Cassata Cake 😍 

For as long as I can remember in my family, during the warm days, it's time for Sicilian cassata... Today I propose the family recipe, different from those you find in bars, I hope you like it as I like it for generations now... The Sicilian cassata is the queen among the typical Sicilian sweets, a sumptuous ricotta cake, greedy, rich and majestic, the homemade recipe as in pastry. A dessert that requires multiple steps, which in reality is not as difficult as it seems. Achievable safely even at home, following step by step my recipe. The cassata is the most famous Sicilian dessert and requires different preparations, manual skill, many ingredients and the right rest. Are you ready to accept the challenge?

INGREDIENTS

1 half kg of ricotta cheese

550 gr caster sugar

150 gr of wheat starch

150 gr of vanilla icing sugar

6 eggs

2 sachets of baking powder

2 sachets of vanillin

1 vial and a half of rum aroma

water to taste

3 tablespoons caster sugar

2 sachets of ciobar

a cup of milk

100 gr of chocolate drops

100 gr of colored tails

candied red cherries

PREPARATION

The preparation begins the day before... Mix the ricotta with the sugar and let it rest until the next day, stirring occasionally. Prepare the base for the cassata. Separate the yolks from the whites. Beat the egg whites until stiff, at this point add, alternately, starch and icing sugar. With an electric blender beat the egg yolks until they become light and fluffy, add them to the egg white mixture. Finally, add the baking powder and vanillin. Pour the mixture into a greased and floured baking pan and bake in a pre-heated oven at 180 ° C for about 20 minutes. The next day... Pass the ricotta cheese through a sieve and add the chocolate chips. Prepare a syrup by cooking a cup of water with 3 tablespoons of granulated sugar and once cold add the vials of rum. Prepare the ciobar according to recipe on the package. Divide the base of the cassata in half and wet with rum, stuff with ricotta and cover with the other layer of cake, also wet with rum and cover the surface with more ricotta. Brush the ciobar on the edge, decorate with colored tails and candied cherries.

Preservation

The Sicilian cassata can be kept in the refrigerator for another 48 hours. While you can freeze it and consume it within 3 months.