Cassata Siciliana

Ingredients

• 1 Sponge cake
• 500g Sheep ricotta cheese
• 200g Sugar
• 100g Candied fruits (citron, orange, lemon)
• 50g Dark chocolate, chopped
• 30ml Marsala wine or orange liqueur
• 200g Marzipan paste
• Grüne Lebensmittelfarbe Green food coloring
• 100g Powdered sugar
• 2 EL Water or lemon juice
• Einige Glace cherries or candied fruits for garnish

Instructions

1. Place the ricotta in a large bowl, add the sugar, and whisk until smooth and no lumps remain. This may take a few minutes to achieve a homogeneous cream.
2. Gently fold the chopped candied fruits and dark chocolate into the ricotta cream. Mix carefully to distribute the fruits and chocolate evenly.
3. Cut the sponge cake into slices or cubes that are just slightly shorter than the height of your mold. Line a round springform pan or cassata mold with plastic wrap, leaving an overhang.
4. Lightly brush the sponge cake pieces with Marsala wine or orange liqueur. Place a layer of sponge cake into the prepared mold and press down gently.
5. Spread the ricotta cream evenly over the sponge cake layer and smooth it out. Top with another layer of soaked sponge cake and press down gently again. Repeat the process until all ingredients are used, ending with a layer of sponge cake.
6. Cover the cassata with the overhanging plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set.
7. For decoration, knead the marzipan paste with a little green food coloring until it has a uniform green color. Roll it out thinly and cut out circles or other shapes to decorate the edge of the cassata. Prepare a simple glaze by mixing powdered sugar with water or lemon juice.
8. Invert the cassata onto a serving plate and remove the plastic wrap. Drizzle the top with the prepared glaze and artistically garnish with the marzipan decorations, glace cherries, and/or additional candied fruits. Refrigerate until serving.

Nutrition