Sicilian Cassata Cake
Sicilian Cassata Cake – An Unforgettable Italian Delight
Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour 10 minutes
Servings: 12
I invite you to discover the magic of the Sicilian Cassata cake, a refined dessert full of flavor and tradition, originating from the island of Sicily. This cake is perfect for any celebration and will surely impress your guests. It combines a fine vanilla cream with dried fruits and a shiny glaze, creating a spectacular contrast in every slice. Let's get started!
Ingredients:
For the cake base:
- 300 g of flour
- 200 g of sugar
- 4 eggs
- 100 ml of milk
- 100 ml of extra virgin olive oil
- 1 packet of baking powder
- 1 teaspoon of vanilla extract
- A pinch of salt
For the vanilla cream:
- 500 ml of milk
- 150 g of sugar
- 4 egg yolks
- 50 g of cornstarch
- 1 teaspoon of vanilla extract
For the filling:
- 200 g of candied fruits (oranges, lemons, cherries)
- 100 g of ground almonds (optional)
For the glaze:
- 200 g of powdered sugar
- 2-3 tablespoons of water
- 1 tablespoon of lemon juice
- Candied fruits for decoration
Preparation:
1. Start by preparing the cake base. Preheat the oven to 180°C. In a large bowl, beat the eggs with the sugar until they become a fluffy mixture. Add the milk, olive oil, vanilla extract, and a pinch of salt, mixing well.
2. In another bowl, combine the flour with the baking powder. Gradually incorporate the flour mixture into the wet mixture, stirring gently until well combined. Pour the batter into a cake pan lined with parchment paper and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
3. Meanwhile, prepare the vanilla cream. In a saucepan, bring the milk to a boil. In a separate bowl, beat the egg yolks with the sugar and cornstarch. When the milk boils, gradually add it to the egg mixture, stirring constantly. Return the mixture to the heat and simmer on low, stirring continuously until the cream thickens. Remove from heat and add the vanilla extract. Let it cool.
4. Once the cake has cooled, cut it into two or three layers. Between each layer, place a mixture of vanilla cream, candied fruits, and ground almonds. This mixture will add a crunchy texture and rich flavor.
5. For the glaze, mix the powdered sugar with water and lemon juice until you obtain a smooth paste. Cover the cake with the glaze, ensuring it is evenly distributed over the entire surface. Decorate with candied fruits for a festive look.
6. Let the cake sit in the refrigerator for at least 2 hours before serving, so the flavors can blend perfectly.
Practical suggestions:
- Use high-quality candied fruits for a more intense flavor.
- You can replace almonds with walnuts or hazelnuts, depending on your preferences.
- For a fresh touch, add a few mint leaves as decoration.
- The cake can be made a day in advance, becoming even tastier as the flavors meld together.
Savor every slice of this Sicilian Cassata cake, a true feast for the senses that will bring a touch of Italy to your home!
BATTER: Preheat the oven to 180°C. Separate the eggs. Beat the egg whites with a mixer along with the vanilla sugar and regular sugar until frothy. Add the egg yolks and vanilla essence. Turn off the mixer and continue with a whisk. Add the flour and cornstarch. Line a 24 cm diameter baking pan with parchment paper, then pour in the batter. Bake at 180°C for 20-25 minutes. Test with a toothpick, then remove and let cool on a wire rack. Cut into 3 layers. CREAM: In a bowl, combine liquid cream, milk, and cream powder. Mix until it becomes creamy. Be careful not to overwhip the cream, or you’ll end up with butter! Add the Ricotta cheese, drain the fruits from whiskey and add them to the cream. Also, add grated chocolate. Mix and fill the 3 layers of batter in the order: batter, cream, batter, cream, batter. Cover with plastic wrap and refrigerate until the next day. FLORENTINE HAT: Knead the above ingredients, wrap in foil, and refrigerate for about 30 minutes. Preheat the oven to 150°C. Roll out a sheet of dough and place it in a 24 cm diameter cake pan. Bake for about 15 minutes. How to assemble the Florentine hat: Preheat the oven to 180°C. Melt the butter with sugar and honey. Add whipped cream and mix until everything dissolves. Incorporate the remaining ingredients and spread them over the previously baked sheet. Bake for about 15 minutes. Let it cool, then cut into 16 cake slices to place on the large cake, each topped with a rosette of whipped cream. I didn’t whip the cream, so I placed an amaretini under each triangle. Enjoy your meal! The recipe for Sicilian Cassata Cake was proposed by Scheherazade on the recipe forum.
Ingredients: Base: 3 eggs, 6 tablespoons sugar, 4 packets vanilla sugar, 3 tablespoons flour, 3 tablespoons cornstarch. Cream: 400 ml whipped cream, 2 boxes vanilla cream powder, 150 gr Ricotta cheese, 300 gr candied lemon and orange peel soaked in whiskey, 300 ml milk, 50 gr grated chocolate. For the Florentine hat: 60 gr butter or margarine, 30 gr powdered sugar, a pinch of salt, 1 egg yolk, 150 gr flour, a vial of vanilla essence. Florentine hat caramel: 50 gr butter, 100 gr sugar, 30 gr honey, 125 ml whipped cream, 100 gr pistachios, 100 gr grated almonds, 50 gr candied cherries (I used dried apricots).
Tags: cake recipes cream cake fruit cake
