Wine Dharma

DharMag February 2014 Cassata cake recipe

Sicilian cassata cake. How to make the perfect cassata. Recipe and pictures. By popular demand, here is the original recipe of the cassata cake with ricotta, candied fruit, berries and acacia honey from the Antica Osteria del Teatro. Recipe, cooking tips and the perfect wine.

Ingredients for the cassata cake

  • 200 grams/7 oz of ricotta cheese
  • 1 liter of cream
  • 4 egg whites
  • 125 grams/4,40 oz of sugar
  • 125 grams/4,40 oz of acacia honey
  • 150 grams/5.3 oz of candied fruit salad
  • 150 grams/5.3 of hazelnuts and toasted almonds
  • 2 baskets of berries

How to make the authentic Italian cassata cake with berries

In a saucepan cook, bringing to 120 °C, a glass of water with the sugar and the acacia honey.

Mount the egg whites until ready and puffy. Whip the cream, then gently combine the ricotta that you’ve already whipped with a wooden spoon, then put inside the meringue and finally all the fruits. Mix the ingredients and put the mixture into a rectangular mold for frozen desserts.

Put it in the freezer to chill for at least 12 hours. Serve the cassata cake sliced ​​into individual dishes accompanied with berries. Or just put the berries in the blender and spoon the puree around the cassata’s slices.

If you got a preposterous sweet tooth you can splash a little bit of crème anglaise all over it.

Which wine goes best with the cassata cake?

We have plenty of sweetness in this dessert, but above all we have to deal with the intense flavor of the ricotta cheese. We’ve chosen the Recioto di Gambellara from La Biancara winery, a sumptuous dessert wine, rich of floral aromas and with a gorgeous freshness that can resist this “sweet assault”.

Photo credits