Baked cassata is a typical Sicilian dessert: a shell of soft shortcrust pastry filled with delicious ricotta cream and chocolate chips. It is made in a flared round mold and is entirely covered with icing sugar with diagonal stripes of ground cinnamon.
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The evening before, drain the ricotta in a colander lined with cotton tea towels to remove the whey.
Prepare the Sicilian shortcrust pastry, wrap it in plastic wrap, and keep it in the fridge.
The next day, sift the ricotta, weigh it, and add the sugar (about half the weight of the ricotta). Mix and add the chocolate chips.
Roll out the shortcrust pastry into a thin sheet and line a buttered and floured mold, removing the excess pastry.
Add crushed biscuits or pieces of sponge cake to the bottom, then pour in the ricotta cream and level it.
Cover with another layer of shortcrust pastry, seal the edges and make small cuts on the surface.
Bake in a preheated fan oven at 180°C on the first shelf from the bottom for about 45 minutes.
Let the cassata cool completely before removing it from the mold and decorate with icing sugar and cinnamon.
Let the cassata rest overnight before serving.
Flared round mold
Rolling pin
Colander
Cotton tea towels
Store in the refrigerator and take it out 10 minutes before serving.
Traditional Sicilian recipe with roots in the period of Arab rule.
Italia, Sicilia
