Sicilian cassata (Sicilian pastry with candied fruit)
Ingredients :
- For the pan di spagna:
- 150g Flour
- 75g Maizena
- 1 C. Yeast
- 5 eggs
- 200 g sugar
- 2 tbsp. coffee vanilla extract
- Salt
- For garnish :
- 500g Ricotta
- 90g Icing sugar
- 1 piece(s) marzipan
- 50 c Candied fruit
- 50 g Chocolate chips
- 1 C. coffee vanilla extract
- Limoncello
- Icing
Preparation :
-
1
Prepare the cakes:
-
2
Preheat the oven th.6 (180°C).
-
3
Butter and flour a cake pan.
-
4
Mix the flour, cornstarch and baking powder and sift them.
-
5
Separate the egg whites from the yolks and beat the egg whites until stiff with a pinch of salt.
Technical moves
Clarify eggs
-
6
Gradually add half the sugar.
-
7
Beat the yolks, the rest of the sugar and the vanilla extract or zest.
-
8
Add the whites little by little, lifting well to avoid “tiring” them.
-
9
Pour the mixture into the mold and bake for about 30 minutes.
-
10
Prepare the cassata filling:
-
11
Cut the pan di spagna into very thin slices.
-
12
Line the inside of a large pan (22 cm) or small pan di spagna pans. Water them with 1 to 2 tbsp. coffee liqueur.
-
13
Roll out the marzipan using a rolling pin and line the bottom of the mold, on the pan di spagna.
-
14
Mix the ricotta, sugar and vanilla extract until you get a creamy texture. Add the candied fruit.
-
15
Line the pan and cover with the rest of the cake slices.
-
16
Cover the top of the mold with a plate and a weight. Place in the fridge for a few hours.
-
17
Before serving, unmold and make a white or green icing (lemon juice + icing sugar + green food coloring).
-
18
Decorate with cherries and candied orange pieces.
Tips
For this Sicilian Cassata recipe (Sicilian pastry with candied fruit), you can count on 30 minutes of preparation. To learn more about the foods in this baked goods recipe, head over to our food guide here.
