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Try SavoraCassata Siciliana (The Royal Version)
Embark on a delightful baking adventure with this traditional Sicilian Cassata! This recipe guides you through creating your own almond paste (Pasta Reale), a light sponge cake (Pan di Spagna), and a perfectly tempered royal icing. Get ready to craft a stunning dessert adorned with candied pumpkins and intricate piping.
Ingredients
- Almonds250 g
- Powdered Sugar250 g
- Egg Whites2
- Vanilla Extract1 tsp
- All-Purpose Flour150 g
- Sugar150 g
- Eggs4
- Baking Powder1 tsp
- Ricotta Cheese500 g
- Candied Fruit (Zuccata)200 g
- Royal Icing Sugar300 g
- Water60 ml
- Marzipan200 g
- drops Green Food Coloring2
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Learn MoreMethod
**Pasta Reale (Almond Paste):** Grind almonds and powdered sugar in a food processor until finely ground. Add egg whites and vanilla extract. Mix until a smooth paste forms. Divide the paste and add green food coloring to one half.
**Pan di Spagna (Sponge Cake):** Preheat oven to 350°F (175°C). Whisk eggs and sugar until light and fluffy. Gently fold in flour and baking powder. Pour into a greased and floured cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
**Ricotta Filling:** Mix ricotta cheese with sugar to taste. Add small pieces of candied fruit.
**Royal Icing:** Mix royal icing sugar with water until a smooth, pipeable consistency is achieved.
**Assembly:** Cut the sponge cake into layers. Line a round bowl with plastic wrap. Layer the green almond paste and plain almond paste around the bowl. Place a layer of sponge cake at the bottom. Fill with the ricotta filling. Cover with another layer of sponge cake.
**Decoration:** Invert the cassata onto a serving plate. Cover with royal icing. Decorate with candied fruit and intricate piping.
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