CASSATA ALLA SICILIANA (Sicilian Cream Cake)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Casserole
- 114 pounds ricotta
- Sponge cake
- Cream
- 1 teaspoon vanilla
- 2 tablespoons candied fruit
- Cut
- 2 cups sugar
- 1 tablespoon chocolate
Contains
GlutenEggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 114 pounds ricotta 1 tablespoon chocolate bits 2 cups sugar 2 tablespoons candied fruit, 1 teaspoon vanilla cut into small pieces 1 jigger créme de cacao or 1 recipe pan di Spagna (sponge any other favorite liqueur cake) (see index) Place ricotta, sugar, vanilla and créme de cacao in bowl and mix well with wooden spoon until smooth and fluffy (about 10 minutes).
- Add chocolate bits and fruit and mix well.
- Cut sponge cake into l-inch slices and line casserole bottom and sides with cake slices.
- Pour ricotta cream over cake, cover with more cake slices and keep in refrigerator overnight or for at least 4 hours.
- Turn over onto serving dish and sprinkle top with confectioners’ sugar.
Plating
Cookware for this recipe
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Casserole pot
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Mixing bowl
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Chef's knife
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Wooden spoon
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Spatula