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Cassata Alla Siciliana

Italian.Chef's picture
Ingredients
  9 inch sponge cake 1 (fresh, 3 inches wide and 3 inches deep)
  Ricotta cheese 1 Pound
  Double cream 1 1⁄2 Tablespoon
  Castor sugar 2 Ounce
  Strega/Orange flavored liqueur 2 1⁄2 Tablespoon, sharpened with grated lemon rind
  Mixed candied fruit 2 1⁄2 Tablespoon, coarsely chopped
  Dessert chocolate 2 Ounce, coarsely chopped
Directions

GETTING READY
1. With a sharp, serrated knife, slice the end crusts off the sponge cake and level its top.
2. Cut the cake horizontally into 1/2- to 3/4-inch thick slabs.

MAKING
3. In a bowl, rub the ricotta using a food mill, or use a coarse sieve and a wooden spoon.Beat smoothly.
4. Insert cream, sugar and Strega to it, beating constantly.
5. With a rubber spatula, fold in the candied fruit and chocolate.
6. In centre of a flat plate, put the bottom slab of the cake.
7. Spread ricotta mixture generously over it.
8. Carefully place another slab on top, keeping sides and ends even.
9. Spread with more ricotta.
10. Repeat until all cake slabs are reassembled and the filling has been used up.
11. Place a plain slice of cake on top.
12. Gently press the loaf together to make it compact.
13. Place loaf in refrigerator for abourt 2 hours or until the ricotta is firm.

SERVING
14. Serve Cassata Alla Siciliana chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Occasion: 
Christmas
Interest: 
Party
Preparation Time: 
120 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2022 Calories from Fat 801

% Daily Value*

Total Fat 91 g140.5%

Saturated Fat 48.9 g244.5%

Trans Fat 0 g

Cholesterol 384.6 mg128.2%

Sodium 790.7 mg32.9%

Total Carbohydrates 244 g81.5%

Dietary Fiber 4.7 g18.8%

Sugars 189 g

Protein 62 g124.1%

Vitamin A 45.1% Vitamin C

Calcium 106.9% Iron 42.5%

*Based on a 2000 Calorie diet

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Cassata Alla Siciliana Recipe