Cassata alla Siciliana, Sizilianische Cassata, Sicilian cassata, Сицилийская кассата, كاساتا صقلية
Cassata alla Siciliana
Rezept für 8 Personen
Biskuitmasse
2 Eier
70 gr Mehl
70 gr Zucker
Ricotta Creme
600 gr Ricotta
200 gr Puderzucker
50 gr Belegkirschen
50 gr Schoko Stücke
50 gr Kandierte Früchte
200 gr Marzipan rohmasse
3 Eßl Lebensmittelfarbe grün
Läuterzucker
100 gr Zucker
100 gr Wasser
2 Eßl weisser Rum
Cassata alla siciliana ist eine berühmte italienische Schichttorte aus Sizilien, die ursprünglich nur zu Ostern und bei Hochzeiten serviert wurde.
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Homemade Cassata Siciliana Italian Cake Recipe | Dolce Italiana Torta
Please watch: How To Make Coconut Kiss Cookies - Eggless Coconut Macroon Biscuit Recipe
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End your meal on a sweet note today! Try this Italian Cassata Siciliana inspired cake made with layers of sponge cake and marzipan with a chocolate chip, candied fruit and ricotta filling.
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Siciliani creativi - La cassata siciliana - Sicilian cassata
La cassata siciliana. Un dolce straordinario, ricchissimo, barocco, simbolo della pasticceria siciliana insieme ai cannoli e alla frutta di Martorana. Vi faccio vedere come si realizza, passo passo, grazie alla collaborazione della Pasticceria Costa di Palermo, che della cassata ha fatto la propria punta di diamante.
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Cassata siciliana al forno-Sicilian cassata baked in the oven
Cassata siciliana al forno
La Cassata al forno è la versione antica e più facile della classica Cassata siciliana, si prepara con pasta frolla e un ripieno di ricotta, gocce di cioccolato e zuccata. Provatela e non ve ne pentirete!
Ingredienti per uno stampo da 22 cm:
-350 g di ricotta di pecora;
-100 g di burro;
-50 g di zucchero;
-250 g di farina 00;
-1 uovo;
-1 tuorlo;
-un pizzico di sale;
-50 ml di Marsala;
-170 g di zucchero a velo;
-50 g di zuccata;
-50 g di gocce di cioccolato;
-un pizzico di cannella;
Sicilian cassata baked in the oven
Baked Cassata is the ancient and easier version of the classic Sicilian Cassata, it is prepared with shortcrust pastry and a filling of ricotta, chocolate drops and candied pumpkin. Try it and you will not regret it!
Ingredients for a 22 cm mold:
-350 g of sheep's ricotta;
-100 g of butter;
-50 g of sugar;
-250 g of 00 flour;
-1 egg;
-1 yolk;
-a pinch of salt;
-50 ml of Marsala;
-170 g of icing sugar;
-50 g of candied pumpkin;
-50 g of chocolate chips;
-a pinch of cinnamon;
#cassata #cassataalforno #sicilia
Sicilian Cassata, Palermo, Sicily, Italy, Europe
Cassata or Cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts. Cassata is believed to have originated in Palermo in the 10th century, when under Muslim rule. The Arabic name al-Qassāṭỉ القشاطي (Arabic for 'cassata-maker') is first mentioned in Corleone in 1178. The Arabic word qas'ah, from which cassata may derive, refers to the bowl that is used to shape the cake. Historian John Dickie claims that the Sicilian word cassata did not derive from Arabic qashatah قشاطة (bowl), as is often claimed, but from caseata (cheese concoction) Dickie observes that cassata did not signify a dessert until the late 17th century and did not take on its current striped form until the 18th century. Cassata he finds, is the subject of an invented tradition based on the claim that its roots lie in the Muslim Middle Ages. Many other local food traditions purport to be as old. Unlike the round, traditional shape some cassata are made in the form of a rectangle, square, or box. The word box in Italian is cassa, although it is unlikely that the word cassata originated from this term. Cassata Catanese, as it is often prepared in the Sicilian province of Catania, is made similar to a pie, containing a top and bottom crust, filled with ricotta, and baked in the oven. The Cassatella di Sant'Agata (pl. cassatelle) colloquially named Minni di Vergini, meaning virgin breasts is a similar dessert, but made in a smaller, personal-serving size, with a candied cherry on top, and often a specifically green-coloured marzipan. It is typically made in Catania for the festival of Saint Agatha. The allusion to the female breast relates the specific torture Saint Agatha faced as a Catholic martyr. When a cassata is made, layers of gelato (Italian ice cream) can be substituted for the layers of cheese, producing a dessert similar to an ice cream cake. The version of the recipe followed in Messina is less sweet than the one used in Palermo. Cassata can also refer to a flavor of ice-cream inspired by the sweet.