Cassata Syracusan

Sieve the ricotta to make it smooth, then mix it with (10.58 oz) 300 g of sugar until you obtain a smooth, lump-free cream. Gradually incorporate the whole milk, mixing with a whisk. whisk to maintain a smooth but uniform consistency. Continue until the sugar is completely dissolved and the cream appears soft and velvety.

Pour the half glass of amaretto into the ricotta cream and mix with regular movements. Add theegg white and incorporate it carefully, without leaving visible streaks. The mixture should be smooth, homogeneous and sufficiently consistent to be spread on the sponge cake without pouring too much.

Break the dark chocolate into pieces and transfer it to a heat-resistant container. Add the whole milk and the vanilla sugar, then heat, stirring until smooth. Keep the heat moderate and stop when the chocolate is completely melted and the sauce appears glossy, without lumps or intense boiling.

Let the chocolate cream cool and then cool, stirring it from time to time to prevent it from forming. plastic wrap on the surface. Wait until it reaches a creamy, spreadable consistency, not too liquid. This step allows you to compose the layers without absorbing or deforming the mixture excessively. sponge cake.

Cut the sponge cake Spread the mixture evenly in layers, using a serrated knife to create even surfaces. Arrange the first layer in the cake pan and check that it covers the bottom evenly. Keep any scraps to complete the surface or fill in any gaps.

Distribute on the sponge cake an even layer of ricotta cream, then add the cooled chocolate cream. Alternate the layers until you run out of preparations, ending with the sponge cakeLevel each surface with a spatula: the layers should be even and compact, without excess cream on the edges.

Mount theegg white con (7.05 oz) 200 g di zucchero fino a ottenere una glassa bianca, densa e liscia. Lavora the mixture finché sollevando la whisk si forma una punta che mantiene la forma per alcuni secondi. La glassa dovrà essere abbastanza consistente da coprire il dolce senza diventare trasparente o colare rapidamente.

Copri la superficie della cassata con la glassa, distribuendola con una spatola fino ai bordi. Rifinisci il dolce in modo uniforme e lascialo riposare per consentire agli strati di assestarsi. Servilo quando la copertura è stabile e il taglio mostra chiaramente l'alternanza tra sponge cake, crema di ricotta e crema al cioccolato.