The chic Sicilian cassata, decorated with candied fruits like diamonds, icing and marzipan, is one of the most popular desserts in Europe. Italian pastries are very simple to prepare, but at the same time they are very tasty and delicious in taste.
It is necessary
- For the test:
- - 6 eggs;
- - 140 g flour;
- - 140 g of sugar;
- - zest of half a lemon;
- - 25 g of melted butter (for greasing the mold);
- For the cream:
- - 50 g of chocolate;
- - 140 g of sugar;
- - 140 g of candied fruit;
- - 2 packages of ricotta cheese (250 g each);
- For glaze:
- - 15 g of milk;
- - 280 g of icing sugar;
- - 1 tablespoon lemon juice;
- - green food coloring;
- - 4 tablespoons of apricot jam;
- - 1 tablespoon of Grand Marnier, Cointreau (any orange liqueur);
- For decoration:
- - candied fruits, candied fruits and angelica (spicy food plant);
Instructions
Step 1
Make cake batter. Beat eggs and sugar with a mixer for 8-10 minutes until an airy white mass is formed. You should get a thick mixture, on the surface of which a trace from the rim remains. Gently add flour, lemon zest and stir gently with a spoon, being careful not to knock too much air out of the mixture.
Step 2
Prepare a split baking dish with a diameter of 25 cm, brush it with melted butter and dust with flour.
Put the prepared mixture in a mold and bake in an oven preheated to 160 ° C for 30 minutes, until the cakes become elastic, when you press on them, the cake should not rise. After placing the baking dish on the wire rack, let it cool, then loosen the baking pan from the baking dish.
Step 3
Prepare the cream. Chop finely candied fruit and chocolates that have been pre-chilled in the refrigerator for an hour. Combine ricotta cheese with sugar, chocolate and fruit. Place the cream in the refrigerator.
Step 4
Prepare the icing. Stir in the icing sugar, lemon juice and 1 tablespoon of milk, then add a drop of green dye to color the glaze soft green. Whisk quickly into a thick mixture.
Step 5
Collect the cake. Heat the jam with one tablespoon of liquor and one tablespoon of water. Cut the cake in half horizontally. Laying the less even part on a flat surface, spread with half of the jam. Place all the ricotta on top. Spread the remaining jam over the second crust, then place the jam over the filling.
Step 6
Spread the icing on top and smooth with a spatula, then place the dessert in the refrigerator for at least 1 hour or better for up to 2 days. Before serving, garnish with fruit, angelica sprigs, if desired.
