Cassata
Cassata alla siciliana (from Arabic qas'at , 'round bowl' or from torta di cacio , ' cheese cake ') is a famous Italian layer cake from Sicily that was originally only served at Easter and at weddings .
It consists of a cream of ricotta and sugar alternately with Pan di Spagna , a Biskuitart layered in a bowl or shape and well chilled, overthrown and with a glaze of sugar is served covered or chocolate cream. This cake is decorated with candied fruits and patterns made of colored sugar icing. Depending on the recipe, pistachios or pine nuts , bits of dark chocolate , cinnamon , orange blossom water , maraschino or liqueur made from oranges are added to the cassata.
In the past, cassata was only made in monasteries and mansions . According to a document of the Synod of Mazara del Vallo from the year 1575, the cassata was "indispensable at Easter" and it was then said in Sicily: "Miserable who does not eat cassata at Easter." According to other sources, the nuns were then responsible for preparing the cassata has been banned in Easter week because it unduly prevented them from praying.
Cassata ice cream
The real Cassata is based on an ice bomb of the same name . The ice cream bomb cassata consists of raspberry, vanilla and chocolate ice cream and candied fruit. In Italy and Switzerland , the ice cream dish "Cassata" (also of the same name) is widespread, which contains ice cream arranged in layers in the three flavors as well as candied fruit.
literature
- Marianne Kaltenbach , Virginia Cerabolini: From Italy's Kitchens. Real-time publishing house, Basel 2011, ISBN 978-3-905800-42-5 .
