Cassata Siciliana

Ingredients

• 6 pieces Eggs (large, room temperature, separate whites and yolks)
• 2 pieces Egg Yolks (extra yolks added to the yolk mixture for richer flavor)
• 1 cup Granulated Sugar (split half into egg whites, half into yolks)
• 1 cup All-Purpose Flour (sifted)
• 1 tablespoon Fiori di Sicilia Flavoring (approx one‑third of the bottle, optional vanilla can be used)
• 2 cups Italian Deli Ricotta (well‑drained, high‑quality)
• 2 cups Confectioners Sugar (for the frosting)
• 1 tablespoon Milk (add a few drops to adjust frosting consistency)
• 2 oz Dark Chocolate Bits (for chocolate filling)
• 2 oz Candied Citron (finely chopped, for citron filling)
• 0.5 cup Marsala Wine (sweet Italian Marsala, used to soak the sponge)
• 0.25 cup Sliced Almonds (to coat the sides of the cake)
• 12 pieces Candy Cherries (for garnish on top)
• as needed Non‑Stick Cooking Spray (spray pan thoroughly)

Instructions

1. Separate Eggs

   Bring six large eggs to room temperature. Crack each egg on a flat surface and separate the whites from the yolks into two large mixing bowls. Add two extra yolks to the yolk bowl for extra richness.

   Time: PT5M

2. Whip Egg Whites

   Using a balloon whisk or stand mixer on high speed, whisk the six egg whites until foamy. Gradually add half a cup of granulated sugar and continue whisking until stiff, glossy peaks form.

   Time: PT5M

3. Beat Yolks with Sugar and Flavoring

   In the yolk bowl, add the remaining half‑cup of sugar, the two extra yolks, and one tablespoon of Fiori di Sicilia (or vanilla). Beat on medium speed until the mixture is pale, thick, and smooth.

   Time: PT5M

4. Incorporate Flour and Remaining Whites

   Sift one cup of all‑purpose flour over the yolk mixture. Gently fold the flour in using a spatula. Then add the remaining egg whites in three batches, folding each batch until just incorporated. Avoid over‑mixing.

   Time: PT5M

5. Prepare Pan and Preheat Oven

   Generously spray the removable‑bottom quiche pan and the larger baking sheet with non‑stick cooking spray. Place the quiche pan on the baking sheet to catch any overflow. Preheat the oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

6. Bake the Pandispania Sponge

   Pour the batter into the prepared pan, smoothing the top. Bake for 20 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

   Time: PT20M

   Temperature: 350°F

7. Cool and Unmold

   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then run a thin knife around the edges, invert onto a cooling rack, and peel off the removable bottom. Allow the cake to cool completely before filling.

   Time: PT15M

8. Prepare Ricotta Filling

   In a large bowl, combine the drained ricotta with half a cup of granulated sugar. Beat until the texture is smooth as silk. Reserve two tablespoons of this ricotta for the final frosting. Divide the remaining mixture into two equal bowls.

   Time: PT10M

9. Add Flavorings to Fillings

   To one bowl, fold in the dark chocolate bits; to the other, fold in the finely chopped candied citron. Mix gently until evenly distributed.

   Time: PT5M

10. Create Marsala Soak

    Fill a small sprayer bottle with sweet Marsala wine. Lightly spray the top and sides of the cooled sponge, allowing the liquid to soak in evenly. The cake will absorb the wine without becoming soggy.

    Time: PT5M

11. Assemble the Cake

    Slice the soaked sponge horizontally into two even layers. Spread the chocolate‑ricotta filling on the bottom layer, then place the second layer on top. Spread the citron‑ricotta filling over the top layer, smoothing the surface.

    Time: PT5M

12. Make Ricotta Frosting

    In a clean bowl, combine the reserved two tablespoons of ricotta with two cups of confectioners sugar. Add a few drops of milk, beating until the frosting is thick, glossy, and spreadable.

    Time: PT10M

13. Frost and Decorate

    Spread the ricotta frosting over the top and sides of the assembled cake. Press sliced almonds onto the sides for a crunchy coating. Place candy cherries around the rim as a decorative crown.

    Time: PT5M

14. Chill and Serve

    Refrigerate the finished cassata for at least 30 minutes to set the frosting. Slice with a sharp knife, serve chilled, and enjoy!

    Time: PT30M

    Temperature: 4°C

Nutrition Facts

Calories

350

Protein

6g

Carbohydrates

45g

Fat

12g

Fiber

1g