Cassata (Festive Cake with Candied Fruits, Italy)

Name: Cassata (Festive Cake with Candied Fruits, Italy)
Total time: 5 h 45 min
Yield: 8
Cuisine: Europe, Italian
Ingredients: 500 g Ricotta; 300 g whipping cream; 3 egg yolks; 5 tbsp powdered sugar; 1 tbsp grated lemon zest; 1 packet vanilla sugar; 50 g succade (chopped); 6 apricots; 100 g cherries; 2 tbsp hazelnuts (coarsely chopped); 1 sponge cake (cake base); Cherries

Prep: —

| Servings: 8 | Cook: —

Cassata is a recipe featuring fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!

Ingredients

500 g Ricotta
300 g whipping cream
3 egg yolks
5 tbsp powdered sugar
1 tbsp grated lemon zest
1 packet vanilla sugar
50 g succade (chopped)
6 apricots
100 g cherries
2 tbsp hazelnuts (coarsely chopped)
1 sponge cake (cake base)
Cherries

Instructions

1.
Beat the ricotta with an electric hand mixer. Whisk powdered sugar and vanilla sugar with the egg yolks until pale and creamy, then fold in the grated lemon zest. Whip the cream stiffly and fold it into the ricotta mixture along with the egg yolk blend.
2.
Cut the apricots into small cubes. Finely chop the cherries. Mix the fruits together with the succade and hazelnuts, then fold them into the ricotta batter. Spoon the mixture into a bowl lined with foil. Refrigerate for at least 5 hours, preferably overnight. Take out 20 minutes before serving, cut the sponge cake to fit, place it on top of the chilled filling, pour the bowl onto a plate, remove the foil, and garnish with colorful cherries.