Sicilian cassata cake

Category: Confectionery
Sicilian cassata cake

Ingredients

Biscuit:
eggs 6 pcs
flour 150 g
sugar 150 g
zest with half a lemon
Cream:
sugar 150 g
ricotta (cottage cheese 5% fat) 500 g
White chocolate 50 g
zest with half a lemon
peaches (canned) 150 g
Brown sugar 1 tbsp
Impregnation:
sugar 2 tbsp
Martini 50 ml
Glaze:
powdered sugar 280 g
lemon juice 2 tbsp
milk 3-4 tbsp

Cooking method

  • 1.Beat eggs with sugar until fluffy. Begin beating at a slow speed, gradually increasing to maximum. Beat for at least 10 minutes - by the end of the process, the mass should increase 4-5 times and have the consistency of thick sour cream.
  • Sicilian cassata cake

The dish is designed for

8-10 servings

Time for preparing:

about 2 hours

Cooking program:

oven

National cuisine

italian

Note

Incredibly airy, practically not greasy, moderately sweet dessert. Preparing is not at all difficult and fast enough.
In the current hot weather, that's it.
I like this recipe for its versatility - slightly change the fillers in the cream or impregnation and you can enjoy new flavors. Try it, highly recommend.
Cook with love and bon appetit!

Ilona
I will burst from bookmarks, I love cakes soooo !!! And this one is promised both easy and fast !!! who has a heat ... we have a cold which day, today it is a little warmer, and tomorrow it will be cold again.
MariS
Marish, the name alone is worth it ... A beautiful cake - delicious! And it's good that it prepares quickly.
Twist
Ilona, ​​Marish, making a cake is really faster than describing the process!

who has it hot ... we have cold which day
we have now, almost at eight in the evening on the thermometer +29.
Gasha
Quote: MariS

the name alone is worth ...

aha ... cantata, passionata ... Marish, class!
Twist
Gashenka, thank you very much !
Merri
Bookmark this immediately! Belissimo!
Twist
Irisha, Thank you! I'm glad I liked the recipe.
Sabrina
Quote: ilonnna

I will burst from bookmarks, I love cakes soooo !!!
If only from bookmarks Yes girls, feed me here

Marine Thank you very much With peaches mmmmm ..... already drooling !!!
Twist
Sabrina, bake for health and with pleasure!
Alexandra
Marinochka, a wonderful tender summer cake, simple and elegant!
Twist
Alexandra, Thank you! I am very pleased that you liked the recipe.
eroshka
Marina, such a beauty !!! Urgently bookmark !!!
Twist
Ksyusha, Thank you! I will be very pleased if you use the recipe.
eroshka
Of course I will! Photo report from me ...
Twist
Ksyusha, I will wait!
Pani Zyuzya
So. I baked my husband's DR. There are no photographs, well, before I had time to capture it in a cut, they ate it right away. Even my mother-in-law said the cake was a success.
Akimell
Twist , many thanks for the wonderful recipe! I baked, as they say, from nothing to do, and the result exceeded the wildest expectations !!!
Can you please tell me how you get such a smooth sponge cake? I always have a slice, I sinned on the oven, but this time I baked with my parents and still the result is the same. Tell me what's the secret?
But, in spite of everything, the relatives appreciated the cake, and they are very picky. Thank you very much again!
Twist
Akimell, I am very glad that the baking was a success and your family appreciated it !!!

Can you please tell me how you get such a smooth sponge cake?
If this biscuit also rose "in a hill", then two very simple reasons are possible: either they did not beat it or, conversely, overdid it.
Tell me what's the secret
And there are just no secrets, but there are many factors that affect the result in each specific case - both the quality of the eggs and their temperature, the quality of sugar (it is better to use fine crystalline, it greatly facilitates whipping and improves the result), the same flour is also different. The list can be long. We have a huge section on the forum on all kinds of confectionery tricks. Have you looked there? There is a lot of information.
P.S. I will be glad to communicate on "you" and by name.
Akimell
Marina, thank you, I will definitely study the confectionery section.

Me, please, also on "you"
Twist

Me, please, also on "you"
Agreed.
metel_007
Marina, but my biscuit did not rise well, I didn’t beat it. What to do to redo, or use this one? The cakes will not be too dense, how will it affect the taste?
Twist
Olya , forgive me for writing so late - I was away and just got to my computer. Wish the biscuit rose badly
Most likely you didn’t whip up to the required "condition". This biscuit usually comes out without problems and always rises well and evenly. Of course, the fresher the eggs and the finer the sugar, the better. But a well-whipped biscuit can also be "planted" if flour is added in too large portions or mixed with a mixer.
I think the cake is long gone. But can you share what happened in the end? Didn't you redo the cakes, did you use the ones that were already ready?
metel_007
Marina did not remake the biscuit, she left it for the family. My homemade eggs are fresh, and the sugar is not very fine, and the mixer is manual, I think I definitely didn't beat it. In principle, it turned out to be a good fresh dessert, only the cakes are dense. And for the festive table I made "Monastyrskaya hut".
Twist
Olya, it's good that everything worked out and ended well. By the way, I don't know why, but it always takes more time for me to beat home eggs. Although it is not necessary with store-bought times. Here it is important for yourself to catch the moment when whipping, when the result during baking is satisfying and already focus more on it.
@Firefly@
Thanks for the drop dead delicious recipe. I fell in love with everyone, I do it very often.
Twist
Svetlana, nice to meet! I am very pleased that the cake came to my soul! Eat to your health!
Zakharovna
An innovation on the site and not so bad: old recipes are visible.
The cake is great! I baked for a long time, according to Lisa's magazine. It seemed complicated then. Now, probably not very much. I would recommend trying some pretentious event.

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