Cassata Siciliana Other languages: de · en Servings: 1
Ingredients
3 Eggs 110 g 70% Dark Chocolate 225 g Candied Fruits 285 g Sugar 1 Lemon's Zest 130 g Flour 375 g Ricotta 375 g Mascarpone 6 tbsp Maraschino (or Cointreau) ½ Bean's Vanilla Salt
Mise en Place
3 Eggs
['Separate eggs']
110 g 70% Dark Chocolate
Cut chocolate into small chunks.
225 g Candied Fruits
Cut candied fruits into small chunks.
Assembly
135 g Sugar 1 Lemon's Zest Salt Egg Whites
Whip egg whites with a dash of salt until very stiff. Add sugar and lemon zest and continue whipping.
Whipped Egg Whites Egg Yolks
Add egg yolks one after another and briefly continue whipping.
130 g Flour
Sieve flour and carefully fold into the eggs.
Cooking
Sponge Batter
Butter and flour a springform pan. Preheat oven to 180°C top/bottom heat. Pour sponge batter into the form and bake for 20-30 minutes. Let cool over night, then cut in half horizontally.
Assembly
375 g Ricotta 375 g Mascarpone 150 g Sugar 3 tbsp Maraschino (or Cointreau) ½ Bean's Vanilla Chocolate Chunks Diced Fruit
Mix everything.
3 tbsp Maraschino (or Cointreau) Sponge Cake Filling
Arrange on a dessert platter: The bottom half of the sponge. Sprinkle with half the liqueur. Spread a bit less than half the filling on top of the sponge. Place the other half of the sponge on top and sprinkle with the remaining liqueur. Spread again slightly less than the remainder of the filling on top. Spread the remaining filling around the edges of the cake. Refridgerate for 4 hours.