Original Sicilian Cassata Cake – “quas at”

Original Sicilian Cassata Cake - "quas at"
Original Sicilian Cassata Cake - "quas at"

The recipe that I will show you today is the Original Sicilian Cassata Cake, still used in Palermo, but I am making it without the candied fruit and marzipan. A short-crust cake made with the cream of sweetened sheep’s ricotta, and dark chocolate drops. Cooked in an oven at 200 degrees for half an hourRead more