Cassatine Siciliane and Minnuzze di Sant’Agata are traditional Sicilian desserts, celebrated for their delightful taste and rich history. Cassatine are classic sweets made with a creamy ricotta filling, wrapped in soft sponge cake, and coated with a layer of fondant icing. The Minnuzze di Sant’Agata, a variant of Cassatine, are created in honor of Catania’s patron saint, representing a symbol of her martyrdom. These desserts are true icons of Sicilian pastry, perfect for celebrating traditions and savoring the flavors of Sicily.
Ingredients for the Sponge Cake
- 2 eggs
- 40 grams of sugar
- 60 grams of all-purpose flour
- 20 grams of cornstarch
Ingredients for the Filling
- 500 grams of sheep’s ricotta
- 150 grams of powdered sugar
- 40 grams of chocolate chips
Ingredients for the Fondant Icing for Cassatine Siciliane
- 165 grams of sugar
- 55 grams of water
- 30 grams of glucose syrup
Preparation of the Fondant Icing for Cassatine Siciliane:
- Bring the water and sugar to a boil until it reaches 100°C.
- Add the glucose syrup and continue heating the mixture until it reaches 117°C.
- Pour the mixture onto a surface and let it cool.
- Once cooled, whip the mixture in a stand mixer until smooth and glossy.
Ingredients for the Almond Paste for Cassatine Siciliane
- 150 grams of almond flour (preferably fine Avola almond flour)
- 75 grams of glucose syrup
- 50 grams of powdered sugar
- 5-10 grams of water
Preparation of the Almond Paste :
- Place the almond flour in the freezer for half an hour.
- Once chilled, use the almond flour to prepare the almond paste by mixing it with glucose syrup, powdered sugar, and water until you achieve a homogeneous dough.
Complete Preparation
For detailed instructions on how to prepare Cassatine Siciliane and Minnuzze di Sant’Agata, check out the video by Dulcis Inside.
