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Cassata siciliana Ricotta
700 gr - Pan di Spagna 400 gr - Zucchero 250 gr - Cedro candito 150 gr - Cioccolato
fondente 100 gr - Liquore semisecco q.b. -
per 6 persone
Passate la ricotta al setaccio, mescolatevi lo zucchero, il cedro a cubetti, il cioccolato
a pezzettini e bagnate con il liquore.
Tagliate il pan di Spagna a fette dello spessore di circa 1 cm, spruzzatele di liquore e
rivestite con esse uno stampo rettangolare o rotondo. Riempite con il composto di ricotta
e chiudete con altre fette di pan di Spagna.
Chiudete con un coperchio e lasciate riposare in frigo per almeno due ore. Al momento di
servire sformate la cassata su un piatto di servizio, decorate con fettine di frutta
fresca e candita
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Cassata
Ricotta cheese 800 gr -
Sponge cake 500 gr - Sugar 250 gr - Candied fruit 200 gr - Black chocolate 150 gr - Icing
sugar 150 gr - Apricot gelatine 150 gr - Maraschino 1 small glass - Vanilla 1 stick -
Pistachio 1 spoonful - Ground Cinnamon a pinch - Salt
for servings:8
Put the sugar, vanilla stick and a couple of spoonfuls of water into a pot. Let the sugar
melt on low heat mixing with a wooden spoon and then remove the vanilla.
Sieve the ricotta and put it into a bowl, mixing it well with a wooden spoon until it is
soft and creamy. Without stopping mix, and add the melted sugar and a pinch of cinnamon.
Chop up the dark chocolate and dice the candied fruit and add them to the ricotta, keeping
aside a little candied fruit.
In a small pot, put a little salted water and throw in the pistachios for a few moments.
Then drain them, peel them and add them to the ricotta, and mix well. Flavour with the
maraschino.
Line a cake dish of about 25 centimeters diameter with greaseproof paper. With a sharp
knife cut the sponge cake into slices a centimeter thick and cover the bottom and the
sides of the dish. Use a little fruit gelatine to make them stick.
Then pour the mixture into the cake dish and make it level it with a spatula. Then cover
it with the rest of the sponge cake. Cover it with a plastic film and put it into the
refrigerator for a couple of hours.
In a pot, put 2 to 3 spoonfuls of apricot gelatine and the same amount of icing sugar. On
low heat and mixing well, let the ingredients melt. Check that it has reached the right
thickness by taking the mixture into your hands. If it forms a thread, take it off the
heat.
Take the cake out of the cake pan and put it onto a sheet of greaseproof paper. Spread the
gelatine over the top with the aid of a spatula.
Put the dark chocolate into a small pot at very low heat and let it melt stirring with a
wooden spoon. Pour the melted chocolate on the middle of the cake then cover the whole
cake with a spatula.
Let it dry then place the cake on a serving dish and decorate it with the remaining
candied fruit and serve.
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