The Cassata is a combination of sponge cake, softened by fruit juice or alcohol slightly Rhum, the part’s kind of Italian ricotta cheese with fruit jam, chocolate, or vanilla flavoring. The outer layer of the cake is a marzipan mixture, consisting of sugar and almond flour, to create a soft and cool crust for the cαѕѕata. This cake not only tastes delicious but also looks beautiful, so are you ready for this Cαѕѕata Siciliana recipe?
FOR THE SPONGE
6 medium eggs
140g golden caster sugar
140g plain flour
25g melted butter for greasing and a little flour for dusting
finely grated zest of half a lemon
FOR THE RICOTTA CREAM
140g golden caster sugar
2 x tubs ricotta, as fresh as possible
140g αѕѕorted crystallized fruit
50g plain chocolate in one piece, put in the freezer 1 hour before needed
FOR THE TOPPING
280g icing sugar, sifted
green food coloring
4 rounded tbsp apricot jam
1 tbsp lemon juice
a little milk
1 tbsp Grand Marnier, Cointreau, or other orange liqeur
Crystallized fruits, Can∂ιєd peel, and angelica, to decorate
MAKE THE SPONGE:
Step 1: Preheat the oven to 160C. Prepare the cake mold as a round tin about 10 inches (25cm).
Step 2: Brush melted butter on the cake mold, then lightly coat a very thin layer of flour on top.
Step 3: In a bowl of eggs and sugar, use a whisk to beat for about 8-10 minutes until the mixture blends together till it looks pale and airy.
Step 4: Add the flour and lemon zest into the egg and sugar mixture, gently whisking. Use a flat spatula to gently fold the mixture together to prevent the eggs from collapsing.
Step 5: Put the cake dough in step 4 into the mold prepared and bake the cake in the preheated oven for about 30 minutes until it feels firm to the touch (the cake does not rise).
Step 6: When the cake is cooked, take it out of the oven and transfer it to a zinc rack to let it cool, then remove it from the mold.
MAKE THE RICOTTA CREAM:
Step 1: Finely chop the prepared fruit and chocolate.
Step 2: Mix ricotta with sugar, then add chopped fruit and chocolate and mix well. Store the mixture in the fridge until you are ready to αѕѕemble the cake.
MAKE THE ICING:
In a bowl for smooth sugar, lemon juice, and 1 tablespoon of milk, mix well, then add a drop of green food coloring to create color, beat the mixture to get a mixture. The paste isn’t too liquid and is spreadable – you may need to add a little more milk.
Step 1: Melt the jam with 1 tablespoon of liquor and 1 tablespoon of water. Cut the baked bread in half horizontally.
Step 2: Place the less-than-perfect halves on a flat plate and cover with mứt of the jam mixture. Next, put all the ricotta cream on top.
Step 3 Spread the remaining jam on the remaining piece of cake, then cover the cake with ricotta cream. Pay attention to the side of the jam in contact with the cream.
Step 4: Spread the icing evenly over the top, paying attention to flatten with a knife, then put the cake in the refrigerator for at least 1 hour to set the cake (or up to two days).
Step 5: Before serving, take the cake out of the fridge and decorate it with fruit and angelica bark as you like.
Crystallized fruits make this cake special.
It is best to use whole fruit or fruit in large pieces that you buy separately for a beautiful and delicious cake – do not use packages of crystallized fruit from the supermarket.