La Sicilian cassata is one of the most popular desserts ... defined "the queen of pastry"According to legend, the first cassata was a shepherd's night snack: sugar and sheep's milk ricotta mixed in a bowl ... later the chefs added a wrapper of shortcrust pastry and baked in the oven, now there are various colorful versions, made with sponge cake and decorated with candied fruit and marzipan!
Preparation time: 1 30 hours and minutes
Degree of difficulty (1 to 5): 2
35 x 35 mold or the oven tray
Ingredients for 6/8 people
4 eggs
50 g 00 flour
50 g potato starch
100g powdered sugar
1 teaspoon of baking powder
a pinch of salt
For the ricotta cream:
500 g well poured ricotta
200/250 g sugar
chocolate drops to taste
candied fruit to taste
cinnamon a pinch
vanilla
For coverage:
300g marzipan
green food color
icing sugar
candied fruit to taste
maraschino to taste
Method:
Sift the ricotta and mix it with sugar and cinnamon. Let it rest in the fridge.
In a bowl, shell the eggs and start beating the egg yolks with an electric mixer.
Add the sugar and continue to whisk for at least 10 minutes.
Beat the egg whites until stiff with a pinch of salt.
Preheat the oven at 175 ° C.
Sift the flour with the baking powder and incorporate it, stirring gently with a spatula from the bottom upwards so as not to deflate the eggs and thus incorporating more air.
Pour the mixture into the baking tray lined with parchment paper and bake for about 10 minutes.
As soon as you see the swollen and golden surface, take out the cookie dough and turn it upside down on a slightly damp cloth placed on a tray. Roll up immediately with the towel and let it cool.
Unroll gently. Add the chocolate chips and candied fruit to the ricotta cream and spread it on the roll, roll it up gently and brush with a little maraschino.
Color the marzipan with very little food coloring, roll it out to size and let it adhere to the cake.
Decorate with candied fruit to taste.
The recipe was made by Delia Ciriello
based on 12 Review (s)
