Cassata (Festive Cake), Sicily, Italy
Cassata (Festive Cake), Sicily, Italy is a recipe with fresh ingredients from the Menu category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 egg whites
- 120 g sugar
- 1 tsp lemon zest
- 4 egg yolks
- 150 g flour
- 1 pinch salt
- 800 g Ricotta
- 300 g sugar
- 60 ml Maraschino liqueur
- 150 g dark chocolate
- 50 g peeled pistachios
- 300 g candied fruit
- 200 g whipping cream
- 1 tsp vanilla sugar
Instructions
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1.
Beat the egg whites with salt very stiffly. Add sugar, lemon zest, egg yolks and finally fold in the flour gently. Line a 24 cm springform pan with parchment paper and pour in the batter. Smooth the surface and bake at 180°C fan for about 45 minutes. Remove, cool, peel off the parchment and let the sponge cool well. Then cut it twice crosswise.
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2.
Drain the ricotta well and then whisk until creamy. Melt sugar with a little water in a pot, remove from heat, let it cool slightly and stir in half of the liqueur, then mix everything into the ricotta. Roughly chop chocolate and pistachios, dice half of the candied fruit. Mix all into the ricotta mixture. Line the springform pan with one layer of sponge, drizzle with a little liqueur and pour in half of the cream, smooth it, lay another sponge layer on top, drizzle with liqueur again, spread the remaining cream over it and place the lid on top. Refrigerate the cake for at least 3 hours.
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3.
Whip the cream with vanilla sugar very stiffly and spread it over the cake, decorating with the remaining candied fruit.
