ricotta (traditionally from sheep), sponge cake, royal pasta and candied fruit. It is originally from southern Italy, its birth dates back to Sicily, precisely.
A symphony of flavors that marry perfectly in a triumph of sweetness.
The base, soaked in sweet syrup, the creaminess of the sweet sheep’s milk ricotta, the strong and flavored almond paste, and the candied fruit; the perfect dessert, the best cake I have ever tasted and prepared.

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INGREDIENTS:

Makes about a 20-22 cm (8,6 inch) Cassata

FOR THE SPONGE CAKE
5 eggs
150 g sugar
150 g all purpose flour

FOR THE FILLING
600 g sheep ricotta
140 g powdered sugar
50 g dark chocolate chips

FOR THE SYRUP
75 ml water
25 g sugar

FOR THE MARZIPAN
100 g almond paste
1 tea spoon green dye powder (or 10 g pistachio paste)

FOR THE GLAZE
175 g powdered sugar
50 ml water

FOR THE ROYAL GLAZE
1 egg white
150 g powdered sugar

TO DECORATE
almond paste
royal glaze
assorted candied fruits

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TIPS ABOUT THE RECIPE:

The recipe is apparently complex, but if you follow my advice and stick to my video recipe, the result will surely be exciting.
The sponge cake must be well whipped, and the cooking homogeneous (356 ° F / 180 ° C for 40 minutes). Cut it into two or three parts, about half a centimeter high, and make sure you mount the Cassata with the golden part of the sponge facing inwards.
You can make almond paste at home, but I advise you to take it ready to speed up the times.
I recommend mixing it with powdered sugar because it will be eaten “raw”, and the flour would not be the best.
Line the pan well (with flared edges, typical of cassata) alternating a sponge cake trapezoid with one of marzipan.
Wet each layer of sponge cake with the syrup and, once the cake is completed, let it rest for 4 hours in the refrigerator.
After glazing (I added a disc of marzipan to decorate) let it rest for another hour in the fridge.
Decorate and enjoy it cold, I assure you that the next day it will be even better; FIRE!

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ABOUT THIS CHANNEL:
I’m Silvia, 20 yo’s italian girl with a passion for cooking.
My goal is to share my tasty and genuine recipes with you in order to give weekly different ideas to prepare innovative dishes sharing and learning different recipes from the other cultures from every parts of the world.

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