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.

SICILIAN CASSATA



Sicilian Cassata image

This is a traditional Sicilian cake which is served at birthdays, weddings and Easter. This recipe was posted as a request, but sounds delicious. I will be trying it soon myself! (prep time include chilling time)

Provided by Kim D.

Categories     Dessert

Time 4h15m

Yield 12 serving(s)

Number Of Ingredients 16

3 eggs, separated
1 cup sugar
1 1/2 cups flour
3 teaspoons baking powder
2 tablespoons butter, melted
1/4 teaspoon salt
1 teaspoon vanilla
1/3 cup milk
1 lb ricotta cheese
2 tablespoons heavy cream
1/4 cup sugar
3 tablespoons liqueur (rum or Amaretto)
1/8 teaspoon cinnamon
3 tablespoons candied fruit, chopped
1/4 cup semisweet mini chocolate chips
1/4 cup chopped nuts (pecans or almonds)

Steps:

  • Preheat oven to 325F.
  • In a large mixing bowl, beat egg yolks; adding sugar gradually.
  • Add butter.
  • Sift dry ingredients and add alternately with milk; mix.
  • Add vanilla and mix.
  • Fold in beaten egg whites.
  • Pour batter into greased and floured 10X16-inch jelly roll pan.
  • Bake for 15 to 20 minutes.
  • DO NOT over bake as it will not roll.
  • Turn out onto a clean dish towel sprinkled thickly with powdered sugar.
  • Trim off all edges with a knife.
  • Roll the cake in a towel and let stand a few minutes.
  • While you let the cake, prepare the filling.
  • Put ricotta cheese through a sieve to remove all lumps.
  • Add cream, sugar, cinnamon and liqueur and beat until smooth.
  • Fold in candied fruit, nuts and chocolate chips.
  • Unroll the towel and spread with filling.
  • Reroll and refrigerate for 4 hours to"ripen".
  • Slice when ready to serve, sprinkle with powdered sugar.

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