cassata siciliana
easy
60 mins
60 mins
Ingredients
- 4 eggs (Gr. M), 1 pinch of salt
- 400 g sugar, 2 p. vanillin sugar
- 75 g flour, 25 g cornstarch
- 1/2 TEASPOON Baking Powder
- 50 g gem. almonds, 50 g pistachios
- 150 g kand. Fruits (e.g. pineapple, cherries, candied lemon peel, candied orange peel)
- 150 g Dark chocolate
- 9 sheets white gelatine
- 750 g Ricotta (Italian cream cheese)
- 4 TABLESPOONS clear cherry liqueur, 500 g whipped cream (e.g. Maraschino)
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat egg whites and salt until stiff, adding 100 g sugar and 1 p. vanillin sugar. Beat the egg yolks separately into the mixture. Sift flour, starch and baking powder into the mixture and fold in almonds. Brush into the mould. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3. for approx. 25 minutes. Let it cool down
- 2
Chop pistachios, fruit and chocolate. Soak gelatine in cold water. Boil 1/8 l water and 300 g sugar while stirring for about 5 minutes to make syrup. Remove from the stove. Squeeze out the gelatine and dissolve in it. Stir ricotta and liqueur until creamy. Gradually stir into the syrup. Chill for about 10 minutes until it starts to gel
- 3
Line a deep bowl (26 cm Ø) with foil. Cut the biscuit 1x. Cut the upper cake layer into 8 cake pieces and place them in the bowl with the tips pointing downwards.
- 4
Whip 250 g cream until stiff. Add pistachios, fruits and chocolate to the cream. Pour into the bowl. Press 2. sponge cake on top. Chill overnight
- 5
Whip 250 g cream and 1 p. vanillin sugar until stiff. Turn out the cassata, remove the foil. Spread with cream. Sprinkle with pistachios, fruits and chocolate
- 6
Drink: Cappuccino and a glass of Marsala dolce (sweet)
Nutrition Facts
390 kcal
40 g
20 g
9 g
More Delicious Recipes
