Cassatine with Almond Paste
The cassatine are another by-product of the Virgin’s breasts pastries: they are miniature
cassate Siciliane and…. with the help of a fertile fantasy they resemble a women breast: and in fact they are
topped with a cherry to resemble a woman’s nipple.
cassatine baked in pastry shops are made with a round piece of sponge cake, stuffed with ricotta cream and
surrounded by green almond paste (pasta reale), coated with lemon icing and each garnished with a candied citron
and cherry .
to shape the cassatine are needed special moulds, Once you have all the ingredients ready, it should be easy to
make the cassatine.
slices of sponge 4”X 4”, ½ inch thick
· 1/2 portion of Ricotta Cream
· 2 ½ oz. Marzipan (almond paste)
· 2 tablespoon of powdered sugar (for
glace and dusting
· Juice of 1
· Few slices of
· 2 candied or maraschino cherries
2 Round molds
1¼ inch high and 4 inches wide, narrowing to the bottom to 3 ½ inches.
Or use tart
tins or molds cut out from plastic glasses or containers.
Cassatine in the Mold
working counter with powdered sugar, rollout the marzipan and mix in a few drops of water some green food
coloring and blend into the marzipan a little at a time, until it is a homogeneous pale green color. Wrap it in
plastic film and storage in the refrigerator; do it a day ahead.
The Ricotta Cream
In a bowl, mix ricotta and 1
tablespoon sugar until it is silky-smooth. Blend in vanilla and orange
Prepare the molds by lining it with a film of plastic
wrap, extending it a few inches over the side.
Lay down the sponge in the cutting board and with a
sharp, serrated knife cut into one inch wide slices.
Dust working counter with powdered sugar, rollout
the marzipan ¼ inch thick and cut into strips to cover the sides of the molds.
with sliced sponge and spoon into each mold 1tablespoon of ricotta
cream, sprinkle with some chocolate shavings (or chips), half of the citron and add a pinch of
additional cream; however leave enough room to finish with a
layer of sponge.
Store overnight in the refrigerator to allow the
ricotta cream and the pan di Spagna to join together their taste and for the cassatine to get
Place 1 tablespoon of powdered sugar in a small
bowl, mix in a few drops of lemon juice, whisk and add juice until flowing and smooth.
Place a small dish or a cardboard on top of each
mold and turn the cassatine upside down, carefully removing the mold and the plastic wrap.
Spread on each cassatina a thin layer of glace and
with the help of a spatula cover the top completely.
Garnish with a red candied cherry and candied