tredy.com  
prenota
 
ricerca | HELP private Aggiungi la Tua Struttura

Apartments in Florence, Perugia, Rome, Sorrento and Positano

English   Italiano   Deutsch   Francaise

 
 
from
     
from to
     
to
 
  • You are in: Home » Recipes » CASSATA SICILIANA - Sweetmeat of Sicily

CASSATA SICILIANA - Sweetmeat of Sicily

CASSATA SICILIANA - Sweetmeat of Sicily

For 6 servings:

  • 1 1/3 cups (280 g) sugar
  • 1 1/2 cups (150 g) flour
  • 1 teaspoon baking powder
  • Half a lemon
  • 6 eggs
  • 2 egg whites
  • Marsala
  • 1 1/8 pounds (500 g) fresh sheep's or cow's milk ricotta
  • A pinch of vanillin, or 1/4 teaspoon vanilla extract
  • 2 ounces (50 g) finely diced zuccata, which is candied melon peel
  • 2 ounces (50 g) bitter chocolate, in shavings
  • 9 ounces (250 g) blanched peeled almonds
  • 3 drops of bitter almond extract
  • 5 cups (500 g) powdered sugar
  • A pinch of salt
  • Potato starch
  • Green food coloring
  • Butter and flour for the cake pan
  • Strips of zuccata and assorted candied fruit

Preheat your oven to 360 F (180 C). Whip 6 egg white to firm peaks with a pinch of salt. In another bowl, beat 6 yolks with 3/4 cup of the granular sugar, until the mixture is frothy and pale yellow. Sift the flour with the baking powder and slowly add it to the beaten yolks, together with a couple of tablespoons of egg white and the grated zest of the lemon; finally, gently fold the beaten egg whites into the mixture. Turn the batter into a buttered and floured pan (9 inch square) and bake it for a half hour; remove the cake from the oven and let it cool before removing it from the pan.

In the meantime, grind the almonds in a food processor, using short bursts to keep them from liquefying. Add 2 1/2 cups of powdered sugar, the bitter almond essence diluted in 1/4 cup water, and blend until the mixture is homogenous. Dust your work surface with the potato starch before turning the paste out onto it (you can also turn it out onto a sheet of wax paper), and incorporate a few drops of green, diluted in a few drops of water. Work the paste until the color is uniform and then wrap the paste in plastic wrap and chill it in the refrigerator.

Put the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup granulated sugar, the vanillin, the chocolate, and the diced zuccata. Next, roll the almond paste out 1/4 inch (1/2 cm) thick and as wide as the cake pan. Line a 10-inch (25 cm) diameter pudding mold with slanting walls with plastic wrap, and lay the almond paste over it. Next, line the bottom and sides of the mold with half-inch thick sheets of the cake you baked; make a syrup by diluting some Marsala with a little water and a little sugar, and sprinkle it over the cake. Fill the box thus obtained with the creamy ricotta mixture and cover it with more of the cake, sprinkling again with the Marsala syrup.

Lay a dish over the cassata, press down gently, and chill the cassata for several hours in the refrigerator. At this point turn the cassata over onto the serving dish and remove the mold and the plastic wrap. Beat the remaining two whites and sift the remaining powdered sugar into them, beating all the while to obtain a thick, homogenous cream. Add 2 tablespoons of lemon juice to the glaze and spread it over the cassata. Let the glaze set for a few minutes, decorate the cassata with the remaining candied fruit, and chill it for several more hours before serving it.

 
Recipes Archives
MAP OF ITALY
cartina italia
Abruzzo
Apulia
Calabria
Emilia Romagna
Lazio
Lombardy
Molise
Sardinia
Trentino-S. Tyrol
Umbria
Aosta Valley
Basilicata
Campania
Friuli V. Giulia
Liguria
Marche
Piedmont
Sicily
Tuscany
Veneto
PARTNER AREA
STRUTTURE RICETTIVE
strutture Login
Aggiungi la Tua Struttura
TRAVEL AGENCIES
Agenzie di viaggio Login
Affiliation
WEB SITES
website Login
Become our partner

WELCOME TO TREDY
ITALIAN RECIPE OF THE DAY
CHESTNUT CAKE - Sweetmeat of Tuscany
CHESTNUT CAKE - Sweetmeat of Tuscany

Brush the cake tin lightly with some melted butter and lightly flour. Preparing the chestnuts with a small sharp pointed knife, make a two slits on the flat side of the chestnuts in a cross f ... continue

Read more Italian recipes
MUSEUM OF THE DAY
NATIONAL ARCHAEOLOGICAL MUSEUM - Paestum - Salerno -
NATIONAL ARCHAEOLOGICAL MUSEUM - Paestum - Salerno -

We find many magnificent examples of the Greek religious architecture in various areas of Magna Gaecia, where the Greek seed brought by the intensive colonization, put forth shoots and in due time pr ... continue

See more Italian museums
ascolta l'intervista di tredy.com su radio24
TOP DESTINATIONS
Adria Coast, Aeolian Islands, Alessandria, Altopiano Delle Rocche, Amalfi Coast, Aosta, Assisi, Asti, Bari, Brescia, Capo Vaticano, Capri, Catanzaro, Chianti, Cilento, Cinque Terre, Coast Of Marche, Conero Coast, Dolomites, Egadi Islands, Elba, Florence, Garda Lake, Gargano, Ischia, Italian Riviera, Lake Como , Langhe Piedmont, Lecce, Lucca, Lunigiana, Macerata, Mantova, Maremma Tuscany, Monferrato, Montepulciano, Naples, Perugia, Pesaro Urbino, Pisa, Pistoia, Positano, Prato, Procida, Riviera Of Palms, Rome, Salento Coast, Salerno, San Gimignano, Sardinia, Sicily, Siena, Sorrento, Terni, Tiber Valley Of Tuscany, Treviso, Turin, Val Gandino, Veneto, Venice, Viterbo
Who we are | Regions | Photogallery | SiteMap