Cassata Cake

Name: Cassata Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 Eggs (size M); 200 g Sugar; 75 g Flour; 1 coated Tsp Baking Powder; 25 g Cornstarch; 50 g crushed almonds; 6 TABLESPOONS Maraschino Liqueur; 7 sheets Gelatine; 200 g candied fruits (e.g.: papaya, mango, orange); 250 g Ricotta cheese; 8 TABLESPOONS Lemon juice; 500 g Whipped cream; 1 package Vanillin sugar; 4 TABLESPOONS Chocolate rolls (approx. 6 g each); 7-10 Tbsp whipped cream, candied fruit, chocolate rolls and cocktail cherries; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

4 Eggs (size M)
200 g Sugar
75 g Flour
1 coated Tsp Baking Powder
25 g Cornstarch
50 g crushed almonds
6 TABLESPOONS Maraschino Liqueur
7 sheets Gelatine
200 g candied fruits (e.g.: papaya, mango, orange)
250 g Ricotta cheese
8 TABLESPOONS Lemon juice
500 g Whipped cream
1 package Vanillin sugar
4 TABLESPOONS Chocolate rolls (approx. 6 g each)
7-10 Tbsp whipped cream, candied fruit, chocolate rolls and cocktail cherries
baking paper

Directions

1
Separate eggs. Beat egg whites until stiff. Add 100 g sugar. Continue stirring until the sugar is dissolved. Stir in egg yolk. Sieve flour, baking powder and starch and fold in with a whisk. Finally fold in the almonds.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take out, let it cool down a little, remove from the edge of the springform pan and let it cool down completely. Cut the base in half horizontally. Cover the bottom base with a springform pan rim. Sprinkle both cakes with liqueur. For the filling soak gelatine in cold water. Dice the candied fruits very finely. Cream ricotta, 100 g sugar and lemon juice. Stir in the candied fruits briefly. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of the cream into the gelatine.
3
For the filling soak gelatine in cold water. Dice the candied fruits very finely. Cream ricotta, 100 g sugar and lemon juice. Stir in the candied fruits briefly. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of the cream into the gelatine. Stir the mixed gelatine into the rest of the cream and chill. Whip cream and vanilla sugar until stiff. When the cream begins to gel, fold in the cream and chocolate rolls. Spread half of the cream on the bottom cake layer. Place the second cake base on top. Spread the rest of the cream and chill for 1 hour. Decorate the cake with cream, candied fruit, chocolate rolls and cocktail cherries
4
Stir the mixed gelatine into the rest of the cream and chill. Whip cream and vanilla sugar until stiff. When the cream begins to gel, fold in the cream and chocolate rolls. Spread half of the cream on the bottom cake layer. Place the second cake base on top. Spread the rest of the cream and chill for 1 hour. Decorate the cake with cream, candied fruit, chocolate rolls and cocktail cherries