Easter Italian Cassata Recipe
Traditional cakes will definitely be on our family Easter table. But it so happened that not all of our children eat them. And this recipe is just a godsend! Delicate sponge cake. Juicy, soft, the case when they say – you can eat with your lips. They did it for their grandchildren, but the adults had to stop! There is a Cassata on the website. The difference is in the ingredients, so the recipe is published. Happy Easter to everyone! Peace and joy!
Servings
8
Cook Time
120minutes
Servings
8
Cook Time
120minutes
Ingredients
Sponge:
Cream:
Additional:
Instructions
  1. Beat the egg yolks with sugar for 15 minutes. Prepare baking powder, vanilla sugar, and the zest of one lemon.
  2. Add flour and additives to the yolk mixture, knead the dough thoroughly.
  3. Beat the cooled whites with a pinch of salt into a stable foam.
  4. Add them to the dough and mix gently.
  5. Pour the dough into a greased pan and bake for 45 minutes at 180 degrees.
  6. Cool the finished cake and cut it into two parts horizontally. I squeezed orange juice, did not add sugar, soaked the cakes Whisk the butter at room temperature, add the ricotta and whisk again. Add powdered sugar and whisk for the third time. Caution! Don’t overdo it!
  7. You can decorate a sponge cake at your discretion. It’s sooo delicious! Next time I’ll bake another pie. To really be enough for both children and adults. Happy Easter holiday!
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