The baked cassata is a typical Sicilian dessert: a shell of soft shortcrust pastry filled with a delicious ricotta cream and chocolate chips. It is prepared in a round flared mold and entirely dusted with powdered sugar with diagonal stripes of ground cinnamon.
The evening before, drain the ricotta in a colander lined with cotton kitchen cloths to remove the whey.
Prepare the Sicilian shortcrust pastry, wrap it in cling film and refrigerate.
The next day, sift the ricotta, weigh it and add the sugar (about half the weight of the ricotta). Mix and add the chocolate chips.
Roll out the shortcrust pastry into a thin sheet and line a buttered and floured round flared cake pan, trimming any excess pastry.
Add crumbled biscuits or pieces of sponge cake to the bottom, then pour in the ricotta cream and level it.
Cover with another layer of shortcrust pastry, seal the edges and make small slits on the surface.
Bake in a preheated fan oven at 180°C on the first shelf from the bottom for about 45 minutes.
Allow the cassata to cool completely before removing it from the pan and decorate with powdered sugar and cinnamon.
Let the cassata rest for a whole night before serving.
Round flared cake pan
Rolling pin
Colander
Cotton kitchen cloths
Store in the refrigerator and remove 10 minutes before serving.
Traditional Sicilian recipe with roots in the period of Arab domination.
Italia, Sicilia
| Energy (kcal) | 293.37 |
| Carbohydrates (g) | 43.31 |
| of which Sugars (g) | 27.17 |
| Fat (g) | 11.25 |
| of which Saturates (g) | 5.9 |
| Protein (g) | 7 |
| Fiber (g) | 0.89 |
| Sale (g) | 1.37 |
