Best 2 Sicilian Cassata Recipes

Sicilian cassata is a traditional dessert from the island of Sicily, Italy, that is known for its rich flavor and intricate design. It is a sponge cake filled with ricotta cheese, candied fruit, and chocolate chips, and is then covered with a layer of marzipan and decorated with colorful icing. Cassata is a popular dessert for special occasions such as weddings and birthdays, and is a favorite among those who enjoy Italian cuisine. If you are looking for a delicious and impressive dessert to make, then this Sicilian cassata recipe is the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

SICILIAN CASSATA

Sicilian Cassata image

This is a traditional Sicilian cake which is served at birthdays, weddings and Easter. This recipe was posted as a request, but sounds delicious. I will be trying it soon myself! (prep time include chilling time)

Provided by Kim D.

Categories Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

3 eggs, separated
1 cup sugar
1 1/2 cups flour
3 teaspoons baking powder
2 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
1 lb ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons liqueur (rum or Amaretto)
1/8 teaspoon cinnamon
3 tablespoons candied fruit, chopped
1/4 cup semisweet mini chocolate chips
1/4 cup chopped nuts (pecans or almonds)

Steps:

Preheat oven to 325F.
In a large mixing bowl, beat egg yolks; adding sugar gradually.
Add butter.
Sift dry ingredients and add alternately with milk; mix.
Add vanilla and mix.
Fold in beaten egg whites.
Pour batter into greased and floured 10X16-inch jelly roll pan.
Bake for 15 to 20 minutes.
DO NOT over bake as it will not roll.
Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
Trim off all edges with a knife.
Roll the cake in a towel and let stand a few minutes.
While you let the cake, prepare the filling.
Put ricotta cheese through a sieve to remove all lumps.
Add cream, sugar, cinnamon and liqueur and beat until smooth.
Fold in candied fruit, nuts and chocolate chips.
Unroll the towel and spread with filling.
Reroll and refrigerate for 4 hours to"ripen".
Slice when ready to serve, sprinkle with powdered sugar.

SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)

Sicilian Cake With Chocolate Frosting (Cassata Alla Siciliana) image

An authentic Sicilian recipe I found on easyrecipes.com. Posted for ZWT 7- Italy. Note: Overnight "ripening" is not included in prep time.

Provided by CJAY8248

Categories Dessert

Time 2h44m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 10

Ingredients

purchased pound cake (about 9" x 3-inch )
1 lb ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons Strega, an orange flavored liqueur
3 tablespoons coarsely chopped mixed candied fruit
2 ounces semisweet chocolate, coarsely chopped
12 ounces semisweet chocolate, cut in small pieces
3/4 cup strong black coffee
1/2 lb unsalted butter, cut into 1/2 inch pieces and thoroughly chilled

Steps:

With a sharp, serrated knife, slice the end crusts off the pound cake and level the top if it is rounded. Cut the cake horizontally into 1/2 to 3/4 inch thick slabs.
Rub the ricotta through a coarse sieve into a bowl with a wodden spoon and beat it with a rotary or electric beater until it is smooth. Beating constantly, add the cream, siugar and Strega.
With a rubber spatula, fold in the chopped candied fruit and chocolate. Center the bottom slab of the cake on a flat plate and spread it generously with the ricotta mixture.
Carefully place another slab of cake on top, keeping the sides and ends even, and spread some more ricotta. Repeat until all the cake slabs are reassembled and the filling has been used up- ending with a plain slice of cake on top.
Gently press the loaf together to make it as compact as possible. Do not worry if it feels wobbly; chilling firms the loaf. Refrigerate the cassata for about 2 hours, or until the ricotta is firm.
Chocolate Frosting:.
Melt 12 oz. of chocolate with the coffee in a small heavy saucepan over low heat, stirring constantly until the chocolate has completely dissolved.
Remove the pan from the heat and beat in the chilled butter, 1 piece at a time. Continue beating until the mixture is smooth. Then chill this frosting until it thickens to spreading consistency.
With a small metal spatula, spread the frosting evenly over the top, sides and ends of the cassata, swirling it as decoratively as you can.
Cover loosely with plastic wrap, wax paper or foil and let cassata "ripen" in the refrigerator for at least 24 hours before serving it.

Nutrition Facts : Calories 594, Fat 58.3, SaturatedFat 36.6, Cholesterol 95.2, Sodium 65, Carbohydrate 23.2, Fiber 8.4, Sugar 6.9, Protein 13.3

Tips:

For a smoother texture, use a food processor to grind the almonds and sugar until they are very fine.
If you don't have candied fruit, you can use dried fruit instead. Just soak it in hot water for 30 minutes before using.
To make the cassata ahead of time, assemble it and then freeze it. When you're ready to serve, thaw it in the refrigerator for 8-12 hours.

Conclusion:

Sicilian cassata is a delicious and impressive dessert that is perfect for any special occasion. With its layers of sponge cake, ricotta filling, and candied fruit, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Sicilian cassata a try. You won't be disappointed!

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