The sweet casatiello or Easter ring cake. Traditional recipe and with Bimby.

This delight is a very ancient typical sweet from Campania, like the pastiera.

In the land of Campania and now all over the world, they are both symbols of Holy Easter.

The sweet casatiello is characterized by being prepared with sourdough or “criscito”.

Today I will give you the doses to prepare it with yeast and also with sourdough.

As fat, we will use lard as it was done in the past, or butter for those who do not like lard.

It will then be covered with white glaze and colored sprinkles.

Another peculiarity of this cake is that the surface might be flat like mine or domed, depending on the oven.

To make it, you can also use a 1 kg panettone mold in paper or aluminum, previously buttered and floured.

Ingredients

The sweet casatiello, or Easter ring cake

2 1/4 oz all-purpose flour
1/3 oz fresh yeast (or 150 g of sourdough)
2 tbsp water
1 pinch sugar
4 cups all-purpose flour
4 eggs (at room temperature)
1 cup sugar
9 tbsp butter (or lard)
1/10 oz fresh yeast
2 packets vanillin
1 lemon (zest and juice)
1 pinch salt
1 1/3 oz milk (or limoncello)
1 egg white
1 cup vanilla powdered sugar
1 tsp lemon juice
to taste colored sprinkles
to taste candied cherry

The sweet casatiello or Easter ring cake

Tools

what we need to make

1 Stand mixer or the Bimby
1 Mold for 1kg panettone
1 Bowl

Steps

The sweet casatiello or Easter ring cake

Dissolve the fresh yeast and a pinch of sugar in a bowl with 2 tablespoons of lukewarm water, then add 2 1/4 ounces of flour and knead.
Cover with plastic wrap and let rise in the turned-off oven for about 1 hour. When you see that the dough has doubled, take it out and proceed with the recipe
Take out both the butter and the lard from the fridge at least 1 hour before starting.
Now the dough is ready
In a large bowl, or in the stand mixer, beat the eggs with the sugar using electric beaters.
As soon as they are frothy, incorporate the flour and the dough, and start kneading for 10 minutes
Add soft butter, or lard, milk, Strega liqueur, or limoncello, grated lemon zest, and 2 packets of vanillin, and knead everything until you get a homogeneous dough
Place the obtained dough in a 1 kg mold, buttered and floured, and let it rest in a warm place for about 12 hours, the time varies depending on the warmth you have at home
After the time has passed, take the sweet casatiello out of the oven, keeping it warm, preheat the oven to 338°F static, and as soon as it reaches the temperature, put the mold in and bake for about 50 minutes, after which perform the toothpick test to determine if you need to extend the cooking time a little more.
As soon as the sweet casatiello is out of the oven, do not unmold it immediately, let it cool slowly, and in the meantime prepare the white glaze.
Mix the egg white with the powdered sugar and lemon drops in a bowl with the help of a whisk, beat a little.
Now comes the most beautiful part, the one I do with my granddaughter, actually, she practically does it all herself. Spread the glaze with a spatula over the entire top surface of the casatiello, letting it drip, then cover with colored sprinkles and candied cherries
Take out both the butter and the lard from the fridge at least 1 hour before starting. Dissolve the fresh yeast and a pinch of sugar in the bowl for 3 minutes at 98°F speed 1, then add 2 1/4 ounces of the flour and knead with the dough hook for 3 minutes.
Let rest in a bowl covered with plastic wrap in a warm place for about 1 hour.
So now that the dough is ready, attach the butterfly whisk and beat the eggs with the sugar in the bowl for 3 minutes at speed 4
As soon as they are frothy, remove the butterfly whisk, and incorporate all the flour and the dough, and start kneading for 6 minutes with the dough hook.
Now add to the bowl through the opening while it is turning in dough hook mode the soft butter, or lard, little by little, the milk, the Strega liqueur, or limoncello, grated lemon zest, and 2 packets of vanillin, and knead everything until you get a homogeneous dough
Place the obtained dough in a 1 kg mold, buttered and floured, and let it rest in a warm place for about 12 hours, the time varies depending on the warmth you have at home.
From here on, follow the recipe from step 9