it is a typical Sicilian sweet known in many variations based on the recurrence in which it is prepared. A Palermo-based variant prepared for Christmas requires, as ingredients, sponge cake, cannoli cream and sugar icing.
The ingredients for sponge cake are:
100 grams of flour, 250 grams of sugar, 8 eggs, 25 grams of butter, 80 grams of potato starch, lemon peel and salt.
1 The egg yolks must be beaten in a saucepan together with the sugar until the initial volume is tripled.
2 Slowly add the flour, the grated lemon rind and a pinch of salt.
3 Pass the casserole over the "bain-marie" heat, stir constantly and in the meantime pour the egg whites, the potato starch and the melted butter.
4 The mixture should not be brought to a boil and when well mixed it is poured into a round baking dish of twenty-five centimeters in diameter and with the edges 15 centimeters high. Everything is cooked in a moderately hot oven for forty minutes.
The ingredients for the filling are:
250 grams of sieved fresh ricotta, 125 grams of icing sugar, 20 grams of diced candied fruit, 20 grams of bitter chocolate in pieces, 12 candied orange peels, 12 cherries in syrup, 30 grams of chopped green pistachio.
1 Ricotta is sieved and combined with icing sugar, candied fruit and chocolate.
2 The icing or sugar syrup should be prepared with the melted melted sugar over a low heat, but avoiding boiling, with a little water and a pinch of vanilla.
3 To prepare the Palermo cassata it is necessary to prepare a cake pan of twenty-five centimeters in diameter and four centimeters in height on which is placed a slice of sponge cake which must be covered with the cream already prepared; everything is covered with another slice of sponge cake.
4 The product thus obtained must be turned upside down on a cardboard disk covered with lace paper, an operation to be carried out with great care to avoid breaking the preparation. The cassata thus obtained must be completely decorated using the icing of icing sugar and dried. The last phase of the recipe is to garnish the cassata with fancy candied fruit.
In this case the peculiarity lies in the filling: in fact, the same filling of cannoli is used.
The ingredients of this cream are: 250 gr of sifted ricotta, 125 gr of icing sugar, 20 gr of diced candied fruit, 20 gr of bitter chocolate in pieces, 12 candied orange peel, 12 cherries in syrup, 30 gr of chopped green pistachio.
1 The fresh ricotta must be sifted and mixed well with icing sugar, diced candied zuccata and bitter chocolate.
2 Cherries in syrup and chopped green pistachio are used to give a decorative effect to this filling. For this variant, sugar icing is also required.
3 It is prepared by dissolving the melting sugar, never reaching boiling, with a little water of jasmine or pure water and a pinch of vanilla.
4 The cassata must be prepared according to the following phases: a cake pan of 25 centimeters in diameter and four centimeters in height must be lined with slices of sponge cake and with cream; everything must be turned upside down on a cardboard disk covered with a lace paper, a phase to be carried out with extreme delicacy in order to prevent the work from breaking.
5 Everything should be covered with icing icing sugar and left to dry. The dessert should be garnished with fancy candied fruit.