Cassata Sicilian style

Pass the dry ricotta through a fine sieve along with the sugar, working it until you obtain a soft and smooth cream. Add the dark chocolate, cut into small pieces or drops, and the candied fruit Dice the mixture, stirring gently to distribute it evenly without breaking the consistency. The filling is ready when it appears smooth and easily spreadable.

Line the bottom and edges of a cake pan approximately (9.84 in) 25 centimetres in diameter, approximately (2.36 in) 6 centimetres high and with a flared edge, using parchment paper. Make sure the paper adheres well to the walls, so that the cassata it can be unmolded without damaging the external covering.

Roll out the green colored marzipan until it is about half a centimeter thick. Cut out rectangles as high as the edge of the mold and about 4 centimeters (1.57 in) wide. Keep the measurements regular, because the pieces will have to alternate at the same time. sponge cake along the entire circumference of the cake pan.

Cut the sponge cake into slices about a centimeter thick. Moisten them with the sweet liqueur, choosing between alchermes and maraschino, without soaking them too much: they must be soft and fragrant, but retain enough structure to support the cream.

Arrange along the edge of the cake pan the rectangles of marzipan, alternating them with rectangles of sponge cake of the same size. Then cover the bottom with more sponge cake, preferably in one piece, to create a compact, closed base. Press the elements lightly to eliminate any empty spaces.

Pour the ricotta cream into the lined mold and carefully level it to the edges. Cover the filling with more slices of ricotta. sponge cake moisten them, distributing them evenly to form the base of the cassata after turning over. The surface must be smooth and well covered.

Let it cool down cassata for about 2 hours, so that the cream hardens and the structure becomes stable. Place a larger diameter cardboard cake disc on the surface, turn the mold upside down sharply and gently remove the parchment paper. The cassata It must maintain its shape without sagging.

Heat over low heat the powdered sugar Add a few drops of strained lemon juice or orange blossom water at a time. Stir until you obtain a smooth, fluid, and uniform glaze, without lumps, and without bringing it to a boil: it should be able to cover the surface in an even layer.

Cover the entire surface of the cassata with the icing, distributing it evenly. Complete the decoration with candied fruit mixed into wedges, strips of zuccata placed on the narrow edge and, usually, a candied mandarin in the center. Let the icing set before serving, so the icing will maintain the garnish design.