Cassata Siciliana

 

Cassata is the most celebrated Sicilian dessert.
The word derives from “cassa” (translation is case, chest or box). This dessert is made and stored for a few hours, before being completed and decorated. A special 12 inch round mold is used, with the side 2 ½ inch high, inclined to the outside about 15 degrees, to give that particular and characteristic shape.
There are many myths about the Cassata Siciliana. It is described in many recipes as a wedding cake, made with whipped cream, and with emphasis to the fact that it is very rich, and offensively sweet.
The Cassata Siciliana is the classic Sicilian Easter Cake.
Easter comes around the time of the vernal equinox, which occurs on March 20/21. It indicates the coming of spring in the Northern Hemisphere. It coincides with the Roman pagan celebration of Ceres, Demeter for the Greeks, the goddess of fertility who blesses and helps to produce the fruits of the earth, hence the abundant amount of various and colorful candied fruits used in the decoration of the cassata, which in pagan times was offered to Ceres.

The main ingredients of the original and classic cassata are sponge cake and a filling made with ricotta sweetened with a small amount of sugar or honey, fragrant with cinnamon, with a hint of vanilla and enriched with diced citron. The outside is covered with a light layer of glaze prepared with confectionary sugar and lemon juice to counterbalance the sweetness of the confectionary sugar. As a final touch, it is decorated with multicolored candied whole fruits.
When the Saracen introduced in Sicily the martaban, the marzipan, the cassata added a green trim of Pasta Reale (the marzipan) around it, which gave a more distinguished look and added to the taste. When chocolate was introduced from America, it was added to the filling.
At one time when the cassata was sold by the size, they were made light, not too sweet, with its unique flavor that was a joy to taste.
In the commercial cassata, most of the time sugar is used freely to make them heavier therefore more expensive; the sponge is moistened, taking away from the taste of the ricotta cream, other ingredients are added and a heavy covering of confectionary coating is used making the cassata super rich and sweet.
A homemade cassata is worth the efforts and if the preparation is spaced out it can be an accomplishable task that will give you an Easter cake outstanding and incredibly delicious.
If the special round molds for cassata are not available, the cassata can be built in layers obtaining the most memorable cake you ever made.

 

 

 

The Cake
Ahead of time, in a large bowl, mix well the ricotta and sugar until smooth. Blend in the zest of orange, cinnamon and the vanilla, store in the refrigerator overnight.
The following day prepare the mold by lining it with a film of plastic wrap, extending it a few inches over the side.
Mix the ricotta cream with a wooden spoon to aerate and make it silky-smooth.
Slice the sponge cake ½ inch thick, cut into strips and place at the bottom and side of the mold.
Spread 1/3 of ricotta cream over the sponge, sprinkle over it some citron and chocolate chips or shavings.
Repeat using all the sponge and cream and finishing the last layer with the sponge cake.
Store overnight in the refrigerator.

 

The Glaze
Mix all the ingredients in a heat resistant bowl to form a thick and uniform paste. Cook it in a double boiler, turning continuously, until smooth and soft.

 

The Cassata
Place a dish or a cardboard on top of the mold and turn the cake upside down, carefully removing the mold and the plastic wrap.
Pour over some glaze and with the help of a spatula spread a thin layer of it compleatly covering the cassata.
Decorate with candied fruits, placing a whole fruit in the center of the cassata, make a crown all around with candied cherries and cut some fruits in four pieces and display using your imagination.

 

Variation If the special cassata mold is not available, make it in layers using a 10 or 12 inches round cake mold following the same procedures, without placing sponge on the side.
Finish the cassata with glaze only on the top, reserving some cream to spread on the side. Make some crumbs with the sponge cake and coat the side of the cake pressing lightly to make them adhere. Finish cake as above direction.