Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, cassata siciliana (without eggs). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Cassata Siciliana (without eggs) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Cassata Siciliana (without eggs) is something which I’ve loved my whole life. They’re nice and they look fantastic.

"Cassata Siciliana," Costantino says, "is the sophisticated city cousin." To make the most popular version of cassata Siciliana, a thin layer of marzipan tinted green is pushed up against the sides of a plastic-wrap-lined metal pan with sloping sides. (Some say the marzipan border should be striped. Cassata or cassata siciliana is a traditional sweet from Sicily, Italy. Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit.

To begin with this particular recipe, we must first prepare a few ingredients. You can have cassata siciliana (without eggs) using 12 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Cassata Siciliana (without eggs):

1. Get 7 " vanilla sponge
2. Get 1 small vanilla sponge for the sides
3. Make ready 500 gms ricotta cheese
4. Make ready 150 gms sugar
5. Prepare 100 gms chocolate, roughly chopped
6. Make ready 1 tsp vanilla extract
7. Take 50 gms candied fruits
8. Make ready 50 gms pistachio nuts, chopped
9. Take 50 gms hazelnuts, chopped
10. Make ready Rind of 1 lemon
11. Take 40 ml orange juice
12. Take 600 gms green marzipan

Cassata is traditionally made with sheep's milk ricotta, which is probably hard to obtain if you don't live in Italy. It is quite easy and delicious to make ricotta yourself, and that is what I did for this cassata as well. Perhaps I can find a source for sheep's milk somewhere, but for now I've used generic cow's milk. Cassata Siciliana. this link is to an external site that may or may not meet accessibility guidelines.

Instructions to make Cassata Siciliana (without eggs):

1. In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside.
2. Line a round, loose bottom cake tin with cling film.
3. Roll out marzipan and line the bottom and sides of the tin.
4. Brush the marzipan with apricot jam.
5. Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides.
6. Line the cake over the bottom and sides of the marzipan.
7. Spoon the ricotta mixture over the cake till the top.
8. Place the second cake over the ricotta mixture and press further down.
9. Refrigerate for 5hrs.
10. Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film.
11. Ready to serve.

Postres y dulces archivos - Ana en la cocina. Cassata siciliana al horno (receta italiana). Tiramisu, the popular Italian dessert, consists of layers of coffee- and liqueur-soaked sponge cake and a smooth cream of eggs, sugar and mascarpone, all topped with a dusting of cocoa. La cassata siciliana è un famosissimo dolce formato da pan di spagna ripieno di ricotta con cioccolato, coperto di glassa e frutta candita. Iniziate la preparazione della cassata siciliana il giorno prima di servirla.

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