baking · vegetarian
Sicilian baked cassata with cannoli cream
A shortcrust shell lined with rum-soaked sponge, filled with layers of sweet ricotta cannoli cream and cherries, capped with pastry and baked.
- Time
- 150min
- Steps
- 7
Ingredients
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Allergens
Contains milk, egg and wheat.
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Shopping list
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Equipment
You'll need: Oven, Blender or food processor, Springform pan.
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Method
-
1
Pastry: pulse the flour, sugar, baking powder and zest with the butter until sandy. Add the egg and yolk and bring together. Chill 30 minutes.
-
2
Beat the ricotta with the powdered sugar and vanilla until smooth, then fold in the chocolate chips.
-
3
Warm the water and sugar until dissolved, then add the rum.
-
4
Heat the oven to 175°C (350°F). Roll two-thirds of the pastry and line a 23 cm (9 in) springform pan, bottom and sides.
-
5
Layer: sponge slices brushed with rum syrup, half the ricotta, cherries, more soaked sponge, the rest of the ricotta.
-
6
Roll the remaining pastry into a lid, seal it over the top and prick a few holes.
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7
Bake 45-50 minutes until golden. Cool completely, chill several hours, and dust with powdered sugar.
