Neapolitan Cassatine Recipe of of 13-12-2017 [Updated 13-12-2017]
The ricotta cassatine, or the Neapolitan cassatine, they are one of the most consumed sweets at Christmas in my city! It will be because I have always bought them, and excellent, it will be because I considered them too difficult to make at home, but I had never made them at home. cassatine, this was therefore my first experiment. What could give you headaches during the preparation is only the icing, not to be too liquid otherwise it will not cover as it should, if you see in my photos in fact, the result is not perfect as I would have hoped. Ah, I was about to forget: the Neapolitan raffioli recipe it is practically the same as the Neapolitan cassatine, two names for the same dessert;) It's just a pity that my grandfather is no longer with us, the cassatine were his favorite Christmas dessert, he would have loved them and, although they are not perfect, he would have filled me of compliments.
How to make Neapolitan cassatine
Start preparing the cream by working the ricotta with the sugar.
Add the chocolate chips and mix, then cover and refrigerate in the meantime.
Now prepare the sponge cake. Now whip the eggs with the sugar.
Stir in the flour and baking powder and mix again.
Now pour the mixture into round or, better still, oval molds.
Bake in a preheated oven at 180 ° C for 10 minutes.
Leave to cool and then cut the domes in half.
Stuffed with ricotta cream and cover with another disk, then sprinkle the surface with a little apricot jelly.
Dedicate yourself to the icing by adding the sifted sugar and lemon juice to the egg whites.
Arrange a small piece of marzipan on each cassatina and cover with the prepared glaze.
If the latter is too liquid, add more sugar and make the second layer.
Let it dry for at least 1 hour.
Your Neapolitan cassatine are ready to be brought to the table.