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We hope you got insight from reading it, now let's go back to cassata siciliana (without eggs) recipe. To make cassata siciliana (without eggs) you need 12 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to make Cassata Siciliana (without eggs):
- Get 7 of " vanilla sponge.
- Prepare 1 of small vanilla sponge for the sides.
- Provide 500 gms of ricotta cheese.
- Use 150 gms of sugar.
- You need 100 gms of chocolate, roughly chopped.
- Provide 1 tsp of vanilla extract.
- You need 50 gms of candied fruits.
- Get 50 gms of pistachio nuts, chopped.
- You need 50 gms of hazelnuts, chopped.
- Prepare of Rind of 1 lemon.
- You need 40 ml of orange juice.
- Provide 600 gms of green marzipan.
Steps to make Cassata Siciliana (without eggs):
- In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside..
- Line a round, loose bottom cake tin with cling film..
- Roll out marzipan and line the bottom and sides of the tin..
- Brush the marzipan with apricot jam..
- Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides..
- Line the cake over the bottom and sides of the marzipan..
- Spoon the ricotta mixture over the cake till the top..
- Place the second cake over the ricotta mixture and press further down..
- Refrigerate for 5hrs..
- Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film..
- Ready to serve..
La Cassata è l'emblema della storia della Sicilia, la Il Simbolo della tradizione dolciaria siciliana e della storia multiculturale di questa terra. Nella nostra produzione la cassata si arricchisce di una speciale lavorazione della ricotta che ne fa un prodotto unico nel panorama delle pasticcerie siciliane. Cassata is traditionally made with sheep's milk ricotta, which is probably hard to obtain if you don't live in Italy. It is quite easy and delicious to make ricotta yourself, and that is what I did for this cassata as well. Perhaps I can find a source for sheep's milk somewhere, but for now I've used generic cow's milk.
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