A dessert that celebrates Sicilian tradition, perfect for any special occasion, thanks to its balance between creamy ricotta and crunchy shortcrust pastry.
Ingredients (for 8 people):
For the shortcrust pastry:
400g of type 00 flour
140g of icing sugar
170g of cold lard (or butter, if you prefer)
1 egg
2 egg yolks
Grated zest of 1 organic lemon
1 vanilla pod
A pinch of salt
For the filling:
600g of sheep’s ricotta (drained well)
200g of granulated sugar
50g of dark chocolate chips
150g of sponge cake (or crumbled light biscuits)
To decorate:
1 tablespoon of icing sugar
1 teaspoon of ground cinnamon
Method:
- Prepare the shortcrust pastry
In a cutter (or a bowl), mix the flour with the cold lard until you obtain a sandy mixture.
Add the icing sugar, egg, egg yolks, lemon zest and vanilla seeds. Knead until the mixture is smooth.
Divide the dough into two parts: one of 430g and the other of 355g. Roll out each part between two sheets of baking paper until it is 3mm thick.
Place the pastry discs in the refrigerator for at least 30 minutes. - Prepare the filling
The night before, drain the ricotta well in a colander to eliminate excess water.
The next day, sieve the ricotta and mix it with the granulated sugar. Leave to rest in the refrigerator for 30 minutes.
Gently add the dark chocolate chips to the ricotta mixture. - Assemble the cassata
Use the larger pastry disc to line a previously buttered flared cake tin (diameter 24 cm, 21 cm at the bottom).
Remove the excess pastry from the edges and prick the bottom with a fork.
Spread a layer of sponge cake crumbs on the bottom of the cake tin, compacting slightly. Add the ricotta filling and level it well.
Cover with another layer of sponge cake crumbs.
Seal the cake with the smaller pastry disc, making sure the edges are well joined. Prick the surface with a toothpick. - Bake and decorate
Bake in a preheated static oven at 170°C for 35-40 minutes, until the pastry is golden.
Leave to cool completely, then turn the cassata upside down onto a serving plate.
Sprinkle with ground cinnamon and draw a diamond pattern on the surface using strips of cardboard. Dust with icing sugar, then remove the strips to reveal the design.
Chef’s Tips:
Drain the ricotta: Do this well in advance to prevent the filling from becoming too liquid.
Fresh Tuma: For an even more authentic touch, try using fresh tuma instead of ricotta.
Creative decoration: Customize the design on the surface of the cassata to make it unique and special!
