Cassata Siciliana

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 20cm round cake pan.

   Ongeveer 5 min

2. 2

   For the sponge cake, beat the eggs and sugar in a large bowl with an electric mixer until light, fluffy, and pale in color, about 8-10 minutes.

   Ongeveer 10 min

   Tip van de kok: Ensure eggs are at room temperature for better volume.

3. 3

   Gently fold in the all-purpose flour into the egg mixture until just combined, being careful not to deflate the batter.

   Ongeveer 2 min

4. 4

   Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

   Ongeveer 30 min

   Tip van de kok: Do not open the oven door during the first 20 minutes of baking.

5. 5

   Remove the cake from the oven and let it cool completely on a wire rack. Once cool, slice the cake horizontally into two or three equal layers.

   Ongeveer 20 min

6. 6

   For the ricotta filling, combine the drained ricotta cheese and sugar in a bowl. Mix until smooth.

   Ongeveer 5 min

   Tip van de kok: For an extra smooth filling, push the ricotta through a fine-mesh sieve before mixing with sugar.

7. 7

   Stir in the chocolate chips, finely diced candied orange peel, and finely diced candied citron into the ricotta mixture.

   Ongeveer 2 min

8. 8

   For the syrup, combine the maraschino liqueur, water, and sugar in a small saucepan. Heat gently until the sugar dissolves, then let it cool.

   Ongeveer 5 min

9. 9

   Line a 20cm round cake pan or springform pan with plastic wrap, leaving an overhang on the sides.

   Ongeveer 2 min

   Tip van de kok: This will help with easy removal of the cassata.

10. 10

    Place one layer of sponge cake into the bottom of the prepared pan. Brush generously with the cooled syrup.

    Ongeveer 2 min

11. 11

    Spread half of the ricotta filling evenly over the sponge cake layer.

    Ongeveer 1 min

12. 12

    Place the second sponge cake layer on top of the filling and brush with more syrup.

    Ongeveer 1 min

13. 13

    Spread the remaining ricotta filling over the second cake layer.

    Ongeveer 1 min

14. 14

    Top with the third sponge cake layer (if using), or the final layer, and brush generously with the remaining syrup.

    Ongeveer 1 min

15. 15

    Cover the pan with the overhanging plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set.

    Ongeveer 4 uur

    Tip van de kok: Chilling is crucial for the cassata to hold its shape.

16. 16

    Once chilled, invert the cassata onto a serving plate. Carefully remove the pan and plastic wrap.

    Ongeveer 1 min

17. 17

    For the glaze, whisk together the icing sugar and water until smooth. If too thick, add a few more drops of water; if too thin, add a little more icing sugar.

    Ongeveer 2 min

18. 18

    Pour the glaze over the top and sides of the cassata, allowing it to drip down naturally.

    Ongeveer 1 min

19. 19

    Decorate the cassata with candied cherries and mixed candied fruits while the glaze is still wet.

    Ongeveer 5 min

    Tip van de kok: Arrange the candied fruits in an appealing pattern.

20. 20

    Refrigerate again until the glaze is set, about 30 minutes, before serving.

    Ongeveer 30 min