Sicilian Cassata
Sicilian Cassata is a traditional Italian dessert featuring a sponge cake layered with ricotta cheese and candied fruits, covered in marzipan, and garnished with colorful icing and fruits. This vibrant and sweet treat is a classic from Sicily, perfect for celebrations.
Nutrition
Calories: 450cal
Carbohydrate: 70g
Protein: 8g
Fat: 15g
Cholesterol: 70mg
Sodium: 120mg
Difficulty Level: easy
30 min Prep
30 min Cook
1 hr Total
8 Servings
Ingredients
- 1 sponge cake (9-inch round)
- 2 cups ricotta cheese
- 1 cup powdered sugar
- 1/2 cup candied fruits, diced
- 1/3 cup dark chocolate, chopped
- 1 teaspoon vanilla extract
- 1/2 cup marzipan
- Green and pink food coloring
- 1 cup sugar
- 1/2 cup water
- Assorted icing decorations
- Confectioners’ sugar, for dusting
Instructions
- Prepare the filling by combining ricotta cheese and powdered sugar in a mixing bowl. Blend until smooth and creamy.
- Fold in the candied fruits, chopped chocolate, and vanilla extract. Mix gently and place the mixture in the refrigerator to chill.
- Slice the sponge cake horizontally into three even layers. Ensure layers are flat; use a serrated knife for best results.
- Place the bottom layer of the sponge cake onto a serving platter. Spread half of the ricotta mixture evenly on top.
- Gently lay the middle cake layer over the filling and spread the remaining ricotta mixture on this layer. Place the top cake layer on top.
- Smoothly cover the entire cake with marzipan. If needed, use a rolling pin to flatten the marzipan.
- Color about 1/4 of the marzipan green and another 1/4 pink. Roll it out and cut into decorative shapes to adorn the cake.
- For the sugar glaze, heat sugar and water in a saucepan over medium heat until sugar is dissolved. Pour this glaze over the cake, letting it drip over the sides.
- Decorate the cake with colorful icing decorations and candied fruits. Let the glaze set for about 30 minutes.
- Before serving, lightly dust the cake with confectioners’ sugar for a beautiful finish.
