Recipe

Cassata Alla Siciliana Pt 2 Recipe

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Ingredients

=== CREMA DI RICOTTA ===
4 tb White rum
3 lb Ricotta
=== PASTA REALE ===
1 Twelve-inch Pan Di Spagna; baked, cooled,
=== RUM SYRUP ===
12 oz Almond paste
Green food col Cornstarch; for rolling
1/2 ts Cinnamon
1 1/2 c Apricot preserves
2 ts Vanilla extract
3/4 c Water
3 tb Water
3/4 c sliced citron or candied orange peel
Red candied cherries
=== APRICOT GLAZE ===
=== DECORATING ===
1 oz Semisweet chocolate
4 oz Semisweet chocolate; finely sliced
3 tb White rum
3 c Confectioners' sugar
Candied citron
3/4 c Sugar
2 c Confectioners' sugar
5 tb Light corn syrup
1/2 ts Oil
See Note

Directions

Step #1 Note: See the "Pan Di Spagna" recipe which is included in this collection.
Step #2 For the rum syrup, bring the water & sugar to a boil in a small saucepan, stirring every once in awhile; cool & add the rum.
Step #3 For the Crema Di Ricotta, press the ricotta through a fine sieve or strainer into a mixing bowl.
Step #4 Sift the confectioners' sugar over it & beat it in, with a hand mixer set at medium speed, by hand, or in a heavy duty mixer fitted with the whip.
Step #5 Continue beating the ricotta & sugar until it is very light.
Step #6 Beat in the vanilla, cinnamon & rum, then stir in the the chocolate & candied fruit.
Step #7 Cover the bowl with plastic wrap and put in the fridge it until needed.
Step #8 Butter a 12-inch pan or spring form pan, depending on the size of the Pane Di Spagna layer, & line it with plastic wrap.
Step #9 Cut two thin, using a long, horizontal slices from the Pane Di Spagna, sharp, serrated knife.
Step #10 (This is easier when the cake is chilled.
Step #11 ) Cut the remaining Pane Di Spagna into 1/2-inch thick vertical slices.
Step #12 Place one of the layers in the bottom of the springform pan & moisten it lightly with the rum syrup, using a brush.
Step #13 Use the vertical slices to line the side of the pan and moisten them from the inside.
Step #14 Pour the filling into the lined pan and smooth the top this with a spatula.
Step #15 Moisten the other round layer lightly & invert it onto the filling.
Step #16 Press carefully with the palm of the hand to adhere the layer to the filling & cover the pan with plastic wrap.
Step #17 put in the fridge the cassata to make the filling firm again.
Step #18 Reserve any remaining syrup for finishing the cassata.
Step #19 While the cassata is chilling, prepare the apricot glaze.
Step #20 mix the preserves & water in a saucepan & bring to a boil over low heat/flame, stirring every once in awhile.
Step #21 At the boil, covered loosely, strain the glaze into another pan and reserve it, at about room temp.
Step #22 For the Pasta Reale, cut the almond paste into 1-inch cubes & place this in the bowl of a heavy duty mixer fitted with the paddle or in the bowl of a food processor fitted with the metal blade.
Step #23 Add the sugar & corn syrup & mix on lowish speed until the Pasta Reale is beginning to mass around the paddle.
Step #24 In the food processor/blender, pulse the mixture on and off about 10 times.
Step #25 The mixture will remain crumbly.
Step #26 Turn the mixture out on a clean work surface & add a drop of green color.
Step #27 Knead the Pasta Reale smooth by hand.
Step #28 Form the Pasta Reale into a thick sausage shape & double-wrap in plastic wrap & reserve it in a sealed plastic bag at about room temp.
Step #29 To unmold the cassata, remove the plastic wrap from the top of the springform pan & invert a platter or disk of cardboard on it.
Step #30 Invert the pan onto the platter or cardboard & unbuckle the side of the pan.
Step #31 Lift it off carefully, then lift off the pan base on the dessert & peel off the plastic wrap.
Step #32 Moisten the outside of the cassata with the remaining syrup, using a brush.
Step #33 Return the apricot glaze to a boil over low heat/flame and brush it all over the outside of the cassata.
Step #34 Unwrap the Pasta Reale & knead it smooth by hand, shaping it into a 5-inch disk.
Step #35 Dust the work surface & the Pasta Reale very lightly with cornstarch.
Step #36 Roll the Pasta Reale to a thin 18-inch disk, moving the Pasta Reale often & adding cornstarch to the work surface to prevent sticking.
Step #37 Slide both hands under the Pasta Reale & center it on the cassata, allowing the excess to drape over the sides.
Step #38 Press the top smooth with the palm of one hand & press the Pasta Reale against the side of the cassata, easing it into place to prevent pleats & tears.
Step #39 Trim away the excess at the base of the cassata with a small, sharp knife.
Step #40 To decorate the cassata, cut the chocolate finely & place it in a small, heatproof bowl.
Step #41 Place the bowl over a pan of hot, but not simmering, water & stir until the chocolate is melted.
Step #42 stir in the the oil.
Step #43 Make a small cone from parchment paper, fill with the chocolate, fold the top to seal it & cut a small hole in the pointed end with a sharp continued in part 2.
Enjoy the Cassata Alla Siciliana Pt 2 recipe