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Original Sicilian Cassata Cake – “quas at”

Original Sicilian Cassata Cake – “quas at”

Avatar of Anna MariaAnna Maria
Sicilian Cassata Cake - A delicious short-crust cake made with the cream of sweetened sheep’s ricotta, and dark chocolate drops.
4.70 from 23 votes
Prep Time 20 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 3 hours 5 minutes
Course Cakes and Pies
Cuisine Italian
Servings 10 servings


Shorty Pastry

  • 360 g flour 00 12.7 oz
  • 200 g butter 7 oz
  • 130 g sugar 4.6 oz
  • 4 yolks
  • 1 grated lemon peel
  • 1 pinch of salt

Ricotta Cream

  • 700 g sheep's ricotta 24.7 oz
  • 250 g powdered sugar 2 cups
  • 100 g chopped dark chocolate 3.5 oz


Shorty Pastry

  • Put the flour in a bowl, add the butter, the sugar, and the grated rind, and the salt.
  • With your hands work the ingredients until it appears like fine bread crumbs.
  • Add the egg yolks and quickly mix all ingredients to obtain a homogeneous mixture and, forming a smooth paste.
  • Wrap it in the film and put it to rest for at least 2 hours in the refrigerator.

Ricotta Cream

  • Sift the ricotta (drained overnight) and work with the icing sugar.
  • Add the chocolate, chopped into not too small pieces. Put it to rest in the fridge.


  • Remove the pastry from the fridge, divide it in two, work one piece with a rolling pin to form a 1/2 cm (0.2 inch) thick disk to line the greased and floured baking pan.
  • Cut the excess of shortcrust with a knife.
  • Prick the dough with the tines of a fork without piercing it all the way.
  • Pour the ricotta cream inside the mold and with the help of an icing spatula, level the cream.
  • Roll out the remaining pastry disk to an 0.2-inch-thick circle and set it over the leveled cream.
  • Bake in a preheated oven at 180 degrees for about 45 minutes, or until the cake becomes golden brown.


Keyword baking, cake, cassata
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