The Best Cassata Siciliana Recipe! 🇮🇹🍰✨
Cassata Siciliana is a traditional Italian dessert from Sicily, combining layers of fluffy sponge cake, sweet ricotta filling, and a stunning marzipan and candied fruit decoration. It’s the ultimate showstopper for special occasions!
Ingredients
For the Sponge Cake (Pan di Spagna):
6 large eggs, at room temperature
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
For the Ricotta Filling:
2 cups fresh ricotta cheese (well-drained)
¾ cup powdered sugar
½ cup mini chocolate chips
⅓ cup candied orange peel, finely chopped
1 teaspoon vanilla extract
For the Syrup:
½ cup water
¼ cup granulated sugar
2 tablespoons Marsala wine or orange liqueur
For the Decoration:
1 pound marzipan
Green and yellow food coloring (optional)
1 cup powdered sugar (for rolling marzipan)
Assorted candied fruits (cherries, orange slices, and citron)
1 cup powdered sugar (for glaze)
1-2 tablespoons milk
Instructions
1. Make the Sponge Cake:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
Beat the eggs and sugar in a stand mixer until thick and pale (about 8-10 minutes).
Gently fold in the sifted flour and vanilla extract until fully incorporated.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely, then slice horizontally into 3 layers.
2. Prepare the Ricotta Filling:
In a large bowl, beat the ricotta with powdered sugar until smooth.
Stir in the chocolate chips, candied orange peel, and vanilla extract. Chill until ready to use.
3. Make the Syrup:
Combine water and sugar in a small saucepan. Heat until the sugar dissolves, then remove from heat.
Stir in the Marsala wine or orange liqueur and let cool.
4. Assemble the Cake:
Place one layer of sponge cake on a serving plate. Brush generously with the syrup.
Spread half the ricotta filling over the cake. Repeat with the second layer of cake, syrup, and filling.
Top with the
