What Is Cassata Cake?

Cassata consists of round sponge cake moistened with fruit juices or liqueur and layered with ricotta cheese and candied fruit, a filling also used with cannoli. Cassata has a shell of marzipan, pink and green coloured icing, and decorative designs. Cassata may also refer to a Neapolitan ice cream containing candied or dried fruit and nuts.
Regardless of the origin of the name or its inventor, cassata is a celebratory cake associated with Easter, and bakeries in Italian neighborhoods around the world all have a different take on it. Our cassata has the ricotta filling of the classic Italian cake but also honors the American taste for fresh fruit on sweet cakes.

What does Cassata Cake mean?

Definition of cassata

: a cake filled with ricotta cheese, candied fruit, and chocolate.

Why is it called cassata cake?

“It comes from the Latin word for cheese.” At least everyone agrees that “Easter is cassata’s grand moment,” as Simeti says. Documents show the cake was made by both nuns for Easter and Sicilian Jews for Purim; they called it cassati.

Why is cassata called cassata?

According to the food historian Clifford A. Wright the word Cassata is derived from the Arabic word qua’sat i.e. a wide round flat-based bowl. Considering that it was the Arabs who brought sugar to Europe, qua’sat is a more plausible origin.

Does cassata contain egg?

Cassata decorated as Cake. Three layers of ice creams (Vanilla, Tutti Fruitee, Pistachio) with cake base (contains egg).

How much is a cassata cake?

Cassata Siciliana

Size Serves Price
8′ Double 8′ Triple 10′ Triple Quarter Sheet Triple Half Sheet Double Half Sheet Triple Full Sheet Double 8-10 10-12 15-20 20-25 40-50 50-60 80-100 $29.99 $34.99 $46.99 $52.99 $69.99 $79.99 $159.99

What does cassata mean in Spanish?

Wiktionary. cassatanoun. tutti-frutti ice-cream.

What does tiramisu stand for?

The literal meaning of Tiramisu in Italian is “pick me up” or “cheer me up”. As the name implies, this is an iconic Italian dessert that is served at the end of the meal that hopefully “cheers you up”.

How long does a cassata cake last?

Cake must remain refrigerated, well covered with plastic wrap, because it contains pastry cream and whipped cream. Lasts for up to three days, or more.

Does cassata cake need to be refrigerated?

Indeed, cassatas are traditionally very decorated, the more the better. Keep in the refrigerator until ready to serve. Because of the high sugar content, cassata should keep well for many days.

Should cassata cake be refrigerated?

Refrigerate the cassata for at least 2 hours or overnight (a 2-3 day shelf life is about right) before adding the chocolate frosting.

What is Amul cassata ice cream?

Enjoy the mouthwatering flavours of Strawberry, Butterscotch and Tutti-Frutti rolled into one with cEnjoy the mouthwatering flavours of Strawberry, Butterscotch and Tutti-Frutti rolled into one with #Amul Cassata. # icecream.

What is Italian rum cake?

Italian rum cake is typically made of the following major components: (1) three layers of sponge cake that are soaked with a sweetened rum-flavored syrup, (2) then filled with layers of decadent vanilla and chocolate pastry cream (3) iced with a bakery style frosting, or stabilized whipped cream frosting and (4) then

Where does cassata cake come from?

Cassata cake originally comes from Sicily, and no one is really sure of where the name came from. Traditionally, this moist cake is topped with marzipan and candied fruits, but we know you’ll love our version with toasted almonds too!

Is there a shortcut for cassata cake recipe?

End your Italian feast on a sweet note with our Cassata Cake! The best part? Our traditional cassata cake recipe uses a convenient shortcut, which means you get to enjoy a slice of this delicious Italian specialty in no time. But don’t wait to grab your slice! Our cassata cake recipe is so tasty, it’ll fly off the cake plate.

How to Make Cassata Cake

Nutrition Facts (per serving)
731 Calories
40g Fat
81g Carbs
14g Protein

Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts
Servings: 12
Amount per serving
Calories 731
% Daily Value*
Total Fat 40g 51%
Saturated Fat 21g 107%
Cholesterol 90mg 30%
Sodium 285mg 12%
Total Carbohydrate 81g 30%
Dietary Fiber 2g 8%
Total Sugars 63g
Protein 14g
Vitamin C 4mg 20%
Calcium 265mg 20%
Iron 2mg 12%
Potassium 275mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
  • Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. The traditional cassata cake, as it is made in Italy, is very different from the kind that is found in America. Although both cakes are excellent, the traditional Sicilian cake has components such as marzipan on the outside and candied fruit in the inside, whilst the modern version does not. A delectable sponge cake that has been soaked with alcohol or juice is used in both varieties, as well as a rich and creamy ricotta and chocolate filling that is comparable to that used in cannoli. The American version of this lovely cake is also topped with strawberries, which provide a touch of freshness and tang to the otherwise sweet cake. Sweet but not over the top, this wonderful cake is very delicious. Cassata’s origins are traced to the Arab control of Sicily, which began in the 10th century, however ideas about its origins differ. Some believe the name comes from the Arabic word qas’at, which means ″cake pan,″ while others believe it comes from the Latin word for cheese, caseus. However, it is possible that Arabs introduced sugar-producing mills to the southern Italian region, and that this, along with local baking traditions and a love of dairy, resulted in the creation of a sweet cake packed with cheese that is still popular today. Cassata is a festive cake connected with Easter, regardless of where the word came from or who invented it. Bakeries in Italian communities all over the world make variations on the theme, each with their own unique twist. Our cassata has the ricotta filling of the original Italian cake, but it also acknowledges the American preference for fresh fruit on sweet cakes by using strawberries and blueberries. Before you begin, keep in mind that you will need two 2-layer cakes (either white or yellow) and that the completed cake will need to be chilled for at least four hours before serving. We recommend building the unfrosted cake the day before your event and allowing it to cool overnight for the best results. For the filling, use the following ingredients: Ricotta cheese made with whole milk
  • 2 1/4 cups confectioners’ sugar, sifted
  • 4 cups semisweet micro chocolate chips
  • 2 tablespoons lemon zest (from 2 lemons, zested)
  • 1 teaspoon powdered cinnamon
  • 1 teaspoon vanilla essence
  • 4 cups semisweet tiny chocolate chips
  • For the Cake: 2 tiers of white or yellow cake, totaling 4 layers
  • 1 cup rum or Marsala wine
  • 2 teaspoons water
  • 1/2 cup sugar
  • To make the frosting, use the following ingredients: 2 cups heavy whipping cream (optional).
  • A mixture of one-third cup confectioners’ sugar and one-quarter cup rum or Marsala wine is used.
  • 6 small whole strawberries
  • 6 maraschino cherries
  • 1/4 pound semisweet chocolate, shaved
  • 6 maraschino cherries
  • 6 tiny whole strawberries

Make the Filling

  1. Assemble all of the materials
  2. Combine the ricotta, powdered sugar, cinnamon, and vanilla in a large mixing bowl using an electric mixer or by hand until the mixture is as smooth and homogeneous as possible—the ricotta will still produce some lumps in the mixture.
  3. Once the ricotta mixture has been well mixed, gently fold in the chocolate chips and lemon zest by hand.
  4. Wrap the bowl tightly in plastic wrap and place it in the refrigerator for at least as long as it will take you to bake and chill the cake. If desired, the filling can be prepared up to one day ahead of time.

Assemble the Cake

  1. Assemble all of the materials
  2. Using either a long serrated knife or a firm thread, slice your cakes horizontally into two layers once they have been allowed to cool completely before doing so. Keep the four layers apart.
  3. To make the rum and water mixture, combine the ingredients in a small bowl.
  4. Using a pastry brush, apply the liquor mixture on the exterior of the cake layers on the outside of the cake layers. Allow each layer to soak the alcohol for a minute or two before assembling the cake.
  5. In the bottom of a 9-inch cheesecake springform pan, place a single layer of cake and set aside. Spread a third of the cooled filling mixture on top of the crust. Repeat the process with a second layer of cake and another third of the mixture, before spreading the last third of the mixture on top of the third layer of cake.
  6. Cover the constructed cake with the fourth layer of cake, with the brown half facing outward.
  7. Wrap the unfrosted cake tightly in plastic wrap and place it in the refrigerator for at least 4 hours.

Make the Frosting and Decorate the Cake

  1. When you’re ready to build the cake, beat the cream with the powdered sugar and rum until it’s light and fluffy. Beating will continue until you get strong peaks. If you are not going to use the whipped cream right away, put it in the refrigerator until you are.
  2. Remove the cake from its packaging and carefully transfer it to a serving platter. The whipped cream mixture should be used to frost the cake top and sides.
  3. On the outer perimeter of the cake, alternate the strawberries and cherries in an alternating pattern. Put the chocolate shavings in the center of the cake. If you are not going to slice the cake straight away, put it back in the fridge.
  4. Serve and take pleasure in it

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Cassata Cake

As I mentioned in my initial review, this dish is really delicious.It is even better than any Italian bakery in New York City that I have ever tried since it is not excessively sweet and is cooked with fresh filling rather than pre-made filling from a bag.However, do not put the chocolate glaze on the top of the cake.

This website has a whipped cream frosting recipe that I always use (it’s created with a teaspoon of gelatin).Cassata cake with chocolate icing is something I have never seen or tasted before.It’s impossible not to love the mix of this cake and that icing!=) This was an absolutely amazing dessert.Every year, for Father’s Day, I get a cassata cake from a local Italian bakery for my father to enjoy.This year, I made the decision to give it a shot on my own.

  • It was a huge hit with him.
  • However, I did make a few of modifications based on the cassata cakes that we had previously appreciated.
  • When I made this, I used small chocolate chips instead of grated chocolate, and I skipped the candied lemon peel entirely.
  • It was also from this page that I got the idea for the whipped cream icing, which I used instead of the chocolate glaze (which I had never seen before on a cassata cake).
  • For the filling, I used a vanilla-flavored light rum with a vanilla flavoring.
  • This recipe was a hit with my entire family, and I want to make it again.
  • Put a circle of frosting around the edge of the cake before adding the filling so that it doesn’t seep out when you bake it.
  • I normally put the ingredients in a freezer zip bag and clip one of the edges closed.
  • Prepare an edge that is large enough to prevent the contents from leaking out.
  • Quite simply, this is a great dish.
  • Since I discovered it, I’ve used it at least five more times.

If the cassata cake turns out as wonderful as the ones I used to get from the Italian bakery when I was a kid, that’s saying something!This is something I cook on a regular basis for my in-laws, who are 100 percent Italian.It’s a fantastic recipe!I make the filling and cake the day before and drain the filling so that it isn’t as ″gooey″ the next day.A whipped cream icing is also used throughout the cake, and dark chocolate shavings are sprinkled on top for a finishing touch.

  1. It’s very amazing to witness.
  2. This cake was a tremendous success with everyone!
  3. Though it received four out of five stars from me since I was disappointed before I even had a piece of cake, This cake took me around 5 hours to complete.
  • Due to limited resources (just one cake pan and one mixer), I decided to make three layers instead of two.
  • It is a time-consuming process, but the results are well worth it.
  • Now, the reason for my dissatisfaction is that the filling is so gooey that it does not stick between the layers very well, which is especially problematic given that this is a very substantial cake.
  • as well as some very excellent cake decorating, but the filling kept spilling out and mingling in with the icing, which made it impossible to do so properly.
  • By the way, I used cheesecake frosting instead of the cream cheese icing that was called for in the recipe.

and it was a huge hit, I’m sure, especially because the filling and the cheescake icing were combined together on the outside as well as the inside.yumm.also because of the three layers, which I opted to utilize because two didn’t seem to be sufficient.However, the cake was teetering on the edge, and I believe that if the filling wasn’t so slick and a little more substantial, it would have worked better, but hey, it tasted great.sooo.This is a cake that I will definitely be making again.

However, I intend to utilize two layers and increase the amount of each layer by half in order to make them a bit larger.I’m going to hollow out the cake a little bit before I put the filling in it so that the filling will stay in better.and I’m going to continue to use the cheesecake icing because it was such a success with everyone.In addition, I’m going to get another cake pan, lol.Anyone attempting to make this dish should be aware that there are two varieties of ricotta cheese available: one that is particularly designed for baking and one that is not.Because the baking variant has less water, it will not be as runny as the other varieties.

The brands available in most grocery shops, particularly the Tre Sella brand, contain a significant percentage of water in them.You may let it rest over a colander overnight to assist release the water, or you could just purchase a different model of rice cooker.If I am unable to travel to the speciality store, I like Salerno from the grocery store instead.It was a delicious cake that everyone liked.YUCK!

This was dreadful and didn’t taste anything like any canolli I’ve ever had in my 27 years (and I’m from Philadelphia and now reside in NYC, where there many fantastic Italian bakeries and restaurants to choose from).The use of semi-sweet chocolate on the top of the cake was a bad decision since the filling was not sweet enough to compensate for the harshness of the chocolate.In addition, I noticed that the filling did not thicken sufficiently and was far too liquid in consistency.This is something I would not advocate to anyone.The cake was really delicious.

  1. I cooked it for a family birthday dinner, and everyone, including those who aren’t fans of ricotta cheese, asked for seconds.
  2. For the spongy cake, I followed all of the directions exactly as they were written.
  3. However, I did make a few modifications to the filling and final assembly.
  4. To save time, I used micro chocolate chips for the traditional chocolate squares.
  5. In addition, I left off the candied lemon peel and the rum (personal preference).
  1. For the icing, I used normal whipped cream instead of chocolate glaze, and I garnished the top with thinly sliced almonds.
  2. It was really delicious!
  3. I simply grabbed the cake portion of this recipe and used it to make a strawberry shortcake/layer cake variation on the theme.
  4. I had a hard time finding a sponge cake recipe that I liked; this one turned out perfectly and was delectable!

It’s a wonderful base cake for fruits since it’s so light and delicious.Note: I found it tough to line the baking pans with parchment paper.Nonstick cooking spray (or buttering) and then flouring works just as well as baking soda and flour on their own.

Thank you for the recipe; I’ll give it a shot the next time I make it.The cake is absolutely delectably excellent.I occasionally create three layers of chocolate cake loaded with vanilla rum cream, which is quite delicious.It comes highly recommended.This cake is delicious, and my entire family enjoyed it!

Because the filling wasn’t just right for me, I gave it a 4 out of 5 stars.First and foremost, there is far too much filling for this cake.If you cut the recipe in half, you will have the perfect serving size.The second problem is that there is too much cinnamon.

The next time I make this, I’ll only make half of the filling and reduce the cinnamon to approximately 1/8 teaspoon, then taste and adjust the seasoning accordingly.No lemon peel was used because I don’t care for it, and I grated my semi-sweet chocolate because I don’t care for thick fillings (I do this when I make cannoli as well).As an added bonus, I skipped the chocolate topping.As an alternative, I created my own whipped cream frosting recipe, which was the ideal complement to the cake.Additionally, the sponge cake portion of this recipe receives a perfect score of 5 stars on all counts.

  • Made a great sponge out of it!
  • I made the cake in three cake pans rather than two, and I didn’t cut the layers until they were completely cold.
  • Thank you so much for this delicious dish!

This dessert was really stunning.If I were to make it again, I would use only a 30oz package of cheese because there was a lot of filling.My very Italian family adored this cake and I can’t wait to make it again.

thanks I adored cooking and eating this dessert since it was the closest thing I could get to an Italian bakery dessert growing up in New York and having Italian in-laws.MUCHO is a nice word.It was well worth the time and work!Excelencio This recipe proved to be quite difficult to follow.A far simpler process would have been achieved if the ingredients for each component (cake, filling, and glaze) had been put just before the component I was now preparing it.

Even after I printed it out, it was difficult to read.In terms of taste, the cake itself was delicious, however next time around I would divide it into two distinct TWO-LAYER cakes rather than one single FOURLAYER.The cream filling was unable to withstand the weight of all of the layers.Following the recommendation of another reviewer, I prepared my own frosting to pipe an edge around each layer in order to keep the cream filling contained, but the weight of the cake drove even that out of the sides.This was made possible in part by the typical green marzipan coating that I applied around the exterior.It was necessary to take a 4-hour break.

Instead of using mild rum, I used rum extract.This recipe seemed to me to be satisfactory.I’m lactose intolerant, and despite the fact that I had a significant number of lactose tablets, this dish made me sick.It turned out to be the ricotta cheese, which is really difficult for those who are lactose intolerant (FYI – for those bringing this cakes to a group, warn people please).I am originally from Cleveland, Ohio, which has a small Italian community and is well-known for its Cassata Cakes.

  • The ones at the bakery, in my opinion, were far superior to this one.
  • In addition, I have a cassata cake recipe that I like above the others (without ricotta).
  • An additional factor in my decision to give this dish two stars is the addition of the chocolate glaze.

Instead, I would go for a frosting that is whipped and light in texture.For the cake and syrup portions of my cassata cake, I used this recipe, which I modified somewhat.The cake had a light and moist texture, and it was delicious.

2 pounds ricotta cheese, 1 cup confectioners’ sugar, 1 tsp.rum essence, 1/4 cup micro chocolate chips, and 1/4 cup chopped maraschino cherries were used to make the filling for this cake.I made the icing using the ″Cassata alla Siciliana″ recipe found on this website.

It was delicious!This cake requires a significant amount of time and effort to prepare, but the results are well worth it.This is quite delicious.I’ve made this cake twice, the first time as instructed and the second time as a 13×9 sheet cake.Both times were delicious.

While the sheet cake version was more convenient to transport to a birthday luncheon, the cake as stated would be more appropriate for a ″company″ or sophisticated evening dessert setting.For the sheet cake version, I pierced the cake many times with a fork, then poured the syrup over it, distributed the filling over it, and then poured the glaze over the filling and let it to set.It was delicious, but it was a lot of labor.I used slightly less than one-third of the filling between layers since I was concerned that the thin layers would be swamped by a larger layer of the filling after baking.

In addition, I followed the advice of others and used whipped cream frosting (the one from this site that also uses cream cheese).Here are some pointers on how to handle the sponge cake: The cake was stored in the refrigerator overnight before being assembled, and I made the error of wrapping it with aluminum foil.Because part of the cake adhered to the aluminum foil, I’ll use a layer of parchment paper instead of aluminum foil the next time I make this.Also, when I moved the cake out of the pan onto a cutting board to make the horizontal slice, the cake adhered to the board as well – as I discovered when I attempted to layer the second half-layer on top of the first.The use of parchment paper might be beneficial in this situation.I used less than the recommended amount of rum syrup since I was concerned that it would make the cake layers too mushy when it was baked.

There are no words to describe how amazing this cake is.I only gave it a 4 because I, too, thought the filling was a little too loose in the middle.However, even though I used whole milk ricotta and drained it as instructed by others, the consistency was still too loose.

I will absolutely make this again, although I will make some changes to the filling.I will definitely make this again.It’s just like my mother’s.Wonderful.

This is very Italian.Thank you very much.Cindy Gioia This is by far the nicest I’ve ever tasted.I did make a few of modifications, though.I didn’t follow a recipe when making the cake; instead, I created my own.In addition, I did not apply the chocolate frosting on the top of the cake.

In addition to the filling on top, roasted almond slivers were sprinkled around on the edges.(I didn’t put chocolate on it.) My family and I were blown away by it.This is something I will make again.I’m sorry, but this one didn’t appeal to me.

I enjoy baking, but this seemed like a lot of effort for something I enjoy doing.The cake, on the other hand, was not to my liking.The filling, on the other hand, was excellent.I’m not a big lover of ricotta, but my family recently organized a culinary competition based on the reality television show ″Chopped,″ and ricotta was one of the ingredients used in the desert round.I used this recipe as a guide, substituting micro chocolate chips for the shaved chocolate and using an apricot sauce in place of the chocolate glaze (another required ingredient, and a recipe that is also on this site).

  • On top of that, I used whipped cream to cover the sides of the cake, and I finished it all off with candied blueberries (you can find a recipe for candied cranberries on this website).
  • This cake played a significant role in my victory in the competition.
  • I also appreciated the cake despite the fact that I am not a fan of ricotta.
  • It would be really appreciated if you could take a picture of this cake.
  • I have tasted Cassata cake with Italian families that make them at home, and this cake does NOT remind me of that cake at all.

It’s not even close to being real!I’ve just completed putting together this dessert.When it came to making the filling, I followed the recipe to the letter.I have a great deal of baking experience.The filling was extremely fluid and did not thicken at all throughout the baking process.I put it in the refrigerator for many hours, but it did not help.

On my cake, I iced it with whipped buttercream frosting.Sorry for the inconvenience, but the filling was horribly sloppy.Not a good filling for any cake.The exterior of the cake was also covered with frosting to hold the contents in place.I couldn’t fill it all the way because it would have leaked out.It was a little time-consuming, but the results were excellent – I used mini-chocolate chips in place of shaved chocolate (I got the idea from a local italian bakery), melted semi-sweet chocolate chips in place of whipping cream for the glaze, and it worked out perfectly; it spreads better after it has been chilled in the refrigerator.

It’s something I’d build again.Excellent cake and filling!Kevin, you did an excellent job!The cake was a little dry, so I’ll make it again using my own cake recipe next time.Everything about the filling was simply acceptable, nothing spectacular.Despite the fact that I used actual whipped cream to frost the sides of the cake, it still appeared rather dry.

This is something I probably won’t make again.I’ll continue my hunt.Overall, the recipe was excellent and the food was delicious.I had an issue with the filling since the ricotta alone wasn’t enough to keep it together for the filling, and it ended up running all over the dish.In the meantime, I creamed an 8-ounce package of cream cheese and mixed it into the ricotta, and the result was significantly better.The flavor of the filling was not altered in any way, and the cake was a hit with everyone!

  • The sponge cake should have been baked for a longer period of time than 25 minutes.
  • Despite seeming to be done (pulled away from edges of pan, toothpick came out clean), it was underbaked in several parts and became stickier as it cooled.
  • I increased the amount of whipped cream in the filling recipe by 1 cup, but only used half of the amount advised and skipped the chocolate glaze.
  1. On the top, I used the same filling as the bottom and sprinkled chopped nuts on top of it as well.
  2. It came out to be unexpectedly excellent, although I’d seek for a different sponge cake recipe the next time I make it again.

Definition of CASSATA

Cassata | ksät,ka-,-äta: a cake filled with ricotta cheese, candied fruit, and chocolate (also spelled cassata).

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History and Etymology for cassata

From an Italian dialect (Sicily), perhaps a variation of the Old Italian casiata egg and cheese pastry, derived from cascio cheese, which comes from the Latin caseus (case).

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Cassata, a Sweet Sicilian Cake, Is an Easter Tradition

″Of course I know what it is — cassata Siciliana, my mom used to make it,″ says Cecelia Maiogan, a Chicago-area resident who grew up in a tiny hamlet outside of Palermo on Sicily’s northern shore.″Of course I know what it is — cassata Siciliana, my mom used to make it,″ says Maiogan.″Every year around Easter, starting when I was seven or eight, Mom would send me on foot to town to get the candied fruit that we used to adorn it with,″ Maiogan recalls, adding that as a reward for completing her task, she would give him a little piece of the fruit.

It was the slice of candied pear I had maybe once a year that I remembered appreciating so much,″ says the author.Carmela Martire Ianos, a native of New Jersey, grew up eating cassata, a sweet ricotta cake that was a family favorite.″I haven’t eaten it in a long time, but my family used to eat it when we were kids,″ says Ianos, whose family hails from Calabria, the southernmost region of Italy.″It’s a cake that my mother used to get from a bakery in the Bronx after we relocated from Italy to New York City.″ That was our Christmas cake, and we had it every year for as long as we lived in the Bronx.It was a family tradition.″It was a portent of the approaching Easter season to us.″ A sumptuous dessert from Sicily, according to historian Clifford Wright in A Mediterranean Feast, ″is a liqueur-soaked sponge cake studded with sweetened ricotta cheese.″ According to historian Clifford Wright, The cake known as cassata Siciliana is widely accepted among pastry chefs and individuals who grew up eating it in Sicily or the United States.

  • It is baked in a pan with sloping sides and covered with a ring of green marzipan and candied fruits.
  • However, the origins and variants of the term remain the subject of heated discussion.
  • It appears that cassata had some connection to the Arab conquest of Sicily in the 10th century, according to almost every source.
  • ″The Arabs introduced the method for sugar production to Sicily,″ says Linda Civitello, a historian and author of the upcoming Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking.
  • ″The Arabs brought the technique for sugar production to Sicily,″ she adds.
  • Many sources claim that the name cassata may have derived from the Latin word for cheese, caseus, which means ″casein.″ However, when Wright says, ″cassata is, more than anything, born of a fixation with sugar, not cheese, because sugar was not farmed in Sicily during the Roman era,″ he is echoing the sentiments of numerous pastry chefs, authors, and Sicilians, who have spoken of the dish’s cloyingly sweet flavor.
  • Only until the Arabs arrived did sugar begin to gain traction in the island nation.
  • That lends credence to the theory that the cake’s name derives from the Arabic term for a broad circular pan with sloping sides, qas’at, which is the sort of dish in which a cassata is customarily baked and served.
  • This historical connection is not universally accepted.
  • ″Is it true that it was a product of the Arabian colonization of Sicily in the ninth and tenth centuries?″ says the author.
  • Author Mary Taylor Simeti laughs when she hears someone declare ″that’s nonsense, an alternate fact.″ ″It derives from the Latin term for cheese,″ says the author.

The fact that ″Easter is cassata’s magnificent moment,″ as Simeti puts it, is universally acknowledged at this point.According to historical records, the cake was created by nuns for Easter and by Sicilian Jews for Purim; it was known as cassati.Civitello claims that when the Arabs conquered Sicily, they carried their sugar-making traditions with them, which they then blended with the pastry-making traditions that were already in place in convents.It was so tasty and enticing, according to Wright, that the Diocese of Mazara del Vallo was forced to forbid its production at the convent during Holy Week since the nuns chose to bake and eat it rather than pray as late as 1574.The cake is thought to have originated in or near Palermo, where ingredients like as sheep’s milk ricotta, pistachios, and citrus were in plenty.

  1. According to others, the Arab occupation might also explain why candied fruit is frequently used to decorate the top of the cake in a baroque or, in some cases, Arabian design — but Simeti does not believe this to be the case.
  2. As Simeti explains, ″the Siciliana was created by a pastry chef in Palermo in the 1870s who had prepared an excessive amount of candied fruit.″ The ricotta cake, which was and continues to be a popular dessert in Sicily, was decorated with it, says the author.
  3. ″Whatever you do, don’t call it ‘cassata cake,’″ adds Civitello, referring to the dessert’s origin myth.
  • It’s simply referred to as ″cassata,″ and according to Civitello, it’s probable that the meal originated as a lot more modest pie.
  • Rosetta Costantino, author of Southern Italian Desserts: Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily (published in 2013), agrees with this statement.
  • According to her, the ″country bumpkin″ version of the cassata is a basic ricotta filling studded with chocolate that is baked inside a pastafrola crust.
  • ″The cassata al forno is similar to the country bumpkin,″ she says.
  • The Italian version of pie dough, pastafrola, is frequently sweetened and enhanced with an egg.

This is still a widely available form, which may be seen in pastry shops from time to time, but is more frequently produced at home.It is possible that the al forno form was the original, but when pastry-making and sugar manufacturing grew in Sicily, as well as the general level of income improved, people were able to afford using fresh ricotta and decorating their cakes with additional frills and adornments, according to Civitello.Cassata Siciliana, adds Costantino, ″is the refined city relative″ of Cassata di Siena.For the most popular variant of cassata Siciliana, a thin layer of marzipan dyed green is pressed up against the sides of a metal pan with sloping sides that has been wrapped with plastic wrap before baking.(Some people believe that the marzipan border should be striped vertically in green and white instead of horizontally.) Flavors of pistachio marzipan or almond marzipan coloured green with pistachio paste are used to create the rich cassata made by author and cooking school instructor Fabrizia Lanza, who is also an authority on Sicilian cuisine.Pan de espana (pre-baked sponge cake) is then pressed into the bottom of the pan until it is completely filled.

An icing of sugar syrup is applied to the cake, which may also contain maraschino liqueur or marsala wine or rum.The middle of the cake is filled with a thick layer of sweetened ricotta cheese that can be flavored with orange zest; occasionally, chocolate chunks are incorporated into the cream to make it even more decadent!Another layer of sponge cake is placed on top of the cake, which is then carefully wrapped in plastic film and sometimes lightly weighted before being placed in the refrigerator overnight.(It hasn’t been baked.) The next day, it has been inverted and unmolded.The surface of the cake is coated with a delicate white fondant, also known as sugar paste.After that, candied fruits are used to adorn it.

In traditional fashion, a candied mandarin is placed in the middle of the cake, with slices of candied squash creating flowers around it and candied pear, citron, and cherries along the border, explains Costantino.As an additional flourish, some bakers choose to use royal icing to decorate the top of the fruit as well as the sides.When Biago Settepani of Pasticceria Bruno in Staten Island decorates his, he may make 200 or 300 of them at a time, according to the pastry chef.Settepani arrived from Sicily to Brooklyn in 1973, and a few weeks later, he obtained a job at Sabatino’s, a long-gone Italian bakery in Williamsburg that is no longer in operation.The place where he learnt how to manufacture it is important to him.

The item was only available on the menu for rare occasions when I launched my own business in 1981.″ Despite the fact that his family comes from the cassata’s birthplace, Settepani never had the pleasure of tasting it as a child.″We grew up — I don’t want to say we were poor, but we weren’t wealthy,″ he recalls.″We didn’t have a lot of money, either.″ In our house, we used to make a distinct version.″It has absolutely nothing to do with this.″ A delicious white pudding called biancomangiare, which his family would stack between sponge cake that had been soaked in coffee and rum, is described by the author.The candied fruits, on the other hand, were something I discovered when I visited New York and immediately wanted to provide that version in my business.

  1. In Italy, there are ″six, seven, maybe ten distinct sorts of cassata,″ according to Settepani.
  2. However, the cassata he prepares at his bakery is ″Palermo-style.″ In addition to the individual cassata that Bruno sells six to seven dozen of each week, Bruno sells a few dozen more of the 10-inch version — which, due to its richness, can feed up to 30 people — each Easter (New Yorkers interested in purchasing a whole cake should try to order ahead by phone).
  3. The bigger cassatas are more expensive, with an 8-inch variant costing $30 and a 10-inch version costing $50.
  4. It’s a really delicious and heavy cake by the time you’ve filled it with ricotta, covered it with fondant, covered it with marzipan, and then covered it with candied fruit, explains Settepani.
  5. ″People can’t afford to consume it on a regular basis.″ Cassata was originally served just once a year, mostly due to the high expense of the ingredients: This cake is a multi-day undertaking, and with the labor-intensive ricotta, nuts for the marzipan, fondant, and dried fruits, even today’s standards would indicate that it is an expensive cake to produce.
  1. As Settepani pointed out, there are as many different forms of cassata in Italy as there are different sorts of American pie in the United States of America.
  2. In a pastry crust, a ricotta custard can be baked with bits of candied fruit, nuts, or chocolate, or it can be created with a ricotta custard thickened with a grain such as barley and flavored with bits of candied fruit.
  3. Cassata is the name given by some Italians to a sponge cake that has been filled and frosted with ricotta cream and decorated with candied fruit, but without the use of marzipan.
  4. (Some people refer to this as a ricotta torta.) Some sections of Sicily are known for their cassatella di Sant’Agata cakes, which are little cakes that are served individually.

Finished with a single candied cherry on top, the little dome shape is totally coated in marzipan and ready to be served.It is intended to resemble the form of St.Agata’s breasts, as a nod to the agony she underwent before her death, during which her breasts were removed, as well as to her martyrdom.

Cassata Siciliana is the inspiration for an ice cream cake of the same name, which is likewise adorned with candied fruit but is stacked and served frozen instead of at room temperature.It was these recipes that brought the Italians who emigrated to the United States during World War I.Their variations spawned a whole new variety of cassatas in the United States, ranging from versions spiked with chocolate and coffee to some — like the fruit-forward one popular in Cleveland — that were made without the otherwise essential ingredient: ricotta, which was imported from Italy.However, traditionalists believe that ″the ricotta is vital.″ Maiogan believes that ricotta should always be used in this recipe.The mother of two grew up on a farm in Sicily, where she recalls ″seeing my father make ricotta from the milk of our sheep and cows.″ ″It was a magical experience,″ she says.

Despite the fact that candied fruit and completed cassata Siciliana are difficult to come by in Chicago bakeries these days, Maiogan has managed to keep the family custom alive.’It’s always been a little too sweet for a lot of people,’ she admits, but her children like it.When Diana, Maiogan’s daughter, talks about it, she gets a little excited.″This is coming from someone who doesn’t even care for cannoli: it’s the most fantastic, incredible thing,″ the next-generation Maiogan exclaims about the dessert.

You don’t even know what that green thing is when you’re a child — it just reminds you of slime from Ghostbusters — until you learn it’s like chewy almond candy that’s very delicious.As far as I can remember, it’s one of the only Sicilian foods I grew up with that I’ve always genuinely enjoyed.″ Daniela Galarza is a senior editor at Eater, where she works on a variety of projects.Philadelphia-based artist Sarah Ferone works as a freelancer.Erin DeJesus is the editor.

Cassata, the Three-Layered Ice-Cream with Nuts, Tutti Frutti and Lots of Memories

  • After a cancelled consultation last month, I stopped for lunch at the Malwani Aswad restaurant in Vile Parle East, where I had some seafood and seafood dishes.
  • A delicious and spicy Chicken Sukka (a West Coast dish cooked with plenty of spices and ground coconut) served with Vade (coarse ground deep fried flatbread) naturally made me yearn for something sweet to finish the meal.
  • TIRAMISU, CHEESECAKES, the more pedestrian ice cream in the ordinary, conventional flavors, or gulab jamuns, among other things, are commonplace desserts at restaurants nowadays.
  • It was a slice of cassata that was smiling back at me from the depths of the freezer in beautiful technicolor, a memory from my joyfully misspent youth that I had not seen in a very long time.
  • This particular ice-cream appears to have fallen out of favor in recent years, perhaps as a result of competition from other, newer desserts.
  • However, growing up in Mumbai – and this may be true for those in other cities as well – in the early 1970s and ’80s (and earlier), the Cassata was the absolute pinnacle of frozen desserts.

This ice-cream delicacy was much lusted after but rarely indulged in, and it was the stuff of fantasies for many.It was also the most costly ice cream on the list, making it out of limits for me as a youngster and even throughout my college years as a student.A single one could only be consumed via the generosity of generous uncles and aunts, or – in order to dazzle – with the assistance of a love partner.I remember how, when it was served at the Freemason’s Hall (where my mother was in charge of catering at the time), the freezer was kept sealed and the slices were subjected to a stringent audit before being served.In those days, Cassata consisted of a thin layer of cake that was occasionally smeared with jam and then covered with three layers of ice cream that was squeezed into a circular mold and coated with a thick coating of nuts, mainly cashews that had been chopped or broken.

  • It was then sliced into wedges and placed on a serving platter.
  • This particular cassata originally flat, but it had been moulded into a D-shaped log to make it easier to cut and store separately into D-shaped plastic trays when I discovered it lately.
  • The original Cassata, on the other hand, is a completely distinct creature.
  • It is Italian in origin, and it contains no ice cream at all.
  • The only resemblance is that it is formed and sliced into wedges for serving, which is the only thing in common.
  • It is made out of layers of sponge cake soaked in espresso and filled with a sweet ricotta filling, which are baked in a spherical mold coated with almond paste.
  • When the cassata is ready to be served, it is removed from the mold and garnished with candied fruits.
  • They would have us think that the term comes from the Latin word for cheese – casu, according to the Italians.
  • However, this Sicilian dish is said to have derived from the unique Arabian cuisines that the Moors brought to Europe during their conquest of the continent.
  • According to culinary historian Clifford A.
  • Wright, the name Cassata is derived from the Arabic word qua’sat, which refers to a broad circular flat-based bowl with a flat base.
  • Given the fact that it was the Arabs who brought sugar to Europe, the derivation of the word qua’sat is more credible.
  • Cassata became extremely famous in Italy, and it was utilized as a celebration feast by both Jews (during Purim) and Christians (during Holy Week), bringing the three Abrahamic faiths together in a way that probably nothing else had done before.
  • Over the course of several centuries, enterprising Sicilians came up with a variation on this recipe in which they substituted the ricotta with gelato, giving birth to the current Cassata.

Cassata is a dish that may be found in many different variations and recipes all over the world today.However, in India, it is referred to as a frozen treat consisting of three types of ice cream topped with almonds and served on a thin layer of dry cake.In this case, the Cassata form is paired with another classic, the ‘Neapolitan Ice-cream,’ a triple-layered multi-flavored block sliced into wedges and served straight up, creating a very intriguing combination.Vanilla, chocolate, and strawberry are the most commonly used flavors in the Neapolitan pastry.

In India, we’ve substituted the flavors with ones that are more palatable to the Indian palate—it nearly always contains tutti-frutti (a wonderful Indian favorite) in the center, followed by pista and finally strawberry on the outside.Friends and friends of friends shared their own recollections of their own encounters with Cassata.After I uploaded a picture of myself with Cassata on social media, I received a flood of comments from people who knew me well.The news that, while the Cassata had practically vanished from the Tier 1 cities, it was still alive and well in the Tier 2 towns of India, where it is both produced and eaten with zeal, made me giddy with excitement.In addition to Havmor and Nandini in Ahmadabad, Snow Crest and La Prince in Uttar Pradesh, Arun in Chennai, Ideal and Maanza in Sidhpur, Gujarat, and Amul all create their own versions of this ice-cream, as do several other companies in India.

Ideal is the only one that still manufactures the dome-shaped cassata, Maanza uses chocolate on the exterior and mango in the middle (the inside is still Tutti-frutti), and Arun is the furthest away, using four layers of ice cream but no Tutti-frutti.Apparently, Dairy Ice Creams in Hyderabad manufactures a dome-shaped ice cream with a thick dark chocolate coating on the exterior and vanilla in the inside, which is then served in a cone.Many of us urban Indians who are now in our 40s and beyond recall fondly the Cassata, which conjures up a remarkably vivid image of our aspirations and of an earlier, perhaps less complicated time, a sepia-tinted youth when ice-cream was one of the great forbidden pleasures and where there were few places where we could sit and contemplate the world.Before liberalisation, this king of all desserts reigned supreme in an environment devoid of the loudness and glitter of multinational ice-cream parlours, fast food chains, and elegant gelato establishments with their constantly changing – and oftentimes mystifying – flavor combinations.Kurush F Dalal is an archaeologist and culinary anthropologist located in Mumbai, India.


It’s hard not to be impressed with the Signature Strawberry Cassata Cake. We are confident that our Cassata cake will become a favorite of yours after you have tried it. It is constructed up of layers of sponge cake that are filled with pastry cream and garnished with fresh strawberries split in half. For an additional $5, you can get a chocolate cassata.

Size Serves Price
8″ Double 8″ Triple 10″ Triple Quarter Sheet Double Quarter Sheet Triple Half Sheet Double Half Sheet Triple Full Sheet Double 8-10 10-12 15-20 15-20 20-25 40-50 50-60 80-100 $27.99 $32.99 $44.99 $39.99 $47.99 $65.99 $79.99 $149.99

Torta Mille Sjoglie

It’s a pleasure to serve this European classic for any event, or even simply for dessert! A sponge cake with rum sprinkled on top, between layers of puff pastry filled with pastry cream. Prior to frosting, this torte is pre-cut to make your life a little bit easier.

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Quarter Sheet Triple Half Sheet Triple 20-25 45-50 $49.99 $79.99

Marble, Carrot or Red Velvet Cake

You may use either whipped cream or butter cream frosting for the icing.

Size Serves Price
Quarter Sheet Single Half Sheet Single Full Sheet Single 12-18 25-30 50-90 $29.99 $47.99 $79.99

Decorated in cream cheese frosting (Red Velvet or Carrot)

Quarter Sheet Single Half Sheet Single Full Sheet Single 12-18 25-30 50-90 $34.99 $54.99 $89.99

Yellow, White or Chocolate Cake

You may use either whipped cream or butter cream frosting for the icing.

Size Serves Price
8″ Double Quarter Sheet Single Half Sheet Single Full Sheet Single 8-10 12-18 25-30 50-90 $26.99 $28.99 $39.99 $74.99

Mousse Filled Cakes

Choose from a variety of our freshly created mousse fillings, including chocolate, raspberry, lemon, and oreo cookies.

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8″ Double Quarter Sheet Double Half Sheet Double Full Sheet Double 8-10 15-20 40-50 80-100 $27.99 $39.99 $65.99 $149.99

Extra decorations and accessories can be ordered upon request and are subject to an extra fee. Customized decorations begin at $12.00 per hour.

The Tiramisu

It’s a surefire hit! Decorated with ladyfingers and a lovely ribbon, this piece is suitable for any occasion! White chocolate was used for the embellishments and lettering on top, which was then dusted with coca powder on top of that.

Size Serves Price
8″ Triple 10″ Triple Half Sheet Double Full Sheet Double 10-12 15-20 40-50 80-100 $34.99 $49.99 $69.99 $155.99

Mocha Amaretto Cake

Cake layers made with espresso coffee, filled with amaretto cream, and topped with whipped cream are presented here.

Size Serves Price
8″ Double 8″ Triple 10″ Triple Quarter Sheet Triple Half Sheet Double Half Sheet Triple Full Sheet Double 8-10 10-12 15-20 20-25 40-50 50-60 80-100 $29.99 $34.99 $46.99 $52.99 $69.99 $79.99 $159.99

Cassata Siciliana

Sweet ricotta and chocolate chips are sandwiched between layers of sponge cake flavored with rum.

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8″ Double 8″ Triple 10″ Triple Quarter Sheet Triple Half Sheet Double Half Sheet Triple Full Sheet Double 8-10 10-12 15-20 20-25 40-50 50-60 80-100 $29.99 $34.99 $46.99 $52.99 $69.99 $79.99 $159.99

New York Style Cheesecake

Size Price
6″ 8″ $22.99 $35.99


Chocolate, vanilla, or red velvet are all options. Orders for freshly baked cupcakes can be placed online. You have a choice between whipped cream or butter cream icing. Cupcakes with fillings or flavored icing. Cupcakes with a unique design.

Homemade Kolachky Trays

Kolachky with cherries, cheese, apricots, and nuts in a variety of flavors.

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Small Medium $42.99 $74.99

Specialty European Pastry Trays

A delectable selection of delectable European sweets. Small Sfogliatelle, Tiramisu Cups, Small Cannoli, Peaches, Napolean Squares, and more are included in this collection.

Size Serves Price
Small Medium Large 24 pieces 40 pieces 60 pieces $42.99 $69.99 $89.99

Cookie Trays

Allow us to put together a delicious choice of beautiful handcrafted cookies for your next occasion! Includes an assortment of fresh, handmade cookies in a variety of flavors.

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Small Medium 20-25 40-50 $39.99 $79.99


Our Cannoli are baked from scratch and filled fresh every day!

Size Single Dozen
Small Cannoli Small Chocolate Dipped Large Cannoli Large Chocolate Dipped $1.50/ea. $2.00/ea. $2.50/ea. $3.00/ea. $17.00 $22.00 $27.00 $33.00

For an additional $5, we may prepare your cannoli on a tray.

Pastry Trays

Please allow us to put together a deliciously arranged handmade pastry platter for your upcoming event! Includes a variety of baked goods such as brownies, cream puffs, cheesecake, and more.

Size Serves Price
Small Medium Large 40 pieces 80 pieces 100 pieces $36.99 $69.99 $79.99

What does CASSATA mean?

  • Cassata Cassata, also known as Cassata siciliana, is a classic Italian sweet from the Palermo region of Sicily.
  • It is also possible to get cassata in the same context as Neapolitan ice cream, which contains candied or dried fruit and nuts.
  • Traditionally, cassata is made with a circular sponge cake that has been wet with fruit liquids or liqueur and is sandwiched between layers of ricotta cheese, candied peel, and a chocolate or vanilla filling that is similar to cannoli cream.
  • It is decorated with a shell of marzipan, pastel colored icing in pink and green, and beautiful motifs on top of the shell.
  • The cassata is topped with candied fruit in the shape of cherries and slices of citrus fruit, both of which are typical of Sicily.
  • In fact, according to John Dickie, the Sicilian word cassata did not originate from the Arabic word qashatah, as is commonly believed, but rather from the word caseata.

Dickie also points out that the word cassata did not even signify a dessert until the late 17th century, and that it did not take on anything like its current striped green-and-white form until the 18th century.″In his research, he discovers that ″Cassata is the subject of a created narrative based on the notion that its roots can be traced back to the Muslim Middle Ages.″ Many other regional cuisine traditions claim to be as old as this one.″

How to pronounce CASSATA?

How to say CASSATA in sign language?


  1. Chaldean Numerology is a system of numbers that was developed by the Chaldeans. In Chaldean Numerology, the numerical value of CASSATA is 7
  2. in Pythagorean Numerology, the numerical value of CASSATA is In Pythagorean Numerology, the numerical value of CASSATA is 1
  3. in Western Numerology, the numerical value of CASSATA is 1.


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The Origin of Tiramisu

  • What exactly is Tiramisu?
  • Tiramisu is an Italian dessert that literally translates as ″lift me up″ or ″cheer me up.″ In keeping with the name, this is a traditional Italian dessert that is offered at the conclusion of the dinner in the hopes of ″cheering you up.″ In the area of Veneto in northeastern Italy, which is home to the city of Venice, the majority of versions of the creation of Tiramisu point to the 1960s as the time of its invention.
  • Roberto Linguanotto, proprietor of ″Le Beccherie″ in Treviso, Italy, was the mastermind behind the invention of the first Tiramisu dessert in the world.
  • Specially commissioned by the restaurant, this dessert was produced in the bakery.
  • Individuals have continued to produce Tiramisu and have developed their own ways for creating this exquisite Italian dessert throughout the years.

What’s in Tiramisu?

  • Tiramisu is traditionally made using finger biscuits, egg yolks, sugar, coffee, mascarpone cheese, and cocoa powder, and it is served with a cherry on top.
  • Other variants include the addition of egg whites or even liquor to the dessert to give it a more delicious zing.
  • Despite the fact that the dish is typically cooked in a circular form, the Tiramisu has evolved into a square shape throughout time as a result of the constraints of the ladyfinger biscuits used.
  • Making the Tiramisu entails putting the custard on top of the finger biscuits that have been soaked in coffee or liquor.
  • This is where the Tiramisu’s layered appearance is achieved.

How is Tiramisu made?

  • Making Tiramisu is actually more simpler than it appears on the surface.
  • The custard must be made first, which is the first stage.
  • There are several methods for accomplishing this, but the most conventional is to separate the egg whites and yolks and then whisk in the sugar and vanilla until the custard has a creamy texture.
  • Whipping cream can be used as an alternative to eggs in some recipes.
  • The bottom thing is that you need to make a fresh, creamy dairy custard that retains its shape, and the heavier the custard, the better it will be.
  • Once the custard is done, you will need to prepare the ladyfinger cookies to accompany it.

Dip the biscuits in a strong espresso (some people even add a splash of wine), but take careful not to soak them too much so that they break apart when you pick them up from the table.Then comes the enjoyable part.Find a large container (either round or square) and spread the first layer of biscuits in the container.You next add the custard after making sure the biscuits are uniformly spread throughout the first layer.Spread the custard out evenly in the same manner as the biscuits, and then continue to do so until the custard completely fills your container.

  • The next step is to sprinkle the top of the mixture with cocoa powder to give it a chocolate flavor, after which you place the mixture in the refrigerator for a couple of hours.
  • For the best results, let the Tiramisu to sit for 2-4 hours.
  • The temperature also helps the dessert taste even better.

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