CASSATAS RECIPES

Steps:

• To make the almond marzipan, knead ground almonds with water, sugar, and green coloring until you have a smooth paste. Roll out to a rectangle, then cut out trapezoids that will fit the rim of the baking pan.
• For the ricotta cream, press the ricotta through a sieve over a bowl, then add sugar, diced dark chocolate, vanilla, and zuccata, and mix thoroughly.
• In a little saucepan first, dissolve powdered sugar in water, then cook over low heat until boiling and add the orange blossom water. Cool to room temperature.
• Cut the cake into three layers (or into wide strips). Mix 1 cup (240 ml) of water, orange flavored sugar syrup, and 1 cup (240 ml) of Vermouth in a large shallow bowl, then sprinkle the cake layers with the resulting liquid.
• Take one cake layer and cut it into trapezoids the same size as ones made from the almond marzipan. Line the cassata pan with cling film or dust it with icing sugar. Line the rim of the pan with alternating marzipan and cake trapezoids.
• Place one of the cake layers (or multiple cake strips) on the bottom of the pan, then fill the pan with the ricotta cream. Top the remaining cake layer. Refrigerate for half an hour, then invert the cassata onto a platter.
• Glaze with icing, then decorate the top with candied fruit. Refrigerate for a minimum of two hours before serving.

Steps:

• To make the almond marzipan, knead ground almonds with water, sugar, and green coloring until you have a smooth paste. Roll out to a rectangle, then cut out trapezoids that will fit the rim of the baking pan.
• For the ricotta cream, press the ricotta through a sieve over a bowl, then add sugar, diced dark chocolate, vanilla, and zuccata, and mix thoroughly.
• In a little saucepan first, dissolve powdered sugar in water, then cook over low heat until boiling and add the orange blossom water. Cool to room temperature.
• Cut the cake into three layers (or into wide strips). Mix 1 cup (240 ml) of water, orange flavored sugar syrup, and 1 cup (240 ml) of Vermouth in a large shallow bowl, then sprinkle the cake layers with the resulting liquid.
• Take one cake layer and cut it into trapezoids the same size as ones made from the almond marzipan. Line the cassata pan with cling film or dust it with icing sugar. Line the rim of the pan with alternating marzipan and cake trapezoids.
• Place one of the cake layers (or multiple cake strips) on the bottom of the pan, then fill the pan with the ricotta cream. Top the remaining cake layer. Refrigerate for half an hour, then invert the cassata onto a platter.
• Glaze with icing, then decorate the top with candied fruit. Refrigerate for a minimum of two hours before serving.