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Solo-Dolce Cassata

Solo - Dolce cassata

Solo-Dolce Cassata is a tremendous Sicilian delight, filled with sweet ricotta and chocolate chips that recall the most famous Sicilian dessert, cannoli. I brought this treat to a neighbor’s get-together, where there was live music and a pleasant, relaxed atmosphere. By the end of the party, the cake was gone, and I’m glad to say it was a great success! Later on, we watched a bit of the Olympics, which was super exciting, and the athletes deserve all the applause.

Solo - Dolce  Cassata
How is Solo-Dolce Cassata different?

The traditional Cassata has a thin sponge cake at the base and almond paste on the sides, holding in the ricotta. Then, it is covered with a piece of sponge cake, which is then covered with syrup and finally topped off with candied fruit. Solo-Dolce Cassata omits the almond paste on the side, and rather than a thin base, I cut a sponge cake in half, making both the top and base the same width. I kept the candied fruit as a decoration using the Paradise Candied Fruit, and they were amazingly delicious.

Solo - Dolce cassata
Cooking Method
Cuisine
Courses
Time
Prep Time: 40 mins Cook Time: 45 mins Total Time: 1 hr 25 mins
Servings 8
Best Season Suitable throughout the year
Description

Solo–Dolce Cassata is a great Sicilian delight, filled with sweet ricotta and chocolate chips that recall the most famous Sicilian desserts.

Ingredients
  • Paradise Candied fruit
  • Almond paste
  • Sponge Cake
  • 5 eggs (room temperature)
  • 4.6 ounces flour 00
  • 1.1 ounce potato starch
  • 2/3 cups sugar
  • lwmon zest
  • vanilla bean caviar
  • Orange Syrup
  • 1 cup fresh orange juice
  • 3 tablespoons water
  • 3 1/4 tablespoons sugar
  • Ricotta Cream
  • 5 cups ricotta cheese
  • 2 cups powdered sugar
  • orange zest
  • dark chocolate chips
Instructions
    Sponge Cake
    • Mix the eggs with the sugar, grated lemon peel, and one scraped vanilla bean.
    • Beat the mixture in a mixer for 15-20 minutes at medium speed.
    • Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency. 
    • Put the mixture into the properly greased and lightly floured cake pan (24 cm in diameter, 9 inches round, and 1 1/2 inches deep).
    • Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes; never open the oven before 35 minutes.
    • To check cooking, do the toothpick test. Insert it in the center, and it must come out clean.
    • After the time necessary, allow it to cool and remove it from the mold.
    • Allow the sponge cake to cool completely before slicing.
  1. Ricotta Cream
    • Drain overnight the ricotta. 
    • Work it incorporating the powdered sugar.
    • Add dark chocolate chips and orange zest.
  2. Orange Syrup
    • Prepare the fresh orange juice (3-4 oranges) and set it aside.
    • In the meantime, put the sugar water in a saucepan and place it on the stove.
    • Ensure the heat is low and mix the sugar and water solution until it boils.
    • Turn off the heat when you notice that the sugar is completely dissolved and the mixture has thickened.
    • Add the orange juice, continue stirring, and let it cool.
     
  3. Assembling
    • First, let the sponge cake cool completely and then cut it.
    • Use two knives, one pointed and sharp and the other long with a smooth blade.
    • There are two steps in cutting the sponge cake:
    • Take a serrated knife and carve a line along the cake's circumference, guiding us when cutting the cake in half horizontally.
    • Following this will make it easier to have two equal and level discs.
    • Take the long knife and start cutting from the guideline you have created. Place a hand on the top of the cake so you can feel the movement of the knife.
    • Before soaking the sponge cake, ensure the sponge cake and the orange syrup are completely cold.
    • Once the syrup has cooled, brush it or pour it on your sponge cake (both layers), ensuring it soaks in evenly.
    • Spread half of the ricotta cream on top of the lower disc of the sponge cake.
    • Cover with the other half of the disc and spread the remaining ricotta cream leftover on the entire surface of the cake and the sides.
    • Decorate the cake with Paradise Candied Fruit by drawing flowers, and the stems of the flowers with green colored almond paste (Organic and Natural food coloring)
Keywords: Solo–Dolce Cassata