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

When Italian cheese ricotta appeared in our fridge, the question arose: what interesting and delicious dishes can we prepare with it? But we wanted something not banal, but more authentic and traditional. Google only returned variations of cheesecakes and spinach casseroles. “Boring!” – we said and went to the GPT chat for advice with the appropriate 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 cake batter. For 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 and beat with a mixer until mayonnaise-like consistency.

Sift the flour and add the baking powder to it.

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

Gently, using a silicone spatula, mix the batter until the lumps of flour disappear.

Pour the resulting mixture into a round springform pan.

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 pan and the characteristics of the oven, this time may vary, so we focus on the golden color of the sponge's surface and also poke it with a wooden skewer. If it comes out dry and the batter does not stick to it – the sponge is ready.

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

Next, divide the prepared mixture 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 (in each separately) and mix. Leave the smallest container 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.

We will soak each layer with Amaretto, and then place the filling on the soaked layer.

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

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

We left it overnight for all the flavors to combine and soak in. It is worth mentioning that ricotta is a rather neutral and “even” cheese in terms of flavor qualities, without acidity. Therefore, the cake turns out 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 fridge. It turned out quite delicious, despite the visual part, which still needs some work ;)

Try making this dessert yourself! Enjoy!