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venerdì 5 dicembre 2014

Sicilian Cassata (recipe in English)

Pubblicato da Claudia Pane a 17:06

Per un pan di spagna 35x35 e una cassata da 28 cm (for the sponge, 14x14 square pan, and a Cassata of 11 inches)
150 gr farina per dolci (1 cup + 1 tablespoon of sifted cake flour)
100 gr fecola di patate (3/4 potato starch flour, sifted)
220 gr di zucchero semolato (1 cup + 1 tablespoon granulated sugar)
6 uova a temperatura ambiente (6 medium-large eggs, room temperature)
1 bustina di lievito (2 teapoons baking powder)
2 cucchiaini estratto di vaniglia (2 teapoons vanilla extract)
3 cucchiai di acqua frizzante (3 tablespoons sparkling water)
1 pizzico di sale (1/4 teaspoon salt)



It’s important that you use room temperature eggs, because eggs beat up better when they are at room temperature. Indeed the secret for the perfect pan di spagna is to beat the eggs A LOT (like 10 minutes), until you can actually see some bubbles.
Another point is the pan: it’s a mold with sloped sides so that when Cassata mold is lined with strips of almond paste, and overturned, there’s a rim to create a neat guard against the icing from running down the sides.

Check this video out: Cassata Tutorial she doesn't use the same method I use, but you can still see how she sifts the ricotta, how she cut the trapezoids, etc.


In a large, clean and dry bowl, combine the egg whites with 2 tablespoons of sparkling water and one pinch of salt and beat with your electric mixer for a few minutes, beat a lot, till they hold a very soft peak. Beat until the mixture quadruples in volume. Cover and set aside in your fridge.


In another bowl, combine the egg yolks with the sugar and 1 tablespoon of water, and beat for 15 minutes, till you can see plenty of bubbles in the mixture. Add the sifted flour, sifted cornstarch, baking powder, and add the vanilla extract. Mix the ingredients together, using a spatula. Now add the beaten egg whites, using a spatula scooping from the bottom up, so you do not deflate the eggs whites. 


Batter the pan and scrape the batter into it. Preheat the hoven to 350 degrees F, then bake for 30-35 minutes. The cake will grow A LOT in the oven and it might brown a little. If it does get brown, then once 25 minutes are passed, open the oven and cover the cake with some aluminium foil.


Let it chill completely before you cut and fill it.


For the filling

600-650 gr ricotta di pecora (2 and ½ cup fresh sheep ricotta cheese)
130 gr di un buon cioccolato fondente (1 cup dark chocolate, chopped. I used a 72% good quality dark chocolate)
50 gr di arancia candita (1/4 cup candied orange, chopped)
50 gr di cedro candito (1/4 cup candied cedar, chopped)
70 gr zucchero zefiro (1/3 cup granulated sugar)
mezza bottiglietta liquore strega (2 tablespoons orange-flavored liqueur)


Sift the ricotta cheese, so that it becomes creamy. Add the sugar, the liqueur, the chopped chocolate and the chopped candied fruit. Taste and see if you want more sugar. I like it this way!

Now that the cream is ready, take the chilled (square) cake and if it is as tall as mine, you might need to slice it into two separate squares. 


Cover the 28cm (11 inches) round pan with the plastic wrap. Cover it completely. Now cover the plastic wrap with pieces from the cake, to create a sort of “shell” for the filling: get a round piece of cake, as big as the bottom of the pan, then cut up trapezoids from the cake so that you can cover the borders. 


It’s like playing tetris: all the separate pieces need to become one and to connect to each other, it’s a shell.

Spoon over the cake 1 tablespoon of the liqueur, mixed with 1 tablepoon of water.


Fill the shell with the ricotta cream, then close the shell with the remaining cake, you need to have a round layer. Spoon over the cake the remaining syrup. The cake need to be soft and wet, so if you need more syrup… then make it!

Keep the cake into your fridge for the whole night. Garnish it the morning after:



For the frosting

1 cup confectioners sugar

3 tablespoons of water

1 pinch of baking soda


Mix together the ingredients, using a spoon. No need to cook it, you just have to mix these ingredients together.


For the garnish

8 oz green marzipan/almond paste, a good quality one, it has to taste like almonds! You can make your own homemade marzipan with almonds and sugards. 

Candied fruit (cherries, orange, etc)


Invert the cake into a plate, and remove the plastic wrap. Now cover it completely with the frosting, use a spatula to make it look thin and perfect. Add a decorative thin layer of marzipan on the borders, like in the image, then add some decorative candied fruit.






7 commenti on "Sicilian Cassata (recipe in English)"

SABRINA RABBIA on 5 dicembre 2014 17:22 ha detto...

QUANTO M'ISPIRA, MI FAI VENIRE L'ACQUOLINA IN BOCCA , ALL'ESTERO LA CUCINA ITALIANA E' STRA AMATA, BRAVISSIMA PER LA SCELTA!!!!!BACI SABRY

Federica Simoni on 5 dicembre 2014 18:10 ha detto...

che meraviglia O_O complimenti!

Claudia Pane on 5 dicembre 2014 21:27 ha detto...

Grazie mille a entrambe!! :D Io la vedo piena di imperfezioni, ma per essere la mia prima cassata.. posso ritenermi abbastanza soddisfatta! Quest'anno andrà meglio, almeno spero :P

carmencook on 6 dicembre 2014 22:54 ha detto...

Cosa dire se non complimenti!!!!
E' di una bellezza incredibile Claudia, bravissima!!!
Un mega abbraccio e buon (lungo) fine settimana
Carmen

Claudia Pane on 7 dicembre 2014 16:47 ha detto...

Ma grazie Carmen, gentilissima! :D buon fine settimana anche a te, un bacio

Unknown on 15 maggio 2016 16:11 ha detto...

Scusi,Ma la pasta reale?

Aurora Picone on 15 maggio 2016 16:21 ha detto...

Scusi,Ma la pasta reale?

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