It is one of Italy's most delicious cakes. The word comes from Latin Caseus, which means cheese. In other words, Cassata is one of the first cheesecakes. No wonder that a large number of variations throughout Sicily.
- 280 g sugar
- 150 g flour
- 1 teaspoon baking powder
- ½ lemons
- 6 eggs
- 2 egg whites
- 500 g of fresh sheep's milk ricotta pinch of vanillin
- 50 grams of dark chocolate, in chips blanched almonds
- 250 g blanched
- 5 cups powdered sugar
- Butter and flour for the cake pan
- Beat 6 egg yolks.
- 3 / 4 cup sugar Sift flour with baking powder and gradually add the yolks.
- Turn mixture into a skillet with butter and bake for half an hour.
- Add 2 1 / 2 cups powdered sugar.
- Grind the almonds in a food processor.
- Add 2 1/2 cups of powdered sugar.
- The bitter almond essence diluted in 1/4 cup water.
- Put the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup granulated sugar, the vanillin, the chocolate, and the diced zuccata.
- Next, line the bottom and sides of the mold with half-inch thick sheets of the cake you baked.
- Lay a dish over the cassata, press down gently, and chill the cassata for several hours in the refrigerator.
- Add 2 tablespoons of lemon juice to the glaze and spread it over the cassata.
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