Description
Cassata Siciliana is a traditional Italian dessert that layers a delicate sponge cake with a sweetened ricotta filling, infused with Marsala wine and studded with chocolate chips and candied fruits. This no-bake, colorful cake is finished with almond paste and a glaze, topped with vibrant candied fruits, perfect for celebrations or a luxurious treat.
Ingredients
Scale
Cake and Soaking
- 1 9 inch round sponge cake, sliced horizontally into 2 layers
- 1/3 cup sweet Marsala wine or orange juice
Ricotta Filling
- 15 ounces whole milk ricotta cheese, well drained
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini dark chocolate chips
- 1/3 cup candied orange peel, finely chopped
- 1/4 cup chopped candied cherries
Almond Paste and Glaze
- 8 ounces almond paste
- 2 cups powdered sugar, divided
- 2 to 3 tablespoons water
- Green food coloring (optional)
- Assorted candied fruits for decoration
Instructions
- Prepare Pan and Cake Layers: Line a 9 inch round springform pan with plastic wrap, leaving some overhang. Slice the sponge cake horizontally into two even layers. Place one layer in the bottom of the prepared pan and brush lightly with half of the Marsala wine or orange juice.
- Make Ricotta Filling: In a large bowl, combine the well-drained ricotta, granulated sugar, vanilla extract, and ground cinnamon. Mix thoroughly until smooth and creamy. Gently fold in the mini dark chocolate chips, chopped candied orange peel, and chopped candied cherries to distribute evenly.
- Assemble Cake: Spread the ricotta filling evenly over the bottom cake layer in the pan. Brush the second sponge cake layer with the remaining Marsala wine or orange juice. Place it on top of the filling, pressing gently to flatten and secure the layers. Cover and refrigerate the assembly for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set firmly.
- Prepare Almond Paste Covering: Roll out the almond paste into a thin circle large enough to cover the entire cake, including sides. Optionally, tint the almond paste with green food coloring to add a subtle color accent.
- Remove and Wrap Cake: Carefully remove the chilled cake from the springform pan and unwrap the plastic wrap. Wrap the rolled almond paste around the cake, smoothing it over the top and sides to create a neat and even covering.
- Make and Apply Glaze: In a bowl, mix 1 1/2 cups of powdered sugar with 2 to 3 tablespoons water, stirring until a thick yet spreadable glaze forms. Spread the glaze evenly over the almond paste-covered cake, allowing a few delicate drips down the sides for an artistic look.
- Decorate and Set: Decorate the glazed cake with assorted candied fruits, arranging them attractively on top. Allow the glaze to set completely before slicing and serving to preserve the decorative finish and texture.
Notes
- Ensure the ricotta cheese is well drained to avoid a watery filling and maintain proper texture.
- For best flavor and consistency, assemble the cake at least one day in advance and chill thoroughly.
- Store the cassata in the refrigerator and bring it to room temperature before serving for optimal taste.
