Ingredients:
GENOISE (18 CM DIAMETER) 1
SHEEP RICOTTA 500 gr
SUGAR 150 grams
CHOCOLATE CHIPS 80 grams
FOR THE PISTACHIO PASTE:
PISTACHIO FLOUR 75 grams
ALMOND POWDER 50 grams
ICING SUGAR 100 grams
WATER 30 grams
RUM 1 tablespoon
FOR THE DISPLAY AND DECORATION:
ICING SUGAR 300 grams
WATER 2-3 tablespoons
CANDIED FRUIT to taste
How to prepare the Sicilian cassata:
Step 1
Work the well-dried ricotta in a large bowl with the sugar
Step 2
Add the chocolate chips, mix and leave to rest in the refrigerator for at least 3 hours.
Step 3
In the meantime, prepare the pistachio paste: in a bowl, mix the almond flour with the pistachio flour, then add the icing sugar, rum and water. Knead well until you get a smooth dough, wrap it in cling film and leave to rest in the refrigerator for an hour.
Step 4
Divide the sponge cake into 3 equal discs. Cut the first into strips about 5 cm wide from which you will obtain trapezoids. Line a slightly flared mold with a diameter of 18 cm with cling film and arrange the trapezoids on the sides. Roll out the pistachio paste with a rolling pin, obtain trapezoids equal to those of the sponge cake and arrange them upside down on the sides of the mold, alternating them with those of the sponge cake.
Step 5
Use the second disc to cover the bottom and then spread the ricotta cream on top
Step 6
Close with the third disc, making sure it fits perfectly with the side decorations
Step 7
Fold the ends of the film inwards and put the cassata in the fridge for at least 4 hours, or longer if you can.
Step 8
Prepare the icing by mixing the icing sugar with a few tablespoons of water, then turn out the cassata and transfer it to a serving plate.
Step 9
Pour the icing on the surface of the cassata, distributing it evenly. Place it in the fridge and let it harden for another 2 hours.
Step 10
Decorate the cassata with whole candied fruit and serve cut into slices.
