Cassata
10 servings
240 minutes
Cassata is a refined dessert from sunny Sicily that embodies the richness of Mediterranean cuisine. It is a delightful combination of airy sponge cake, aromatic ricotta cream, and delicate marzipan flavored with pistachios and liqueur. The thin layers are soaked in syrup, filling the dessert with sophisticated sweetness, while the lemon juice glaze adds freshness and a slight tartness. Traditionally decorated with fruits and candied fruits, cassata not only pleases the eye but also offers enjoyment with every bite. This dessert is perfect for festive occasions, holidays, and family evenings, turning any treat into a true gastronomic event.
1
Beat 130 grams of sugar, zest, and eggs with a mixer, add flour, and knead the dough. Bake in a mold for half an hour at 180 degrees. Cut the finished cake horizontally into strips 1 cm thick.
- Sugar: 880 g
- Orange zest: 1 teaspoon
- Chicken egg: 6 pieces
- Wheat flour: 230 g
2
Cover the mold (30 cm) with food film. Blend pistachios and 200 grams of sugar, then add egg white. Roll the resulting marzipan into a layer 6 mm thick, cut into strips, and cover the bottom and sides of the mold. In a saucepan, heat 50 grams of sugar and 20 ml of water, add the liqueur and remove from heat.
- Green pistachios: 1 g
- Sugar: 880 g
- Egg white: 1 piece
- Grand Marnier liqueur: 2 tablespoons
3
Mix ricotta, 150 grams of sugar, vanilla, and cinnamon. Place the layers on top of the marzipan, drizzle with syrup, and cover with cream, then add the remaining layers. Drizzle with syrup.
- Ricotta cheese: 450 g
- Sugar: 880 g
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
4
Cover the pie with plastic wrap. Place it in the fridge for two hours. Whip 350 grams of sugar with lemon juice. Cover the pie with glaze and decorate with fruits and candied fruits. Put it in the fridge overnight.
- Sugar: 880 g
- Fruits: to taste
- Candied lemon: to taste