CASSATA AL FORNO | OVEN BAKED CASSATA
Start preparing the ricotta cream the day before!
Provided by Sicilian Food Culture
Categories Dessert
Yield 14
Number Of Ingredients 12
Steps:
- The day before, add the ricotta with the sugar, simply stirring with a fork and keep it in the fridge in an airtight container.
- After having let the ricotta rest in the fridge, possibly overnight, start preparing the shortcrust pastry. Add flour, sugar, lemon peel (and a little yeast if you use it) in a bowl. Add the softened butter and a pinch of salt. Make a "fountain" with the flour (give it the shape of a volcano!) and in the centre of the volcano open the eggs. Start to beat the eggs with a fork and then continue to knead quickly with your hands. Compact everything into a ball of dough, wrap it in cling film and put it in the fridge for about an hour.
- Butter a rounded cake pan on the bottom and on the side. You want to put at the bottom also some oven paper cut to size (it is important to flip the cassata perfectly and avoid any stickiness!)
- Flatten two-thirds of the pastry to cover the cake pan. Cover it going up to the edges.
- Place half of the crumbled biscuits on the bottom (they will absorb any further ricotta moisture!) - In alternative, you can use a layer of sponge cake.
- Add the chocolate drops to the ricotta and pour it on the base. Level it well with the help of a dampened spoon. Place the other half of crumbled biscuits (or the sponge cake). At this point, helping with the tip of a knife, lower the edges of the pastry to the level of the filling and brush this edge with plenty of beaten egg white. Roll out the remaining pastry and cover everything smoothing well and cutting the excess by adhering well to the edge!
- Make some small holes on the surface with the tip of a knife (small chops) and bake at 180°C degrees for about an hour, checking that the oven cassata takes on a beautiful golden color.
- Remove from the oven and let it cool down!
- When the cassata is well cooled (I recommend that you wait and let it rest, otherwise you risk breaking it!) flip it over and dust with powdered sugar. Enjoy your baked cassata!
CASSATA SICILIANA
A delicious cake from in and around the convents of Sicily
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack
Time 1h30m
Number Of Ingredients 16
Steps:
- The day before, preheat the oven to 160C/Gas 3/fan oven 140C. Brush a 25cm/10in springform cake tin with the melted butter and then dust with flour.
- Make the sponge. Using an electric mixer fitted with balloon whisks, beat the eggs with the sugar until pale and airy. The mixture should be thick enough to leave a ribbon trail on the surface when the whisks are lifted - it takes about 8-10 minutes to get to this stage. Gently fold in the flour and lemon zest using the whisks or a spoon, trying not to deflate the beaten eggs and sugar.
- Working quickly, transfer to the prepared cake tin and bake for about 30 minutes until firm to the touch (the cake should not have risen). Stand the tin on a wire rack and leave to cool, then remove the cake from the tin.
- Make the ricotta cream. Finely chop the crystallised fruits and frozen chocolate. Mix the ricotta with the sugar and gently incorporate the fruit and chocolate. Place in the fridge until you are ready to assemble the cake.
- Make the icing just before assembling the cake. Mix the icing sugar with the lemon juice and 1 tablespoon milk, then add a drop of green food colouring to give the icing a subtle green tinge, and beat vigorously. You should have a spreadable paste with a thick, non-liquid consistency - you may need a little extra milk.
- Assemble the cake. Melt the jam with 1 tablespoon liqueur and 1 tablespoon water. Slice the sponge in half horizontally. Place the less perfect half on a flat serving plate and spread with half the jam mixture. Spread all the ricotta mixture on top. Spread the remaining jam mixture on the remaining sponge, then turn it over and put it jam side down on the ricotta cream. Spread the icing evenly across the top and smooth over with a palette knife, then place in the fridge for at least 1 hour (or for up to two days).
- On the day, a few hours before serving decorate the top of the cake with crystallised fruits, peel and angelica as the fancy takes you.
Nutrition Facts : Calories 832 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 153 grams carbohydrates, Sugar 123 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 0.55 milligram of sodium
SICILIAN CAKE WITH CHOCOLATE FROSTING (CASSATA ALLA SICILIANA)
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
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
SICILIAN CASSATA
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
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 CREAM CAKE (CASSATA ALLA SICILIANA)
This is a "no bake" variation of a very rich, traditional Italian dessert. Since it uses store bought sponge cake as a base, it is very easy to put together. Prep time does not include overnight refrigeration time.
Provided by Dee514
Categories Dessert
Time 15m
Yield 1 Cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
- Add chocolate and fruit; mix well.
- Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
- Turn ricotta mixture into lined mold.
- Cover the top with remaining cake slices.
- Refrigerate overnight, or place in freezer for several hours.
- To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
- Sprinkle (lightly sift) confectioner's sugar over cake.
- If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
- Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Nutrition Facts : Calories 621.4, Fat 21.8, SaturatedFat 13.2, Cholesterol 154.9, Sodium 313.1, Carbohydrate 86.4, Fiber 0.5, Sugar 63.5, Protein 21.2
More about "sicilian cassata ricotta cake food"
SICILIAN CASSATA CAKE - MONDOMULIA
From mondomulia.com
ITALIAN RICOTTA CASSATA CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
SICILIAN CASSATA: RICOTTA CAKE : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
Servings 10Total Time 39 minsCategory Dessert
SICILIAN RICOTTA CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RICOTTA DOME CAKE (CASSATA) RECIPE - FOOD NEWS
From foodnewsnews.com
15 OUTSTANDING CASSATA CAKE RECIPES - THE RUSTY SPOON
From therustyspoon.com
THE SICILIAN CASSATA – ALL ABOUT ITS HISTORY AND THE BEST RECIPE
From cooking24h.com
CASSATA RICOTTA (RICOTTA CAKE) RECIPE - FOOD NEWS
From foodnewsnews.com
CASSATA ALLA SICILIANA - ITALIAN FOOD MADE SIMPLE
From italianfoodmadesimple.com
TRADITIONAL CASSATA SICILIANA - SICILIAN FOOD CULTURE
From sicilianfoodculture.com
SICILIAN RICOTTA CAKE (CASSATA) | SICILIAN RECIPES, RICOTTA CAKE ...
From pinterest.ca
ORIGINAL SICILIAN CASSATA CAKE – “QUAS AT” - SOLO-DOLCE
From solo-dolce.com
SICILIAN CASSATA CAKE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love