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Transcript

INGREDIENTS

ORIGIN

SICILY

IN THE 9th CENTURY, SICILY WAS INVADED BY ARABS.

HOWEVER, THEY INTRODUCED NEW PRODUCTS SUCH AS: LEMONS, ORANGES, SUGAR CANES AND ALMOND.

ALL OF THEM ARE USED TO PREPARE THE CASSATA CAKE.

THE CASSATA CAKE IS A DESSERT WHICH WAS PREPARED FOR THE FIRST TIME IN SICILY, ITALY, SINCE THE 9th CENTURY.

ACCORDING TO A SICILIAN STORY, A SHEPHERD DECIDED TO ADD RICOTTA WITH SUGAR, CREATING A PLATE WHICH HE CALLED "QUAS'AT" WHICH MEANS "BOWL".

THEN, SOME CHEFS ROLLED THE DOUGH WITH SHORTCRUST PASTRY AND, FINALLY, THEY COOKED IT .

200g of marzipan;

420g ricotta cheese;

100g confectioners sugar;

60g candied fruit;

100g chocolate drops;

70g of vanilla;

100g of dark chocolate, melted;

200g of sponge cake.

FOR FILLING

150g of sugar;

1 egg.

PREPARATION

1)Roll out the marzipan with a rolling pin.

2)Dust the cake pan with powdered sugar and line with the marzipan taking care that it adheres perfectly;

3)spread melted and tempered plain chocolate over the marzipan;

4)Line the cake pan with the sponge cake.

5)Put ricotta, sugar, chocolate drops, candied fruit, vanilla into a bowl and mix together.

6)Finish covering with the remaining sponge cake

7)To prepare the glaze whisk the sugar and the egg.

Glaze everything, after placing the dessert on a grating, pouring the glaze uniformly over the entire surface.

Let the cake rest in the fridge for 1 hour. Add the candied fruit on top as decoration.

CURIOSITY

-THE TYPICAL DECORATION OF THE SICILIAN CAKE. WAS INVENTED IN 1873 BY THE PASTRY CHEF SALVATORE GULI'.

-CANDIED WERE ADDED SINCE 1600

- USUALLY THE CASSATA IS SERVED WITH FRUIT JUICE.

SICILIAN CASSATA

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