Cassatine - Italian recipes by GialloZafferano
The Sicilian cassatine are a miniature version of the namesake cake, made with sponge cake, ricotta cream, almond paste, and candied fruit.
Keywords
- recipes
- recipe
- italian cuisine
- how to cook
- Cassatine
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Cooking tools:
- Stand mixer
- Blender
- Kitchen scale
- Piping bag
- Cake ring
- Cookie cutter
- Rolling pin
- Sifter
- Fine-mesh sieve
- Offset spatula
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Baking pan
- Baking sheet
- Parchment paper
- Plastic wrap
- Paper towel
- Saucepan
- Oven
- Stove
- Refrigerator
- Plate
- Weight
Ingredients
- Cow's milk ricotta cheese already drained (1.1 kg to be drained) 2.2 lbs
- Sugar 1 ½ cup
- Eggs (5 medium) 12.7 oz
- Sugar ¾ cup
- Fine salt 1 pinch
- Type 00 flour 0.67 cup
- Water 1 glass
- Sugar ½ cup
- Alchermes from Santa Maria Novella 1.7 oz
- Almond paste 5.25 oz
- Powdered sugar to taste
- Mixed candied fruit (orange, citron, chinotto, mandarin) 1 cup
- Coffee beans to taste
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