Cassata Siciliana

Pregătirea ingredientelor

Ingrediente

Mod de preparare

Pas cu pas

1. 1

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

   Aproximativ 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.

   Aproximativ 10 min.

   Nota bucătarului: 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.

   Aproximativ 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.

   Aproximativ 30 min.

   Nota bucătarului: 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.

   Aproximativ 20 min.

6. 6

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

   Aproximativ 5 min.

   Nota bucătarului: 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.

   Aproximativ 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.

   Aproximativ 5 min.

9. 9

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

   Aproximativ 2 min.

   Nota bucătarului: 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.

    Aproximativ 2 min.

11. 11

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

    Aproximativ 1 min.

12. 12

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

    Aproximativ 1 min.

13. 13

    Spread the remaining ricotta filling over the second cake layer.

    Aproximativ 1 min.

14. 14

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

    Aproximativ 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.

    Aproximativ 4 ore

    Nota bucătarului: 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.

    Aproximativ 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.

    Aproximativ 2 min.

18. 18

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

    Aproximativ 1 min.

19. 19

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

    Aproximativ 5 min.

    Nota bucătarului: Arrange the candied fruits in an appealing pattern.

20. 20

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

    Aproximativ 30 min.