Sicilian Cassata — a Classic Italian Dessert

23.01.2026

Sicilian Cassata —a Classic Italian Dessert

Ingredients for Orange Sponge Cake

180 g —butter 82% Debic
180 g — sugar
3 pcs — eggs
1 pc — orange (zest)
50 g — orange (juice)
180 g — flour
5 g —baking powder Louis Francois
5 g — orange pasteAptunion

Ingredients for Cream Frosting

500 g —cream cheese Debic
200 g —butter 82% Debic
50 g — sugar
2 g —ground vanilla Prova Gourmet
10 g —flavoring vanilla Prova Gourmet
50 g —orange zest candied cubes 3 mm Aptunion
50 g —osmotically dried cherry Desing
Alcohol to taste

Ingredients for Alcohol Syrup

100 g — dry white wine
100 g — sugar
2 pcs — vanilla Prova Gourmet
30 g — Cointreau liqueur

Orange sponge cake:
Whip the butter, sugar, and paste, then add the eggs, juice, zest, and flour mixed with baking powder. Bake for 10–12 minutes at 170°C.

Cream frosting:
Place all ingredients into a blender bowl and blend until smooth and elastic. Add orange cubes and dried cherries, then gently mix.

Alcohol syrup:
Prepare a syrup using vanilla, sugar, and wine. Let it cool, strain, and add Cointreau liqueur.