- Dosage per 1×26cm clever mold
- for sponge cake
- For cassata cream
- for the bath
- to decorate
Preparation: 25 minutes
cooking: 25 minutes
total: 50 minutes + 1 hour break
How to make Sicilian soft cassata tart
First, prepare the sponge cake. Whisk the eggs and sugar for at least 10-15 minutes until you get a very fluffy mixture. Then carefully add the aromatics, and finally add the salt and sifted flour a little at a time, stirring delicately with slow movements. Work your way up from the bottom so the mixture doesn’t crumble too much.
Pour the mixture into a buttered and floured mold and bake in a fan oven preheated to 180°C for about 25 minutes.
Turn off the oven, leave the door slightly open and let it cool for 5-10 minutes, then remove it from the oven and let it cool completely, then turn it over and place it upside down on a plate.
Boil it in water with sugar and lemon for a few minutes, let it cool slightly and make a syrup.
Once the base has cooled, mix together the drained ricotta and sugar, add the chocolate chips and transfer to a piping bag with a wide tip.
Take the base again, wet the surface with syrup, and fill it with cassata cream using a piping bag, making tassels regularly without any gaps.
Garnish with candied fruit, candied cherries, or chopped pistachios, if desired.
A soft Sicilian cassata tart is ready. All that’s left to do is enjoy.