Video Recipe - How to make Sicilian Cassata
Old Confectionery Scimone's pastry chefs
show us to make
the Cassata Siciliana according to the old traditional recipe
Ingredients for the marzipan
200 g of granulated sugar
200 g of water
100 g of almond flour
Green food coloring
Recipe for the marzipan: Pour the sugar in the water and let it melt over a low flame while stirring. When it is completely melted, add the almond flour and the food color. Pour it over a wet surface and start kneading until smooth and soft. Roll out with a rolling pin until 7 mm thick and cut into rectangles.
Ingredients for the ricotta cream filling
500 g sugar
500 g fresh sheep's milk ricotta cheese
50 g bitter chocolate chips
50 g diced candied squash (zuccata)
One packet vanilla
Recipe for the ricotta cream: Drain the ricotta from the serum and blend with the sugar and the vanilla. Leave to rest. After one hour, sieve and add the chocolate chips and the candied squash.
Recipe to decorate the cassata: Prepare a syrup melting the sugar in water and adding some rhum. Wet the sponge cake with the syrup and divide in rectangles of the same size of the marzipan. Line a Cassata cake pan alternating a rectangle of sponge cake and one of marzipan, and the bottom with a disk of sponge cake. Pour in the ricotta filling and leave to rest for one hour. Then turn the cake out onto a cake plate. Prepare the sugar icing with a cup of water and 150 g of sugar, let it melt over a low heat and when it will be clear, pour the icing onto the cake. Decorate with candied fruit.
