Cassata cuts

Name: Cassata cuts
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 4 Eggs (size M); 120 g + 2 tablespoons sugar; 80 g Flour; 80 g Cornstarch; 1 1/2 TSP. Baking Powder; 5 sheets Gelatine; 2 packages (100 g each) candied fruit mix; 75 g Dark chocolate; 1 untreated lemon; 750 g Ricotta cheese; 5 TABLESPOONS Maraschino Liqueur; 400 g Whipped cream; 1 package Vanillin sugar; 10 Cocktail cherries; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

4 Eggs (size M)
120 g + 2 tablespoons sugar
80 g Flour
80 g Cornstarch
1 1/2 TSP. Baking Powder
5 sheets Gelatine
2 packages (100 g each) candied fruit mix
75 g Dark chocolate
1 untreated lemon
750 g Ricotta cheese
5 TABLESPOONS Maraschino Liqueur
400 g Whipped cream
1 package Vanillin sugar
10 Cocktail cherries
baking paper

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 120 g of sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold into the mixture. Spread the sponge mixture evenly on a baking tray (32 x 39 cm) lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove the sponge cake from the oven and let it cool down.
2
Soak gelatine in cold water. Coarsely chop candied fruit and 50 g chocolate. Wash the lemon, grate dry and thinly grate the peel. Halve the lemon and squeeze it. Mix ricotta, lemon peel and juice, maraschino and 2 tablespoons of sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of ricotta cream, then stir into the remaining cream. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Alternately fold in cream, chocolate and candied fruit. Remove the paper from the sponge cake. Halve the sponge crosswise and cut the edges straight if necessary.
3
Squeeze the gelatine and dissolve in a small pot. Stir in 3 tablespoons of ricotta cream, then stir into the remaining cream. Whip the cream until stiff, allowing the vanillin sugar to trickle in. Alternately fold in cream, chocolate and candied fruit. Remove the paper from the sponge cake. Halve the sponge crosswise and cut the edges straight if necessary. Place the cake frame around one half and spread half of the cream on top. Place the other half on the cream and spread the rest of the cream on top in a wavy pattern. Chill the cake for approx. 3 hours (fruits may start to absorb moisture slightly), then carefully remove from the frame. Finely chop 25 g chocolate. Cut the cake into 10 pieces and decorate each with a cocktail cherry and chocolate
4
Place the cake frame around one half and spread half of the cream on top. Place the other half on the cream and spread the rest of the cream on top in a wavy pattern. Chill the cake for approx. 3 hours (fruits may start to absorb moisture slightly), then carefully remove from the frame. Finely chop 25 g chocolate. Cut the cake into 10 pieces and decorate each with a cocktail cherry and chocolate