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The Sicilian Cassata

you post the recipe for a sweet Italian symbol ... cassata.
The recipe is by chef Luca Montersino.

Ingredients for a box:

Ingredients :
800 g of sponge
To the filling: 500 g

ricotta 120 g sugar 100 g chocolate

in drops 10 g mashed candied orange peel
10 g candied lemon peel puree
cinnamon to taste

To finish :
200 g marzipan pistachio
50 g to 200 g of candied pistachios


For decorative ice :
50 g of egg white
400 g of icing sugar

For the icing:
300 g sugar to taste dark water

Procedure:

Sift the ricotta passing twice through a fine sieve and mix with sugar in the leaf until planetary mixture is smooth like cream. Then add the cinnamon, the puree of candied fruit and chopped dark chocolate (the latter only with moisture before use otherwise the chocolate stain ricotta). Cover with greaseproof paper round the bottom of the mold and the edge form a frame composed of bands of sponge cake with pistachio marzipan and bands of alternating (2 cm wide) put on the bottom of the molds quashed a disc of sponge Spain, the mold filled with the filling of cottage cheese. Close another disc of sponge cake and cut down the temperature. Smodellate the mold lightly with a wet and soaked maraschino or orange above and below

, glazed with melted sugar (reheat in the microwave with a tablespoon of iced water and fast because it dries quickly, cmq if you have not finished the warm up again). Decorate the edge with the Decorative ice made by mounting the egg white and slowly add the sifted icing sugar. Garnish with candied fruit surface and the edge with chopped pistachios. You can then garnish of your choice with other candied fruit.

Try it and let me know ... Hello