Italian Sicilian Cassata Recipe | Bake With Maria Goretti | #iwanttobakefree
#ItalianSicilianCassataRecipe #SicilianCassataRecipe #SicilianCasata #BakeWithMaria #iwanttobakefree #Lovefood
Ingredients & Method :
Sicilian Cassata : In a bowl whisk 6 egg yolks and add 60gm white sugar gradually. Whisk it again.Add 1 tsp orange zest,25ml lemon juice and120gm cake flour.Whisk it into a homogeneous batter.In a separate bowl take 6 egg whites and whisk until
it forms soft peaks. now fold the egg whites into the cake batter mix in three parts. Spray 1-2 tbsp butter in a baking container and pour the batter in it. now in a preheated oven at 180°C bake for 20 mins.
Your sponge cake is ready.
For the Ricotta filling: In a bowl add 45gm ricotta cheese and 40gm icing sugar. Mix it well. Add 60gm grated chocolate, 20gm chopped toasted almonds, 30gm chopped candied cherries and ½ tsp cinnamon powder. Mix it well.
Your ricotta filling is ready.
now cut the top layer of the baked sponge cake and divide it into two equal portions from centre. Place a cling film in a baking container and add one layer of sponge cake as a base. Smear 6 tbsp rum syrup and pour the ricotta filling over it Cover the filling with last layer of sponge cake and smear rest of the rum syrup.
For Sugar Glaze: In a pan add 100gm powdered sugar and 200ml water. Simmer it on a low flame. Add 1 tsp lemon juice and cook until it reaches desired consistency. Now roll out the 100gm pista marzipan into even strips and place it around the cake. Decorate the sides with fresh cream and pour the glaze on top of it. Cool the cake in sugar a refrigerator for 30 mins Once chilled garnish the cake with cherries.
Your Sicilian Cassatta is ready
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