Sicilian-style cassata: step-by-step recipe with photos

When Italian cheese ricotta appeared in our fridge, the question arose: what interesting and tasty dishes can we prepare with it? But we wanted something not banal, but more authentic and traditional. Google only showed variations of cheesecakes and spinach casseroles. “Boring!” – we said and went to the GPT chat for advice with a relevant request.

Among the options it suggested, we chose the traditional Italian dessert – cassata sponge cake, which from the photos on the internet looked more like grandma's pie with a ton of candied fruits and various decorations. Which is basically what it is.

But we decided to minimize the recipe and make a more conservative modification of this pastry. It turned out delicious and somewhat reminiscent of panettone. Perhaps due to the candied fruits and chocolate drops that we added to the cheese filling and the light almond flavor (since we soaked the layers with Amaretto liqueur). So, let's move on to describing our experience.

For decoration – optionally almond flakes, colored candied fruits, that is, to your taste.

First, we will prepare the sponge dough. To do this, carefully separate the egg whites from the yolks so that not a drop of yolk gets into the whites.

Beat the egg whites with a mixer until stiff peaks form. Add sugar to the yolks, beat with a mixer until mayonnaise-like consistency.

Sift the flour, add the baking powder to it.

In a large bowl, we start to combine the beaten egg whites, yolks, and flour.

Carefully, with the help of a silicone spatula, mix the dough until the flour lumps disappear.

Pour the resulting mass into a round removable form.

Preheat the oven to 180 degrees (with the top and bottom heating elements on and convection mode) and bake the sponge for 30 minutes.

Depending on the height of the form and the characteristics of the oven, this time may vary, so we focus on the golden color of the sponge surface, and also pierce it with a wooden skewer. If it comes out dry and the dough does not stick to it – the sponge is ready.

Remove the sponge from the oven to cool. In the meantime, we will prepare the filling with ricotta. In a bowl, combine the cheese with powdered sugar and beat with a mixer until smooth.

Next, divide the prepared mass into three portions in three separate containers: two with 250 g each, and one with 100 g. In the bowls with the same amount of filling, add the candied fruits and drops (each separately) and mix. The smallest container is left for decorating the cake.

When the sponge has cooled, it's time to cut it into several layers. We decided to cut it into three separate layers. Cut carefully and slowly so that the sponge does not crumble.

Each layer will be soaked with Amaretto, and we will place the filling on the soaked layer.

On the top layer, place 100 g of the ricotta and sugar filling, sprinkle with almond flakes on top.

Cover the cake with a lid and place it in the refrigerator to soak.

We left it overnight for all the flavors to combine and soak. It is worth mentioning that ricotta is quite a neutral and "even" cheese in terms of taste, without acidity. Therefore, the cake turns out to be quite sweet. But this is a rather subjective characteristic that does not diminish its taste qualities. After all, cassata is a combination of delicate sponge, citrus candied fruits, almond in the form of liqueur and flakes, and in our case – also chocolate.

In the photo – cassata that soaked overnight in the refrigerator. It turned out quite delicious, despite the visual part, which still needs some work ;)

Try making this dessert yourself! Enjoy!