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:
- Kitchen scale
- Fine-mesh sieve
- Mixing bowl
- Plate
- Weight
- Paper towel
- Spoon
- Blender
- Piping bag
- Refrigerator
- Stand mixer
- Whisk
- Sifter
- Spatula
- Baking pan
- Parchment paper
- Oven
- Cutting board
- Cookie cutter
- Saucepan
- Ring mold
- Plastic wrap
- Rolling pin
- Tray
- Chef's knife
- Pastry brush
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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