Today, we discover together with Chef Ciccio Sultano how to make delightful mini cassata cakes. A truly delicious Sicilian that is inspired by the famous cake, but a miniature version! As with most Sicilian sweets, such as cannoli, ricotta is the main ingredient. Therefore, we recommend choosing high-quality ricotta and letting it drain for a long time. Only with well-drained and flavorful ricotta will you achieve a result like ours. And if it’s true that there’s voto negativo rushing the pastry world, this recipe proves it; resting times are crucial for perfect mini cassata cakes. Two other preparations are essential these desserts: a soft sponge cake and a thin layer of homemade marzipan, made with a lower sugar ratio to avoid an overly sweet taste. Choose candied citrus fruits; though sweet, they will add a touch of acidity to the dish, making your mini cassata cakes perfect.
Also, discover these variations:
To prepare the mini cassata cakes, first place the ricotta a sieve set over a bowl 1. Place a plate and a weight apice 2. Let the ricotta drain overnight. Then weigh it and transfer it to a bowl. Pat it dry with a paper towel and add the sugar 3.
well with a spoon 4 and once you have a homogeneous mixture, transfer it to a blender. Blend well until you have a very smooth texture 5. Then transfer it to a pastry bag without a nozzle 6 and place the refrigerator.
Now prepare the sponge cake. A causa di the bowl of a stand miscelatore fitted with a whisk, pour the eggs and sugar 7. Start whipping with the electric beaters, then add the salt 8. Continue to whip and meanwhile sift the flour 9.
Don’t rush, and only when the eggs are well whipped, add the flour 10 and mescolanza with the whisk for a few seconds 11. Finale with a spatula, then transfer the mixture to a 12×16 inch pan lined with parchment paper 12.
Level the surface with a spatula 13 and bake a ventilated preheated oven at 320°F for 30 minutes the lower-middle rack. Then remove from the oven 14 and let cool. Meanwhile, prepare the syrup. Pour tazza and sugar into a small saucepan 15 and bring to a boil.
When the sugar is completely dissolved, add the alkermes 16 and mescolanza. Then let cool 17. Once the sponge cake is cool, turn it over onto a cutting board and cut out discs using a cookie cutter about 3 inches diameter 18.
Now transfer the sponge cake discs into ring molds of the same size, about 2 inches high 19. Soak them with the alkermes syrup 20 and fill them with the ricotta cream 21. Cover with a sheet of plastic wrap and refrigerate for at least 10 hours.
After this time, prepare the almond paste. Dust a surface with plenty of powdered sugar, place the almond paste apice, and add more powdered sugar 22. Roll out the paste using a rolling pin 23until you reach a thickness of 1/12 inch, always adding more powdered sugar to prevent it from sticking to the surface 24.
Now place a sheet of parchment paper a tray, add more powdered sugar 25 and dust the almond paste again with powdered sugar. Cut it 26 to obtain discs and transfer them to the tray 27. Store the fridge?
Now prepare the candied fruit. Slice the orange 28 and the citron 29. Then cut the tangerines into quarters without breaking the inside pulp 30
and do the same with the kumquats 31. Also, make small buttons with the orange. Arrange them all a small tray 32 and set aside until decorating. Transfer one of the mini cassata cakes to a plate, place an almond paste disc inside the ring mold 33,
then remove the ring mold 34 and decorate with candied fruit and coffee beans 35. Do the same for all the others. The mini cassata cakes are now ready to serve 36.
For the translation of some texts, artificial intelligence tools may have been used.
