A celebration of flavours that boasts a long history

Among the desserts that have made Sicily famous in the world, a privileged place goes to the Cassata Siciliana .
A true triumph of sponge cake, ricotta, marzipan and candied fruit. A mix of colors and flavors that amaze the eyes and the palate.

Ingredients for 12 people

For the sponge cake:
5 Fresh eggs
210 g Sugar
210 g Type 00 flour
1 bag Vanillin
Filling:
800 g Ricotta
320 g Powdered sugar
50 g Mixed candied fruit
q.s. Vanilla flavour
Ice Frosting
180 g Powdered sugar
3 Fresh egg white
30 g Lemon juice
Decoration:
100 g Apricot jelly
500 g Almond paste
q.s. Green food coloring
50 g Powdered sugar
150 g Mixed candied fruit

Process

Cassata Siciliana

Prepare a sponge cake or buy a ready-made one.
Sift the ricotta and mix it with the icing sugar, adding some chocolate chips.
Purchase a block of ready-made almond paste and use a rolling pin to roll out a sheet of about 4mm. Pastry shops color the almond paste green and you can do it at home with food coloring, but it's fine without it too.
At this point, start lining a 30 cm diameter cassata mold with the sponge cake.

Before inserting the sponge cake, place a transparent film in the mold, it will allow you to turn the cassata more easily. After placing the sponge cake along the edge of the mold, sprinkle it with Marsala.
Now it's time to put in the seasoned ricotta and close everything with a last disc of sponge cake. Press gently and leave to rest in the fridge for at least 5 hours.
When you turn the cassata out onto a tray, brush it with warm apricot jelly, then cover it with marzipan. Before decorating it you could also add a glaze, but if you want to create a lighter version go straight to the decoration using good candied fruit.
Have fun with orange peel, citron and cherries... you will amaze everyone with the beauty and goodness of this dessert!

Enjoy your meal!

Nutritional tab

Calories kcal: 600

More recipes

First courses

diff. bassa

Pesto alla trapanese
The triumph of simplicity... for one of the most loved and famous dishes in western Sicily.... impossible to resist!

for 6
00:15
Appetizers

diff. media

Caponata with swordfish
Swordfish caponata is an easy to prepare recipe, excellent both as an appetizer and as a light second course, especially in summer.

for 4
00:15
First courses

diff. media

Spaghetti with clams
Spaghetti with clams is one of those dishes that are always appreciated, both in summer and winter. It is a simple and tasty dish.

for 4
00:20
Appetizers

diff. molto-bassa

Pane cunzato
The Sicilian sandwich par excellence... an extraordinary mix of simplicity and taste.

for 4
00:10
Main courses

diff. media

Sweet and sour tuna
Tuna with sweet and sour onions is a typical Sicilian recipe, slices of red tuna fried in a pan and flavored with onions

for 4
00:40
Desserts

diff. alta

Sfince... and it's immediately a party
Sicilian sfince are soft balls of dough fried and dipped in sugar. They are eaten especially during the Christmas holidays.

for 10
00:40
Desserts

diff. bassa

Jasmine sorbet
The sorbet that smells of flowers

for 4
00:40
Appetizers

diff. bassa

Panelle
Panelle are tasty chickpea flour pancakes, typical of the Palermo area but now widespread throughout the island.

for 6
00:20
Appetizers

diff. bassa

Cotolette of melenzane
An easy, quick and tasty dish

for 2
00:15