How To make Sicilian Cassata Part 1

Italian Sicilian Cassata Recipe | Bake With Maria Goretti | #iwanttobakefree

Italian Sicilian Cassata Recipe | Bake With Maria Goretti | #iwanttobakefree
#ItalianSicilianCassataRecipe #SicilianCassataRecipe #SicilianCasata #BakeWithMaria #iwanttobakefree #Lovefood
Ingredients & Method :
Sicilian Cassata : In a bowl whisk 6 egg yolks and add 60gm white sugar gradually. Whisk it again.Add 1 tsp orange zest,25ml lemon juice and120gm cake flour.Whisk it into a homogeneous batter.In a separate bowl take 6 egg whites and whisk until
it forms soft peaks. now fold the egg whites into the cake batter mix in three parts. Spray 1-2 tbsp butter in a baking container and pour the batter in it. now in a preheated oven at 180°C bake for 20 mins.

Your sponge cake is ready.

For the Ricotta filling: In a bowl add 45gm ricotta cheese and 40gm icing sugar. Mix it well. Add 60gm grated chocolate, 20gm chopped toasted almonds, 30gm chopped candied cherries and ½ tsp cinnamon powder. Mix it well.

Your ricotta filling is ready.

now cut the top layer of the baked sponge cake and divide it into two equal portions from centre. Place a cling film in a baking container and add one layer of sponge cake as a base. Smear 6 tbsp rum syrup and pour the ricotta filling over it Cover the filling with last layer of sponge cake and smear rest of the rum syrup.

For Sugar Glaze: In a pan add 100gm powdered sugar and 200ml water. Simmer it on a low flame. Add 1 tsp lemon juice and cook until it reaches desired consistency. Now roll out the 100gm pista marzipan into even strips and place it around the cake. Decorate the sides with fresh cream and pour the glaze on top of it. Cool the cake in sugar a refrigerator for 30 mins Once chilled garnish the cake with cherries.

Your Sicilian Cassatta is ready

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The most AMAZING Cannoli Cake Recipe- American Cassata SECRET recipe--Revealed.

#cannolicake #Americancassata #cannoli
Made from scratch - authentic recipe from my Italian grandmother showing how to make amazing cannoli cake.

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Ingredients for Sponge Cake - /Pan di Spagna:-
6 large eggs at room temperature
2 1/3 cups all purpose flour (300 grams)
1 1/2 cups of sugar (300 grams)
1 tsp vanilla/lemon/anisette essence (optional)
9 inch spring form
Parchment paper

Ingredients for Cannoli Cream:-
2 lbs whole milk ricotta (drained at least 12 hours)
2 cups confectioners sugar (250 grams)
1/2 cup mini semi sweet chocolate chips (100 grams)
1/2 tsp vanilla extract
Pinch of cinnamon

Ingredients for Simple Syrup/Bagna:-
1 cup of water (240 ml)
1/2 cup sugar (100 grams)
2 oz Grand Marnier Liqueur (60 ml) rum can also be used
3 peels of orange
1 cinnamon stick

Ingredients for Whipped Cream:-
16 oz heavy whipping cream (480ml)
2/3 cup confectioners sugar (90 grams)
1/2 tsp vanilla extract

Almonds:-
2 cups sliced almonds (1/4 lb)

Directions:-
For Sponge Cake - /Pan di Spagna:-
Please note- It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered that if cold eggs placed in hot tap water for 5 minutes or while I get my other ingredients together they’ll be ready to use.

Step#1- Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size.
Step#2- Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy.
Step#3- Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom. Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll.
Step#4-Place on the side of pan.
Step#5- Pour batter and bake in pre heated oven at 350 degrees Fahrenheit(180 Celsius )for 40 minutes. This can be made the day before.

For Cannoli Cream:-
Step#1- In a large bowl add ricotta, confectioners sugar, vanilla and cinnamon.
Step#2- Mix with a handheld mixer for a few minutes until creamy. Using a spatula incorporate chocolate chips.
Step#3- Place in the refrigerator until ready to use.

For Simple Syrup/Bagna:-
Step#1- Bring to a boil the water, sugar, cinnamon and peels.
Step#2- Boil for a few minutes until sugar is dissolved. Cool and strain.
Step#3- Add the liqueur and set aside. It can be made the day before and stored in the refrigerator.

For Whipped Cream:-
Step#1- Place heavy cream in the freezer for about 5 minutes before whipping.
Step#2- Using a handheld mixer or a stand up mixer start whipping cream at high speed. Step#3- Add confectioners sugar a tablespoon at a time. Add the vanilla. Once cream is formed don’t over whip. Set aside in the refrigerator until ready to assemble cake.

For Almonds:-
Step#1- In a 350 degrees Fahrenheit (180 degrees Celsius) toast almonds until golden, about 10 minutes. Careful not to burn.

For Assembling Cake:-
Step#1- Cut the sponge cake in 3 even disks/rounds. The bottom of the cake which is very even will be used on top. Sorry sounds confusing, please refer to the video.
Step#2- In the middle of serving plate add a tablespoon of ricotta cream. Add your first sponge cake disk. Cream will help cake not slide off plate.
Step#3- Using a spoon slowly wet the cake with liqueur syrup. Now add ricotta cream and spread evenly.
Step#4- Place another cake disk on top and do the same with the syrup. Add ricotta cream on this layer too.
Step#5- Final cake disk on top, wet with the remainder of syrup.
Step#6- Spread a thin layer of whipped cream all around the cake. This acts as a glueing agent the almonds. Using the palm of your hand attach almonds all around the cake.
Step#7- Using a piping bag and a star/flower tip. (I used Wilton 8B) pipe little rosettes on top of cake in a circular style. Starting from the outer rim and working your way towards the middle.
Step#8- Decorate with chocolate chips.
Step#9- Let the cake rest in the refrigerator so the flavors all come together.

Enjoy!

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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Cassata Siciliana | Kitchen on the Cliff with Giovanna Bellia LaMarca

Cassata Siciliana is the perfect cake for the holidays, for a birthday, or to make just for fun. It is a classic Italian Sponge Cake made with a creamy ricotta filling. Enjoy this delectable cake and make it often!

Basic Recipe
6 eggs
1 cup sugar
1 cup self rising flour
1 teaspoon vanilla or Fiori di Sicilia

The cake in the video used 9 eggs (1 1/2 recipes) and it will serve 12 to 16 people

Filling
1 /12 lbs of Italian Deli Ricotta
1/2 cup sugar
1/2 cup citron cut in small cubes
1/2 cup mini chocolate chips

Icing
2 tablespoons whipped ricotta
2 cups confectioner's sugar
a few drops of milk if needed

Decoration
1 cup blanched sliced almonds
Candied Cherries

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MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
VIDEO EDITING: Francesca Sacco

Sicilian Cassata Cake from Brooklyn #bakery #italianfood #baking #italian #italy #cake

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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