Cassata Siciliana: la ricetta originale della Pasticceria Cappello di Palermo

Ingredients

• 6 large Eggs (room temperature)
• 200 g Granulated Sugar (for sponge cake)
• 30 g Corn Starch (for sponge cake)
• 200 g Caputo Pastry Flour (high‑protein Italian pastry flour)
• 200 ml Water (for pistachio marzipan)
• 100 g Orange Blossom Honey (for pistachio marzipan)
• 150 g Granulated Sugar (for pistachio marzipan)
• 250 g Pistachio Powder (finely ground Sicilian pistachios)
• 1 kg Fresh Sheep's Milk Ricotta (for ricotta cream)
• 275 g Granulated Sugar (for ricotta cream (reduced amount for modern recipe))
• 100 g Chocolate Chips (folded into ricotta cream)
• 300 g Candied Mixed Fruit (candied orange peel, citron, pumpkin, figs, cherries, pears for decoration)
• 200 g Fondant Sugar (heated to 70°C for glaze)
• 2 large Egg Whites (for Italian‑style icing)
• 200 g Icing Sugar (for Italian‑style icing (1 part egg white to 5 parts sugar))
• 50 g Silver Sugar Balls (for final decoration)
• 1 sheet Parchment Paper (for rolling out marzipan)
• 1 piece Cassata Mold (traditional round or square mold)
• 1 piece Pressing Weight (to press the assembled cassata)
• 1 piece Rolling Pin (for flattening marzipan)
• 1 piece Piping Bag (for icing decoration)

Instructions

1. Prepare Sponge Cake Batter

   Whisk the 6 eggs with 200 g granulated sugar until the mixture reaches about 50 °C, then gradually fold in the corn starch, Caputo pastry flour and a pinch of salt using a bottom‑to‑top motion.

   Time: PT15M

2. Bake the Sponge Cake

   Pour the batter into a greased baking pan, tap twice firmly to release large air bubbles, and bake at 165 °C for 70 minutes until a toothpick comes out clean.

   Time: PT1H10M

   Temperature: 165°C

3. Make Pistachio Marzipan

   In a saucepan combine 200 ml water, 100 g orange‑blossom honey and 150 g granulated sugar. Heat to 114 °C, then slowly drizzle in 250 g pistachio powder while stirring continuously until the mixture reaches 115 °C and forms a glossy paste.

   Time: PT10M

   Temperature: 114°C

4. Rest Pistachio Marzipan

   Spread the warm marzipan onto a sheet of parchment paper, roll to a uniform thickness, then let it rest at room temperature for 12 hours to develop flavor and firmness.

   Time: PT12H

5. Prepare Ricotta Cream

   Sift 1 kg fresh sheep's milk ricotta through a fine mesh sieve to remove lumps, then stir in 275 g granulated sugar and 100 g chocolate chips until smooth. Refrigerate the mixture for about 2 hours.

   Time: PT2H10M

6. Roll and Cut Marzipan Strips

   After the marzipan has rested, dust the work surface with icing sugar, roll the marzipan to the same thickness as the sponge cake, and cut thin strips for the checkerboard pattern.

   Time: PT10M

7. Assemble the Base

   Line the cassata mold with a thin layer of marzipan strips, dark side inward, and press gently. Trim excess marzipan with a knife held tip‑up.

   Time: PT5M

8. Add Ricotta Filling

   Spoon the chilled ricotta cream into the center of the mold, spreading evenly with a spatula. Ensure the filling reaches the edges so the cake won’t be empty after unmolding.

   Time: PT5M

9. Press and Chill

   Place the remaining marzipan strips on top, cover with a weight, and refrigerate for at least 2 hours to set the shape.

   Time: PT2H

10. Glaze the Cassata

    Heat 200 g fondant sugar in a saucepan to 70 °C, then spread the warm glaze over the cake from the center outward with a spatula.

    Time: PT5M

    Temperature: 70°C

11. Decorate with Candied Fruit

    Arrange candied pumpkin petals, orange segments, figs, cherries, and pear halves on the glazed surface. Press lightly so the fruit adheres.

    Time: PT15M

12. Finish with Italian‑Style Icing

    Mix 2 egg whites with 200 g icing sugar (1:5 ratio) to a smooth royal icing, pipe decorative borders, and sprinkle silver sugar balls for sparkle.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

8 g

Carbohydrates

55 g

Fat

20 g

Fiber

2 g