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Cassata Alla Siciliana

It is one of Italy's most delicious cakes. The word comes from Latin Caseus, which means cheese. In other words, Cassata is one of the first cheesecakes. No wonder that a large number of variations throughout Sicily.

  • 280 g sugar
  • 150 g flour
  • 1 teaspoon baking powder
  • lemons
  • 6 eggs
  • 2 egg whites
  • 500 g of fresh sheep's milk ricotta pinch of vanillin
  • 50 grams of dark chocolate, in chips blanched almonds
  • 250 g blanched
  • 5 cups powdered sugar
  • Salt
  • Butter and flour for the cake pan
  • Beat 6 egg yolks.
  • 3 / 4 cup sugar Sift flour with baking powder and gradually add the yolks.
  • Turn mixture into a skillet with butter and bake for half an hour.
  • Add 2 1 / 2 cups powdered sugar.
  • Grind the almonds in a food processor.
  • Add 2 1/2 cups of powdered sugar.
  • The bitter almond essence diluted in 1/4 cup water.
  • Put the ricotta through a fairly fine wire mesh strainer and combine it with 1/2 cup granulated sugar, the vanillin, the chocolate, and the diced zuccata.
  • Next, line the bottom and sides of the mold with half-inch thick sheets of the cake you baked.
  • Lay a dish over the cassata, press down gently, and chill the cassata for several hours in the refrigerator.
  • Add 2 tablespoons of lemon juice to the glaze and spread it over the cassata.

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