Cassata Tile

Name: Cassata Tile
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 8
Ingredients: Sugar 1 &frac18; cup; Eggs (4 medium eggs) 7.4 oz; Potato starch 1 cup; Type 00 flour ¾ cup; Fine salt 1 pinch; Butter (for greasing the mold) to taste; Water 0.625 cup; Sugar 0.3 cup; Grand Marnier liqueur 1 tbsp; Sheep's milk ricotta cheese 3 cups; Powdered sugar 1 ½ cup; Dark chocolate chips ¾ cup; Candied orange 1.75 oz; Powdered sugar 1 ¼ cup; Egg whites 1 ¾ tbsp; Lemon juice to taste; Marzipan with pistachio 1.1 lbs; Candied cherries to taste; Candied orange to taste; Candied citron to taste

Difficulty: Difficult
Prep time: 60 min
Cook time: 35 min
Serving: 8 persone
Cost: Average
Note + 5 h of cooling

PRESENTATION

Recipe by
Lucake

The cassata tile is an irresistible reinterpretation of the classic Sicilian dessert, skillfully blending tradition and innovation. The soft sponge cake pairs perfectly with the creamy sheep ricotta, creating a rich and velvety core that bursts in every bite. To top it all off, a decoration of pistachio marzipan and candied fruit adds a touch of color and sweetness.

This mash-up recipe revisits the traditional Sicilian cassata, combining the best of Italian pastry with a creative twist, perfect for any special occasion. The result is a refined and delicious dessert that brings all the richness and warmth of Sicily to the table. Let yourself be enchanted by the magic of the cassata tile and get ready to impress with a dessert that is a true homage to Sicilian tradition, but with a modern touch!

Discover other cassata variations here:

Baked cassata
Cassata cups
Savory cassata
Mini baked cassatas
Mini cassatas

INGREDIENTS

for the sponge cake (for a 25x25 cm mold): Sugar 1 ⅛ cup (225 g); Eggs 7.4 oz (210 g) - (4 medium eggs); Potato starch 1 cup (125 g); Type 00 flour ¾ cup (90 g); Fine salt 1 pinch; Butter to taste - (for greasing the mold)

for the soaking syrup: Water 0.625 cup (150 g); Sugar 0.3 cup (60 g); Grand Marnier liqueur 1 tbsp (15 g)

for the cream: Sheep's milk ricotta cheese 3 cups (750 g); Powdered sugar 1 ½ cup (180 g); Dark chocolate chips ¾ cup (125 g); Candied orange 1.75 oz (50 g)

for the royal icing: Powdered sugar 1 ¼ cup (150 g); Egg whites 1 ¾ tbsp (25 g); Lemon juice to taste

for decorating: Marzipan 1.1 lbs (500 g) - with pistachio; Candied cherries to taste; Candied orange to taste; Candied citron to taste

To prepare the sponge cake

To prepare the cassata tile, start with the sponge cake: place eggs, sugar, and a pinch of salt in the bowl of a stand mixer 1 and beat the mixture with the whisk for about 10 minutes 2. Meanwhile, sift flour and potato starch together using a sieve 3.

When you have obtained a foamy mixture, gradually incorporate the sifted powders 4 and mix gently with a spatula from bottom to top 5. Pour the mixture into a well-buttered and floured 10x10 inch square pan 6. Bake in a preheated static oven at 355°F for 30 minutes.

To prepare the filling

Prepare the syrup: in a saucepan, pour water and sugar 7 and heat until the sugar is completely dissolved 8. Remove from heat and let cool, then add the liquor 9.

Mix and set aside 10. Prepare the cream: sift the well-drained ricotta 11 into a bowl 12.

Add the chocolate chips 13 and the candied orange cut into small cubes 14. Mix, cover with plastic wrap, and store in the fridge 15.

To assemble the dessert

Remove the sponge cake from the oven 16, let it cool slightly, then turn it upside down on the wire rack 17 and let it cool completely. Remove the crust from the edges of the sponge cake 18.

Do the same for the base and surface 19, then cut the sponge cake horizontally into 2 equal parts 20, then cut it further in half and make 3 thin rectangles 21 the size of your loaf pan: we used a 10x4 inch pan, 3 inches high.

Line the loaf pan with plastic wrap, then brush a rectangular base of sponge cake with the syrup 22. Place the first layer on the bottom 23, transfer the cream into a piping bag without a nozzle and fill with half of the cream 24.

Level the surface with a spatula 25 and place a second rectangle of sponge cake 26, then brush this with the syrup as well. Complete with the remaining cream 27 and level the surface well 27.

Place the third rectangle of sponge cake, brush with the liquor syrup 28 and close with the plastic wrap 29. Refrigerate for at least 5 hours or overnight. After the resting time, retrieve the hardened mold, turn it over onto a serving plate and remove the plastic wrap 30.

Roll out the marzipan block on the work surface dusted with powdered sugar using a rolling pin 31; you should obtain a layer about 1/5 inch thick large enough to cover the entire tile. Cover the cake with the marzipan 32 and press it well on all sides 33. Store in the refrigerator and proceed with the royal icing.

In a bowl, pour the egg whites, lemon juice, and powdered sugar 34. Beat with electric whisks 35 until you get a homogeneous mixture 36.

Transfer the royal icing into a piping bag with a 2 mm round nozzle and decorate the entire edge with a wavy pattern 37. Garnish with candied fruit as desired 38 and serve your cassata tile immediately 39!