Sicilian Baked Cassata

Name: Sicilian Baked Cassata
Total time: 7200 s
Yield: Serves 6 to 8 servings
Ingredients: For the shortcrust pastry; 4 cups all-purpose flour (about 500 grams); 1 cup sugar (about 200 grams); 2 large eggs; 1 egg yolk; 1 egg white; 2 teaspoons baking powder (about 10 grams); 7 tablespoons unsalted butter, softened (about 100 grams); 1 packet vanilla (or 2 teaspoons vanilla extract); 1 pinch salt; Zest of 1 lemon; For the filling; 3 1/3 cups ricotta cheese (about 800 grams); 1 1/4 cups sugar (about 250 grams); 1/2 cup chocolate chips (about 80 grams); To taste plain dry cookies (such as vanilla wafers or graham crackers); For decorating; Powdered sugar, to taste; Cinnamon, to taste

Malito Daniela @cook_14545883

Sicilia

A classic Sicilian baked cassata: a shortcrust pastry cake filled with ricotta cream and chocolate, topped with cinnamon and powdered sugar. This is the oldest version of the more famous Sicilian cassata—a simpler, more home-style take.

Cakes
Sweets
Dessert

Malito Daniela @cook_14545883

Sicilia

Cakes
Sweets
Dessert

Saved

Ingredients

About 2 hours

Serves 6 to 8 servings

For the shortcrust pastry
4 cupsall-purpose flour (about 500 grams)
1 cupsugar (about 200 grams)
2large eggs
1egg yolk
1egg white
2 teaspoonsbaking powder (about 10 grams)
7 tablespoonsunsalted butter, softened (about 100 grams)
1 packetvanilla (or 2 teaspoons vanilla extract)
1 pinchsalt
Zest of 1 lemon
For the filling
3 1/3 cupsricotta cheese (about 800 grams)
1 1/4 cupssugar (about 250 grams)
1/2 cupchocolate chips (about 80 grams)
To taste plain dry cookies (such as vanilla wafers or graham crackers)
For decorating
Powdered sugar, to taste
Cinnamon, to taste

Saved

Steps

About 2 hours

1

The day before, combine the ricotta and sugar. Mix with a fork and store in the refrigerator in an airtight container.
2

Let the butter soften at room temperature, then mix with the sugar, flour, baking powder, and vanilla. Make a well in the center.
3

Add the lemon zest, then add 2 eggs and 1 egg yolk. Beat the eggs with a fork, then quickly knead everything together until you have a smooth, even dough. Wrap in plastic wrap and refrigerate for a few hours to make it easier to handle.
4

Line the bottom of a cake pan with parchment paper. Brush the sides with vegetable oil and lightly dust with flour.
5

Divide the dough into two portions: 2/3 for the base and 1/3 for the top.
6

Crush the dry cookies in a food processor or with a rolling pin.
7

Roll out the 2/3 portion of dough between two sheets of parchment paper to prevent sticking, using a rolling pin. Place the dough in the cake pan and press the edges with your hands. Use a fork to poke holes in the bottom.
8

Sprinkle a layer of crushed cookies over the bottom to absorb moisture from the ricotta filling.
9

Add the chocolate chips to the ricotta mixture and stir to combine.
10

Pour the ricotta cream into the pan and smooth the top with a spoon dipped in water.
11

Sprinkle the remaining crushed cookies evenly over the filling.
12

Roll out the remaining dough between two sheets of parchment paper. Remove one sheet, then use the other to help place the dough over the cake. Trim the edges with a knife and seal the edges. Brush the edges with the reserved egg white.
13

Preheat the oven and bake at 350°F (180°C) for about 50 minutes, or until golden. Adjust baking time as needed for your oven.
14

Once baked, remove from the oven and let cool completely.
15

The next day, remove the cake from the pan and invert it onto a serving plate.
16

Dust first with cinnamon, then with powdered sugar. (To make a decorative pattern, you can lay uncooked spaghetti in a crisscross pattern on top of the cake, dust with sugar, then remove the spaghetti.)
17

Store in the refrigerator and serve at room temperature.