Cassata, Sicily

Like almost all Sicilian desserts, cassata is also of Arabic origin. The word is derived from the Arabic term for a large baking dish, “quas’at”.

The production of a real cassata – which has nothing, but just as really nothing to do with the ice creams of the same name of industrial production, is labor-intensive and not exactly low in calories. It is therefore reserved for the major holidays, such as Easter. In fact, in the past, a green icing was made from powdered sugar and fresh pistachios in a complicated process, because green symbolizes Easter in Sicilian folk mythology.

Spread a bowl with parchment paper. Spread with apricot jelly. Slice the sponge cake base paper-thin and cover the apricot jelly with half of it.

Mix all the ingredients for the cream accurately and fill it into the prepared mold. Cover with the remaining sponge. Put it in the refrigerator and let it go through for 120 minutes.

Turn the cassata out onto a serving platter. Peel off the parchment paper and smooth out the apricot jelly or add and touch up. Stir the powdered sugar with maraschino and glaze the cassata. Make it firm and bring it to the table.

However, what you get in Germany as cassata may be good, but usually does not correspond to a real cassata. Mostly it is simply layered ice cream.

Tip: Use better chocolate – the more delicious the result will be.

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