At one time when the cassata was sold by the size, they were made light, not too
sweet, with its unique flavor that was a joy to taste.
Now that the commercial cassata is sold by the pound, sugar is used freely to make them heavier, therefore more
expensive; the sponge is moistened, taking away from the taste of the ricotta cream, and increasing the weight. A
heavy covering of confectionary sugar coating is used, making the cassata not only super rich and sweet, but also
heavier and more costly. Our recipe is well balanced: the ricotta is amiable and not too
sugary, however fragrant and sweet-smelling, and the sugar in the savory glace is offset by the tartness of the
make the sponge, use your recipe or our Pan di Spagna recipe or buy it already made.
Making the cassata is worth all the efforts: if the preparation is spaced
out, it will be an accomplishment that will give you an outstanding and incredibly delicious Easter cake.
special 9" round mold is used, with the side 2 ½ inches high, inclined to the outside about 15 degrees, thus
that particular and characteristic shape; or use a regular 10" round mold to built the
Serves 8 to 10
1 ½ lb. Pan di Spagna, a sponge cake made without fat.
2 lb. of ricotta
1 cup of sugar
zest of 1 orange
2 drops of cinnamon oil or 3 pinches of cinnamon powder
1 drop of vanilla essence
¼ lb. diced candied citron
¼ cup chocolate chips or bitter-chocolate
4 oz. marzipan tinted green with food coloring (optional)
Special cassata mold or a 10”
round (2” deep)
1 cup confectionary sugar
4 tablespoons of lemon juice
zest of 1 medium lemon
1 tablespoon of butter
candied whole fruits
12 candied cherries
Ahead of time, in a large bowl, mix well the ricotta and sugar until smooth. Blend in the zest of orange, cinnamon
and the vanilla, store in the refrigerator for a few hours or overnight.
Next prepare the mold by lining it with a film of plastic wrap, extending it a few inches over the
Mix the ricotta cream with a wooden spoon to aerate and make it silky-smooth.
Lay down the sponge on the cutting board and with a sharp serrated knife cut into slices ½ inch
To prepare the green marzipan, dust a flat surface with powdered sugar; roll out the marzipan
and make a strip about a 1/4 inch thick, to cover the side of the mold. Trim the edge and apply a thin layer of
ricotta cream to make sponge stick on to it.
Line the bottom and side of the mold with sponge.
Spread 1/2 of ricotta cream over the sponge, sprinkle half of the citron and chocolate chips
Repeat as above with sponge, cream, citron, chocolate and finishing the last layer with the sponge
Store overnight in the refrigerator.
Mix all the ingredients in a heat resistant bowl and beat to form a thick and uniform paste. Cook it in a double
boiler, turning continuously, until smooth and soft.
Place a dish or a cardboard on top of the mold and turn the cake upside down, carefully removing the mold and the
Pour some glaze over the top
of the cassata and with a spatula spread it into a thin layer to cover completely the top.
Let the extra glaze overflow
on the side and spread to totally cover the cake: if needed, pick up more glaze with the help of a spatula,
a little at a time, to entirely coat the side.
Decorate with candied fruits, placing a whole fruit in the center of the cassata, make a crown all
around with candied cherries and cut some fruits in four pieces and display using your imagination.
You can make the cassata in layers with sponge and ricotta cream
filling; let it rest overnight in the refrigerator and the next day, cover it completely with a thin layer of
green marzipan, as for the following illustration.