If the Cannolo is the King, the Cassata is absolutely the Queen of the Sicilian Desserts. A famous Sicilian cake is the Cassata. Tortul “Cassata” este un desert sicilian, absolut delicios!

My name is Anna Maria and I have a serious sweet tooth.Hi! Put together ricotta cheese, sponge cake, almond paste and candied fruit and you’ve got yourself a Sicilian cassata cake.It’s another Sicilian sweet that’s said to originate from the days of Arab rule, though it’s never officially been proven.. Cassata … The cassata is the noblest and best-known Sicilian dessert. This is a colorful torte made with ricotta and covered with honey and fruits, it was offered to the earth goddess to secure fertility and the blessing to the spring sowing. Elegant, richly decorated, with intense flavours, this is a dessert for true Sicilians, and it says “Sicily” from … Remove top pie plate and plastic wrap and refrigerate cassata until firm, 2 hours.Combine 2 cups confectioners' sugar with 2 tbsp.

Welcome to my fantastic creamy world! Fabrizia Lanza taught us to make this classic Sicilian cake, rimmed in pistachio marzipan. Prick the dough with the tines of a fork without piercing it all the way.Pour the ricotta cream inside the mold and with the help of an icing spatula, level the cream.Roll out the remaining pastry disk to an 0.2-inch-thick circle and set it over the leveled cream.Bake in preheated oven at 180 degrees for about 45 minutes, or until the cake becomes golden brown.

Thus, the oven baked Cassata was born, the most ancient version of this cake.But in 1873 the great confectioner from Palermo, Salvatore Gulì, recreated it to the now popular and modern version of the Cassata, with candied fruit and marzipan, pictured in this photo kindly taken by Hi! Easter Dessert’s And The Cassata. Subsequently, at the court of the emir of Palermo in Piazza Kalsa, the chefs decided to wrap the dough in a short pastry and bake in the oven. Pour glaze over top of cassata; using a rubber spatula, spread glaze to cover cake slices completely.Cut a whole candied orange into quarters, making sure not to cut completely through rind so that quarters remain intact, and place in center on top of Continue decorating cake with halved and quartered candied pears and cherries and long strips of candied citron. Some say the name …

plus 2 tsp. The recipe that I will show you today is the Original Sicilian Cassata Cake, still used in Palermo, but I am making it without the candied fruit and marzipan.A short-crust cake made with the cream of sweetened sheep’s ricotta, and dark chocolate drops. To form cassata (ricotta cake), start with marzipan rim: process 1 cup pistachios and 1 cup confectioners' sugar in a food processor until finely ground. Line bottom of plate with slices of sponge cake.Spread ricotta filling evenly over cake slices using a rubber spatula.Top filling with remaining cake slices until completely covered.Place a serving plate upside down on top of pie plate and invert both together so that bottom of pie plate faces up.

end of a merry meal, she brought out a splendid cassata and set it on the table with a smile of satisfaction.

Add the chocolate, chopped into not too small pieces. Some Sicilian nuns teased people and called them names like “tintu” which means “petty people” if they did not eat cassata … Cassata Siciliana — best Sicilian desserts. Cassata. 3. Some Sicilian nuns teased people and called them names like “tintu” which means “petty people” if they did not eat cassata on Easter morning.The name Cassata derives from the Arabic name “quas at”, which means bowl, introduced by the Arabs in Palermo in the tenth century, when a shepherd decided to mix sheep’s ricotta with honey in a bowl.