You are here

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

Rate It

Your rating: None
4.134615
Average: 4.1 (13 votes)