What is Cassata?
Cassata is a striking dessert that is expected to have been invented in Sicily. It is now uniquely associated with Sicilian cuisine, although the Arab countries that traded with Sicily could first develop it. Arab words quasat and Qashatah translate as a "round bowl" that is slightly similar to the end form of Cassata. Two alternative words in Latin or Italian can be connected with the bowl. Caseata refers to any dessert or food made of cheese and is Latin. Cassa , which is Italian for the box, can also have some meaning, because dessert is sometimes made in a rectangular shape. In the later Middle Ages, nuns in Sicily were usually dessert creators and sold this delicious food to local residents in the community. It is a somewhat complicated dessert to make, especially if you are not used to working with Marzipan.
The dessert itself is quiteeasy to explain. Two layers of yellow cake or white mushroom cake are soaked in liqueur. Instead, orange juice can be used if you want to avoid alcohol. Between the layers there is a mixture containing ricotta, lemon or peel cheese and either vanilla or chocolate. Sometimes pine nuts are included in the filling, which is similar to the canis. The cake can have a smaller upper layer than the bottom layer, or is occasionally made in a bowl with strips of the cake fungus and then turned to create a bowl of a similar look.
The whole cake is then covered with marzipan, although some recipes use a fondant that can be colored with pink and green colors. Once the cake is covered, fresh or candied fruit is added to the top. Some recipes require the icing of a cake with pink and green cream over Marzipan, which adds the cake another sweetness.
The resulting cake is very rich. In fact, his wealth and complicated assembly resulted in a short ban on monasteries that during the holy tyThey were doing dessert on the day. Since the Assembly also takes, the authorities in 1500s believed that the nuns would be too dispersed by praying food, performing further work and maintaining the right fasting.
Some chefs create Cassata variations and instead use ice cream or gelato filling, and there are even some gelato tastes called Cassata, which have a creamy taste to flavor lemon and can be mixed with chocolate flakes. It may be difficult to find Cassata in the US, although if you have a good Italian-American bakery, especially the one that prepares Sicilian desserts, you can only be lucky and you will be able to order