Cassata Siciliana
Si queréis sorprender durante estas fiestas, os recomiendo que os animéis a preparar esta maravilla, Cassata Siciliana.
La cassata siciliana es un postre tradicional de Sicilia, una región en el sur de Italia. Su historia se remonta a la época árabe, cuando Sicilia estuvo bajo dominio musulmán durante varios siglos, desde el siglo IX hasta el siglo XI.
La palabra cassata tiene raíces árabes, derivada de la palabra árabe quas'at, que se refiere a un recipiente utilizado para contener alimentos. Durante el dominio árabe en Sicilia, se introdujeron diversos ingredientes y técnicas culinarias, incluyendo el uso de almendras, azúcar y cítricos, ingredientes que forman parte de la cassata.
Destaca por su exquisita presentación y combinación de sabores, que a menudo incluye un bizcocho esponjoso empapado en licor, relleno de ricotta endulzada con azúcar y aromatizada con cítricos y chocolate. La decoración puede incluir mazapán, tradicionalmente verde, frutas confitadas y glaseado de azúcar.
Se considera un postre emblemático de la región y es apreciada tanto por los lugareños como por los visitantes.
La receta escrita completa junto con la historia puedes encontrarla en mi web: bake-street.com
If you want to surprise during this festive season, I recommend you to prepare this delicious elaboration, Cassata Siciliana.
It's a traditional dessert from Sicily, a region in southern Italy. Its history dates back to Arab times, when Sicily was under Muslim rule for several centuries, from the 9th to the 11th century.
The word 'cassata' has Arabic roots, derived from the Arabic word 'quas'at', which refers to a container used to hold food. During Arab rule in Sicily, various ingredients and culinary techniques were introduced, including the use of almonds, sugar and citrus fruits, all of which are ingredients in cassata.
It is notable for its exquisite presentation and combination of flavours, which often includes a fluffy sponge cake soaked in liqueur, filled with ricotta sweetened with sugar and flavoured with citrus and chocolate. Decoration may include marzipan, traditionally green, candied fruit and sugar glaze.
It is considered an emblematic dessert of the region and is appreciated by locals and visitors alike.
You can find the complete written recipe and origin on my website: bake-street.com/en
#bakestreet #cassatasiciliana #Tarta #pasteleriaretro #vintagecake #frutasconfitadas #mazapan
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The Cassata of Oplontis: two thousand years of history in a dessert
Our chef Alessandra Calvo shows us a sweet as ancient as it is mysterious, the image of which appears in a fresco of the Villa di Poppea, inside the Oplontis excavations.
Read the story:
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.
Sicilian cassata
Cassata, typical Sicilian sweet, made with ricotta cream Arata.
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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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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