Cassata Alia Siciliana Recipe
Ingredients
| 1 genoise sponge made with 3 eggs | ||
| 8 tablespoons Maraschino | ||
| Fruit | 2 1/4 Cup (16 tbs), candied (FILLING) | |
| Ricotta cheese | 3 Cup (16 tbs) (FILLING) | |
| Sugar | 3 Tablespoon (FILLING) | |
| Semi-sweet chocolate square | 4 , grated (FILLING) | |
| Pistachio nuts | 2/3 Cup (16 tbs), chopped (FILLING) | |
Directions
To make the filling, reserve a few candied fruit for decoration and chop the remainder coarsely.
Beat the ricotta cheese and the sugar until smooth.
Mix in the chocolate, fruit and nuts.
Cut the cake into three layers horizontally.
Put one layer onto the base of a springform cake pan.
Sprinkle the sponge with 2 tablespoons Maraschino and spread with 1/2 inch (1 cm) of the filling.
Put the second layer on top, sprinkle with 2 tablespoons of the liqueur and spread with 1/2 inch (1 cm) of filling.
Put the third layer on top and sprinkle with the remaining liqueur.
Clip the sides of the cake pan into place.
Cover and refrigerate for 3 hours.
Remove the cake from the pan and put it on a plate.
Spread the remaining ricotta mixture over the top and sides.
Decorate with the reserved candied fruit.
Beat the ricotta cheese and the sugar until smooth.
Mix in the chocolate, fruit and nuts.
Cut the cake into three layers horizontally.
Put one layer onto the base of a springform cake pan.
Sprinkle the sponge with 2 tablespoons Maraschino and spread with 1/2 inch (1 cm) of the filling.
Put the second layer on top, sprinkle with 2 tablespoons of the liqueur and spread with 1/2 inch (1 cm) of filling.
Put the third layer on top and sprinkle with the remaining liqueur.
Clip the sides of the cake pan into place.
Cover and refrigerate for 3 hours.
Remove the cake from the pan and put it on a plate.
Spread the remaining ricotta mixture over the top and sides.
Decorate with the reserved candied fruit.
Chef
