Cassata alla Siciliana (Sicilian Cream Tart) Recipe

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Cassata alla Siciliana (Sicilian Cream Tart)
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Ingredients
20
Count
Nutrition
8737
Calories
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Ingredients:

  • 6 eggs
  • 1/2 cup white sugar
  • 1 1/2 tbsp lemon juice
  • 1 1/2 tbsp orange zest
  • 2 tbsp sherry
  • 1 cup cake flour
  • 1/2 tsp salt
  • 1 1/2 lb ricotta cheese
  • 6 tbsp rum
  • 1/2 cup confectioners' sugar
  • 2 (1 oz) squares sweet chocolate, grated
  • 1/4 cup butter
  • 2 1/2 cups confectioners' sugar
  • 1/4 cup rum
  • 1/4 cup confectioners' sugar for dusting

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
  3. Separate 6 eggs and set the egg whites aside. Beat egg yolks until thick and lemon colored. Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract. Beat until foamy.
  4. Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks. Pour batter into one ungreased 9 inch spring form pan.
  5. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes. Test by pressing lightly with finger tip, if cake springs back at once it is done. Leave cake in pan to cool, and invert on a wire rack.
  6. Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
  7. To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
  8. Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer. Leave the top and sides of cake plain.
  9. To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar. Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
  10. Cover sides and top cake evenly with frosting. Store in refrigerator until ready to serve. Serves 10.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8737.02 Kcal (36580 kJ)
Calories from fat 3081.7 Kcal
% Daily Value*
Total Fat 342.41g 527%
Cholesterol 1463.7mg 488%
Sodium 2261.33mg 94%
Potassium 2298.73mg 49%
Total Carbs 1164.32g 388%
Sugars 935.01g 3740%
Dietary Fiber 31.97g 128%
Protein 200.59g 401%
Vitamin C 122.6mg 204%
Vitamin A 42.8mg 1427%
Iron 31.6mg 176%
Calcium 2611mg 261%
Amount Per 100 g
Calories 358.36 Kcal (1500 kJ)
Calories from fat 126.4 Kcal
% Daily Value*
Total Fat 14.04g 527%
Cholesterol 60.04mg 488%
Sodium 92.75mg 94%
Potassium 94.29mg 49%
Total Carbs 47.76g 388%
Sugars 38.35g 3740%
Dietary Fiber 1.31g 128%
Protein 8.23g 401%
Vitamin C 5mg 204%
Vitamin A 1.8mg 1427%
Iron 1.3mg 176%
Calcium 107.1mg 261%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 202.5
    Points
  • 230
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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