Cassata alla Siciliana (Sicilian Cream Tart)

Name: Cassata alla Siciliana (Sicilian Cream Tart)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon almond extract; 118 milliliters chopped toasted almonds; 59 milliliters butter; 237 milliliters cake flour; 59 milliliters candied cherries, chopped; 57 grams sweet chocolate, grated; 591 milliliters confectioners sugar; 2 egg whites; 6 eggs; 1 teaspoons ground cinnamon; 2 Tbsps lemon juice; 2 Tbsps orange zest; 680 grams ricotta cheese; 59 milliliters rum; 1 teaspoons salt; 2 Tbsps sherry; 118 milliliters white sugar

Cassatan alla Siciliana (Sicilian Cream Tart) requires around 45 minutes from start to finish. This recipe serves 8. One portion of this dish contains about 19g of protein, 27g of fat, and a total of 628 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up egg whites, chocolate, butter, and a few other things to make it today.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.

Ingredients you will need

Lemon Juice

Orange Zest

Sponge Cake

Sherry

Egg

Equipment you will use

Frying Pan

Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.

Ingredients you will need

Almond Extract

Lemon Juice

Orange Zest

Egg Whites

Egg Yolk

Sherry

Lemon

Sugar

Egg

Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks.

Ingredients you will need

Egg Whites

Egg Yolk

All Purpose Flour

Salt

Pour batter into one ungreased 9 inch spring form pan.

Equipment you will use

Frying Pan

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Test by pressing lightly with finger tip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack.

Equipment you will use

Wire Rack

Oven

Frying Pan

Once cake is completely cool slice into 3 layers and sprinkle layers with rum.

Ingredients you will need

Rum

To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.

Ingredients you will need

Candied Cherries

Chocolate

Cinnamon

Almonds

Ricotta Cheese

Potato

Sugar

Rum

Equipment you will use

Potato Masher

Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.

Ingredients you will need

Sponge Cake

Ricotta Cheese

Spread

To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.

Ingredients you will need

Powdered Sugar