Italian cuisine · Desserts & Sweets

Cassata Siciliana

Sicilian cake of sponge and ricotta cream with chocolate chips, coated in green marzipan.

Ingredients · for 8 servings

• 1 sponge cake base (approx. 300 g)
• 500 g ricotta
• 150 g powdered sugar
• 80 g dark chocolate
• 60 g candied fruit
• 200 g marzipan
• 1 tsp green food colouring
• 200 g powdered sugar for the glaze
• 2 tbsp lemon juice
• 4 tbsp orange juice

Instructions

1. Drain the ricotta in a sieve overnight, then beat until smooth with 150 g powdered sugar and chill for 30 min.
2. Finely chop the dark chocolate, dice the candied fruit small and fold both into the ricotta cream.
3. Knead the food colouring into the marzipan until pale green, roll out 4 mm thin and cut into 4 cm wide strips.
4. Line a 24 cm springform pan with plastic wrap, line the sides with the marzipan strips, cover the base with thin sponge slices and soak with the orange juice.
5. Fill in the ricotta cream, smooth the top, cover with the remaining sponge and chill the cake for at least 4 hrs until firm.
6. Stir 200 g powdered sugar and the lemon juice into a thick glaze, coat the unmoulded cake with it and let set for 30 min. before slicing.