Pastry Education

  • How to make Cassata Siciliana

How to make Cassata Siciliana

Cassata Siciliana is a beloved dessert that hails from the Italian island of Sicily. It's a festive and decadent cake that's often enjoyed during special occasions such as Easter and weddings. With its layers of sponge cake, creamy ricotta filling, and vibrant candied fruits, it's a treat that's as beautiful as it is delicious. In this guide, we'll walk you through the steps to create your own homemade Cassata Siciliana that will transport you to the sunny shores of Sicily.

Ingredients:

For the Sponge Cake:

  • 6 large eggs, separated
  • 3/4 cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (120g) cake flour
  • 1 teaspoon baking powder
  • Pinch of salt

For the Ricotta Filling:

  • 2 cups (500g) whole milk ricotta cheese
  • 1/2 cup (100g) powdered sugar
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1/4 cup (60ml) heavy cream, whipped

For Assembly and Decoration:

  • 1/4 cup (60ml) rum or marsala wine (optional)
  • 1 cup (150g) mixed candied fruits, chopped
  • 8 ounces (225g) almond paste or marzipan
  • Powdered sugar, for dusting

Equipment:

  • 9-inch (23cm) round cake pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer (handheld or stand mixer)
  • Spatula
  • Wire rack
  • Cake leveler or serrated knife

Step-by-Step Instructions:

1. Preheat the Oven and Prepare the Cake Pan:

  • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. Make the Sponge Cake:

  • In a large mixing bowl, beat the egg yolks, sugar, and vanilla extract until pale and thick.
  • In a separate bowl, sift together the cake flour, baking powder, and salt.
  • Gradually add the dry ingredients to the egg yolk mixture, mixing until well combined.
  • In another clean mixing bowl, beat the egg whites until stiff peaks form.
  • Gently fold the beaten egg whites into the batter until no streaks remain.
  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

3. Make the Ricotta Filling:

  • In a mixing bowl, combine the ricotta cheese, powdered sugar, vanilla extract, and lemon zest until smooth.
  • Gently fold in the whipped heavy cream until incorporated. Set aside.

4. Assemble the Cassata:

  • Once the sponge cake has cooled completely, use a cake leveler or serrated knife to carefully slice it horizontally into two even layers.
  • Place one cake layer back into the bottom of the cake pan. Optionally, drizzle the rum or marsala wine over the cake layer.
  • Spread half of the ricotta filling evenly over the cake layer.
  • Sprinkle half of the chopped candied fruits over the ricotta filling.
  • Place the second cake layer on top and repeat the layers of ricotta filling and candied fruits.
  • Refrigerate the assembled cake for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.

5. Decorate the Cassata:

  • Once chilled, remove the cake from the refrigerator and carefully invert it onto a serving plate.
  • Roll out the almond paste or marzipan on a clean surface dusted with powdered sugar to a thickness of about 1/4 inch.
  • Gently drape the almond paste or marzipan over the top and sides of the cake, trimming any excess.
  • Use your hands or a knife to smooth the almond paste or marzipan over the cake, covering it completely.
  • Decorate the top of the cake with additional candied fruits, if desired.
  • Refrigerate the decorated cake for at least 1 hour before slicing and serving.

Tips for Success:

  • Be sure to beat the egg yolks and sugar until pale and thick to ensure a light and fluffy sponge cake.
  • Use a gentle folding motion when incorporating the beaten egg whites into the cake batter to avoid deflating them.
  • You can adjust the amount of rum or marsala wine used in the cake layers to suit your taste preferences.
  • If you prefer a sweeter filling, you can add more powdered sugar to the ricotta mixture.

Cassata Siciliana is a delightful and indulgent dessert that's perfect for celebrating special occasions or simply treating yourself to a taste of Sicily. With its layers of sponge cake, creamy ricotta filling, and vibrant candied fruits, it's a true delight for the senses. Follow this detailed guide to make your own homemade Cassata Siciliana and savor the flavors of Sicily in every bite!