Cassata or Cassata alla Siciliana is typically an Eastern dessert from the area of Palermo, in Southern Italy. Sicilian Cassata is to be distinguished by the Neapolitan Cassata, an ice cream containing candied fruits. The etymology of the sicilian word “cassata”, which is still uncertain, derives either from the arab quas'at (“bowl”) or from Roman Latin caseata (“cheese”). Both of which are key elements in the making of the Cassata cake. While the traditional Cassata is covered with pastel colored icing and candied fruit, there are several variations to the original recipe so don't be afraid of experimenting new decorative designs.
Ingredients for the Cassata Recipe
Cake Base and Coating:
- 300g ready-made pan di Spagna (Italian sponge cake)
- apricot jelly
- icing sugar
Filling Cream:
- 1kg ricotta cheese
- 100g of dark chocolate chips
- 100g of patties
- 350g of sugar
- 2 cups of Maraschino liqueur
How to Make the Cassata Cream
Stir ricotta with a fork until smooth. Then, add chocolate chips, patties, sugar and the liqueur (which will flavor and soften the filling). Stir together the ingredients and keep refrigerated. Note that Cassata cream is very similar to Italian Cannoli cream.
How to Prepare the Base with Pan Di Spagna
Line a cake tin of about 24 cm diameter with a baking sheet and lay homogeneously the apricot jelly both on the bottom of the cake tin and on the sides. Then, coat bottom and sides with pan di Spagna. Do not leave any portion uncoated.
Combine the Base and the Cream into Your Sicilian Cassata
Take the filling back from the refrigerator and lay it evenly on the pan di Spagna with a knife. Then, add another layer of pan di Spagna to be covered again by the filling cream. Finish off by adding a third pan di Spagna layer. Keep refrigerated for at least 2 hours.
When time is up, flip the cake tin over on a platter. Pull the baking sheet off and make adjustments if needed by evening up the ends and adding some apricot jelly.
Finally, spread the icing on the cake so as to obtain a nicely frosted Cassata. Decorate with patties and/or orange candied peels, as traditionally done in Sicily, or strawberries. You can also add crushed almonds and/or pistachios to the sides.
Wines that Best Match Italian Cassata
Sugared ricotta cheese, apricot jelly, the Maraschino, chocolate and patties give to the Cassata an aromatic taste. Best matching wines are the fruity ones such as Malvasia Passito and Moscato Passito.
If you liked this recipe try the Sicilian Seafood Couscous.
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