Sicilian Cassata

This classic Sicilian Cassata is a show-stopping dessert that combines a homemade sponge cake with a luscious, sweet ricotta filling. The creamy cheese mixture is studded with chopped candied fruits, offering bursts of bright, tart sweetness against the rich, milky base. Topped with a delicate whipped cream frosting and garnished with maraschino cherries and pistachios, this cake is both visually stunning and deeply satisfying. It is the perfect centerpiece for festive gatherings, family celebrations, or any occasion calling for a touch of Mediterranean elegance. Allow ample time for chilling to let the flavors meld and the cake set properly.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 380.4

Dietary: Vegetarian

Description

This classic Sicilian Cassata is a show-stopping dessert that combines a homemade sponge cake with a luscious, sweet ricotta filling. The creamy cheese mixture is studded with chopped candied fruits, offering bursts of bright, tart sweetness against the rich, milky base. Topped with a delicate whipped cream frosting and garnished with maraschino cherries and pistachios, this cake is both visually stunning and deeply satisfying. It is the perfect centerpiece for festive gatherings, family celebrations, or any occasion calling for a touch of Mediterranean elegance. Allow ample time for chilling to let the flavors meld and the cake set properly.

Ingredients

5 Egg Whites
1 pinch Salt
1 cup Sugar
5 Egg Yolks, slightly beaten
1 teaspoon Vanilla
1 cup Sifted flour
1 teaspoon Baking powder
2 pound Ricotta cheese
3 tablespoon Confectioners' sugar
1 cup Mixed candied fruit, chopped

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C). Grease and line an 8-inch springform pan with parchment paper.
2
In a large bowl, beat egg whites and salt until foamy. Gradually add sugar, beating until stiff, glossy peaks form.
3
Gently fold in the beaten egg yolks, vanilla, sifted flour, and baking powder until just combined. Do not overmix.
4
Pour batter into prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan.
5
Meanwhile, drain ricotta cheese if necessary to remove excess moisture. In a bowl, mix ricotta with confectioners' sugar until smooth.
6
Fold the chopped candied fruits into the ricotta mixture.
7
Once the cake is cool, spread the ricotta filling evenly over the top of the cake.
8
Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to set and meld.
9
To serve, run a knife around the edge of the springform pan and release the sides. Slice and garnish with additional candied fruits if desired.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 380.4kcal

% Daily Value *
Total Fat 12.1g19%
Saturated Fat 7.9g40%
Cholesterol 51.8mg18%
Sodium 39188.8mg1633%
Total Carbohydrate 52.7g18%
Dietary Fiber 0.9g4%
Sugars 33.2g
Protein 15.4g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality, fresh ricotta cheese. If your ricotta is watery, strain it through cheesecloth for several hours before using.

The cake can be assembled up to 2 days in advance. Cover tightly with plastic wrap while chilling.

Traditional cassata often includes a chocolate syrup layer between the cake and filling. You can drizzle melted chocolate over the cooled cake before adding the ricotta for an authentic touch.

Garnish with maraschino cherries and crushed pistachios just before serving for a colorful presentation.

If you prefer a richer frosting, you can top the chilled cake with whipped cream mixed with a little confectioners' sugar.

Keywords: sicilian, cassata, ricotta, dessert, cake, candied fruit, sponge, italian, cheese, whipped cream, chocolate, cherries, pistachios, layered, festive, traditional, sweet, chilled, make-ahead, celebration

Read it online: https://www.chefs-mate.com/recipe/sicilian-cassata/