Rolled Cassata Recipes

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ROLLED CASSATA



Rolled Cassata image

The Arabic influence in Sicilian desserts really sings out in this cassata of silky smooth ricotta with chunks of nuts and chocolate, all wrapped up in Vin Santo sponge and pistachio marzipan. I love this rolled version.

Provided by Jamie Oliver

Categories     dessert

Time 1h30m

Yield 16 servings

Number Of Ingredients 17

3 large free-range eggs
100 grams (3.5 ounces) golden superfine sugar
75 grams (2.6 ounces) plain flour
1 teaspoon vanilla bean paste
Unsalted butter, for greasing
100 grams (3.5 ounces) shelled pistachios
500 grams (17.6 ounces) white marzipan
Confectioners' sugar, for dusting
400 grams (14 ounces) quality ricotta cheese
1 tablespoon superfine sugar
50 grams (2 ounces) whole hazelnuts
1 heaped tablespoon candied fruit
20 grams (0.7 ounce) shelled unsalted pistachios
100 grams (3.5 ounces) 70-percent dark chocolate
3 tablespoons apricot jam
50 milliliters (3 tablespoons) Vin Santo
15 candied cherries

Steps:

  • Preheat the oven to 180 degrees C (350 degrees F)/gas 4.
  • For the sponge, whisk the eggs and sugar with an electric mixer, or by hand, until pale, fluffy and at least doubled in size. Sift in the flour, add the vanilla paste, then slowly fold through. Grease a 26-by-36-centimeter (10-by-14-inch) baking tray with butter, then line it with parchment paper and grease that, too. Spoon the batter into the tray and bake for 12 to 15 minutes, or until cooked through.
  • Meanwhile, blitz the pistachios in a food processor until fine. Break in the marzipan and blitz until it forms a dough, adding a splash of water to combine, if needed.
  • Take the sponge out of the oven and confidently flip it out on to a clean tea towel. Peel off the parchment paper, place it back on top, then roll up while the sponge is still warm and flexible. Leave to cool for around 20 minutes.
  • For the filling, whiz the ricotta with the sugar in a food processor until smooth. Toast the hazelnuts in a frying pan until golden, then finely chop with the candied fruit, pistachios and chocolate. Mix into the ricotta.
  • Roll out most of the marzipan on a large sheet of parchment paper to 26 by 46 centimeters (10 by 18 inches), and 2 millimeters (1/16 inch) thick. Spread over the jam, unroll the sponge on top, drizzle over the Vin Santo and spread over the ricotta. Line up the cherries along the side nearest you, then, using the paper to help you, roll it up, pressing lightly to seal. Trim the ends, then roll out the remaining marzipan and stamp out shapes to decorate the top. Serve it after 30 minutes, chilling in the fridge, or freeze for another day. If frozen, defrost in the fridge for 3 hours before serving. Dust with confectioners' sugar to finish.

TRADITIONAL CASSATA SICILIANA



Traditional Cassata Siciliana image

Provided by Sicilian Food Culture

Categories     Dessert

Yield 6

Number Of Ingredients 14

Almond flour: 200 gr
Sugar: 200 gr
Water: 50 gr
Green coloring for food
Sheep Ricotta: 500 gr
Sugar: 300 gr
Zuccata: 50 gr
Dark Chocolate: 50 gr
Vanilla bean seeds
Rum: Half a glass
Sugar: as much as needed
Water: as much as needed
Candied fruit: for decoration
Sponge Cake: 35cm x 40cm

Steps:

  • Take a small saucepan and place the water and sugar inside. Stir over low heat until the sugar begins to spin.
  • Add the almond flour and the dye to the two main ingredients. Mix well, until you reach a certain homogeneity, then pour the result on a marble surface previously cleaned and moistened with plain water.
  • Let cool and then work with your hands until you get a soft and smooth dough.
  • The last step involves flattening the royal pasta with a rolling pin to a thickness of about 8 mm.
  • This sheet of pasta reale should be done in pieces: many small rectangles as long as the edge of the mold.
  • Drain the ricotta to remove most of the whey. If necessary, help yourself with something heavy to put on top and especially do this the night before, so you can leave the ricotta to drain overnight and find it thicker in the morning.
  • When the ricotta is quite dry, add the sugar and vanilla bean seeds. Mix well and let it rest for about an hour in the fridge
  • After the hour has passed, take the sieve and use it to process the ricotta cream. Finally complete by adding the zuccata and chocolate.
  • Take the sponge cake and divide it into 3 disks. One will go on the bottom of the pan, which should be round with flared edges.
  • At this point dissolve the sugar in the water, flavour the mixture with rum and wet the sponge cake with this syrup. Be careful not to "drown" the sponge cake. Take the second disk and cut it into rectangles of the same size as those prepared with the royal pastry.
  • Place them on the edge of the pan, one on each side. The rectangles, which will form the edges of the cassata, must be one of sponge cake and one of Pasta Reale, alternating. In this way you will begin to get a chromatic variation.
  • Now it's time to pour the ricotta cream into the mould. Do not crush it too much and cover it with the remaining circle of sponge cake. The cassata has taken shape. Let it rest for about an hour.
  • Turn it upside down on a round cake mitt and devote yourself to the icing. Weigh 150 grams of icing sugar and melt them over low heat in a small ladle of water until the sugar becomes stringy and transparent. The glaze is ready to go!
  • Pour it still hot over the cassata and spread the edges well, then pour the still-hot glaze over the cassata and pay special attention to the edges. Help yourself with a spatula so as not to miss any piece.
  • Let cool and then decorate with candied fruit, following your creativity.

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