Cassata la la Siciliana, mitundu ya pastel

Cassata ndi wokoma kwambiri mdera la Italy ku Sicily, mawonekedwe ake, popeza adakutidwa chisanu choyera ndipo muli ndi utoto wa zipatso zokoma. Kudzazidwa kumapangidwa ndi tchizi, marzipan ndi keke ya siponji.

Dzina mkate wokomawu amachokera ku Chiarabu mayankho, ndiye kuti nkhungu yomwe keke imapangidwa nayo.

Pali mitundu ya cassata, mwina yolemera kwambiri kwa ana ndiyomwe imaphimba keke ndi chokoleti chakuda m'malo mozizira.

Zosakaniza: Masiponji a makeke a siponji, magalamu 500 a tchizi wa ricotta, magalamu 250 a shuga, magalamu 50 a zipatso zotsekemera, magalamu 100 a chokoleti tchipisi, vanila, magalamu 200 a ufa wa amondi, magalamu 200 a shuga, madzi owaza 1, glaze ndi zipatso zosungunuka azikongoletsa

Kukonzekera: Kuti tisunge nthawi, tagula keke yomwe idakonzedwa kale m'mapepala. Chifukwa chake timayamba pokonzekera kudzaza zonona za ricotta. Timamenya tchizi pamodzi ndi 250 gr. shuga ndikusakanikirana ndi vanila, chokoleti ndi zipatso zopangidwa ndi zipatso. Timasungira m'firiji.

Tsopano timasakaniza ufa wa amondi ndi madzi okonzedwa ndi shuga otsala ndi madzi omwe timapanga ngati marzipan. Kuphika chisakanizocho kwa mphindi zochepa ndikuchiwaza mu nkhungu yaying'ono. Lolani kuzizira.

Tsopano tiyenera kutenga nkhungu ngati bokosi la maswiti kapena mbale yayikulu chabe. Timaphimba ndi pepala lopaka mafuta kapena zojambulazo za aluminiyamu. Timayamba ndikukonza keke ya siponji pamakoma a nkhungu. Kenako, kutsanulira kirimu tchizi mosinthana ndi mizere ya almond mtanda. Phimbani ndi kulola mchere kuziziritsa kwa maola angapo mufiriji. Mu thireyi timakonza mbale ya mkate wozungulira, timayala ndi mchere wa amondi ndikutsanulira cassata pamenepo. Tiyenera kuphimba kekeyo ndi glaze ndikukongoletsa ndi zipatso zotsekemera.

Chithunzi: Madonnadelpiatto, Cicciapausi

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