Sicilian Cassata

Instructions

1. 1

   Start preparing the Sicilian cassata the day before serving. Make a sponge cake with the ingredients listed above and follow the instructions by clicking here. Bake it in a rectangular pan measuring 35 cm x 25 cm, then let it cool (prepare it a day in advance to avoid crumbling). Drain the sheep ricotta well in a colander, mix it with vanilla-flavored powdered sugar, cover, and refrigerate overnight.

2. 2

   The next day, pass the ricotta through a fine-mesh sieve twice until smooth. Add chocolate chips (and candied orange cut into small cubes) to the cream and refrigerate. Prepare green marzipan by kneading together with pistachio paste (or use green food coloring), sprinkling work surface with powdered sugar. If making royal icing, mix 125g of sugar and 50ml water in a saucepan, bring to boil, add ground almond flour and pistachio paste, then pour on cold marble until smooth.

3. 3

   Spread the marzipan into a sheet about 12 cm wide, cut in half lengthwise. For the cassata, use a special round cake pan with sloping sides (30 cm in diameter). Cut the sponge cake into strips at least 6 cm high and cut trapezoids from them.

4. 4

   Sprinkle the cake pan with powdered sugar, line the sides alternating marzipan and sponge cake trapezoids. Press well to avoid gaps. Cut off any protruding pieces with a sharp knife. If desired, make a syrup with sugar, lemon zest, and liqueur, pour over the sponge cake, fill with ricotta cream, level, and refrigerate overnight.

5. 5

   When chilled, turn the cassata upside down on a plate. Prepare fondant icing by mixing powdered sugar and water until creamy, spread evenly. Decorate with slices of candied fruit in various colors, then add royal icing for final touches.