The cassata cakes are an easy and delicious dessert, a sweet surprise to serve as a final course, a perfect ending to beautifully conclude your menu. It will win over all your guests at the first taste. A delicious version to enjoy the classic Sicilian cassata!
You will love these super delicious recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 4 Pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 289.68 (Kcal)
- Carbohydrates 43.24 (g) of which sugars 33.57 (g)
- Proteins 7.94 (g)
- Fat 10.17 (g) of which saturated 5.30 (g)of which unsaturated 3.02 (g)
- Fibers 0.27 (g)
- Sodium 83.38 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
CASATTA CAKES INGREDIENTS
- 8 ladyfingers (round Sardinian)
- 200 g sheep ricotta
- 80 g sugar
- 30 g dark chocolate chips
- as needed candied orange
PREPARATION OF CASSATA CAKES
Drain the ricotta perfectly, squeezing it in a cloth towel or better, leave it to drain in the fridge for a day. In this way, it will tend to dry out.
Put the dry ricotta in a bowl, sift it a couple of times with a sieve, and then add the sugar to obtain a creamy mixture.
Add the chocolate chips. Stir and place in the fridge for at least 4 – 5 hours.
Prepare an orange soak by boiling (150 ml of water), sugar (35 g), and half an orange peel. Let it cool.
Take a round ladyfinger, lightly soak it and place a generous spoonful of mixture on it. Close with another soaked biscuit and level around the edges. Continue with all the other biscuits.
Place the cakes in the fridge for a couple of hours before serving.
