cassata siciliana

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake base. Beat the egg whites until stiff, adding 100 grams of sugar, a packet of vanillin sugar and salt. Add the egg yolks and stir in. Mix flour, baking powder and starch, sieve portions onto the egg mixture and fold in. Fold in the almonds as well. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25 minutes. Cover after 15 minutes of baking time if necessary.

2. 2

   Remove the base from the oven, remove it immediately from the edge of the springform pan and let it cool in the pan. Remove from the mould and let cool down. Meanwhile, for the filling, chop the chocolate, pistachios and candied fruits separately. Halve the cooled base. Cut the top layer into eight cake pieces. Line a deep round bowl (upper bowl diameter 26 cm) with cling film. Place the cake pieces in the bowl with the tip pointing downwards and close together. Place 125 millilitres of water and 300 grams of sugar in a saucepan, bring to the boil and simmer over a low heat for five minutes, stirring several times, until syrupy. Remove from the heat and allow to cool slightly. Soak the gelatine in cold water. Whip 250 grams of whipped cream until stiff. Place the ricotta in a mixing bowl and whisk until creamy. Add syrup and liqueur and stir in. Squeeze out the gelatine and melt in a small pot at low heat. Stir in a few tablespoons of the ricotta cream drop by drop. Then stir into the rest of the cream. Put aside some candied fruit, some chocolate and pistachios for decoration.

3. 3

   Remove from the heat and allow to cool slightly. Soak the gelatine in cold water. Whip 250 grams of whipped cream until stiff. Place the ricotta in a mixing bowl and whisk until creamy. Add syrup and liqueur and stir in. Squeeze out the gelatine and melt in a small pot at low heat. Stir in a few tablespoons of the ricotta cream drop by drop. Then stir into the rest of the cream. Put aside some candied fruit, some chocolate and pistachios for decoration. Mix the rest of the candied fruit, the remaining chocolate and pistachios into the cream. Chill the cream for four to six minutes until it begins to gel. Fold in the cream in portions and pour into the laid out bowl. Place the lid on top, press down lightly, cover and leave to cool overnight. Carefully turn out of the bowl and remove the foil. Whip 250 grams of cream until stiff, allow a packet of vanilla sugar to trickle in. Spread the rest of the cream on the cake and sprinkle with the candied fruit, chocolate and pistachios. Serve decorated with chocolate rolls and mint as desired

4. 4

   Mix the rest of the candied fruit, the remaining chocolate and pistachios into the cream. Chill the cream for four to six minutes until it begins to gel. Fold in the cream in portions and pour into the laid out bowl. Place the lid on top, press down lightly, cover and leave to cool overnight. Carefully turn out of the bowl and remove the foil. Whip 250 grams of cream until stiff, allow a packet of vanilla sugar to trickle in. Spread the rest of the cream on the cake and sprinkle with the candied fruit, chocolate and pistachios. Serve decorated with chocolate rolls and mint as desired

5. 5

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
600 kcal

CARBS
58 g

FATS
34 g

PROTEINS
14 g