Do you want to prepare an outstanding birthday cake that is truly special? Then make Cassata alla Siciliana. This Italian recipe is a surefire way to impress your guests.
Ingredients
For the Sponge Cake:
- Eggs – 6
- Sugar – 200 g
- Flour – 200 g
- Maraschino liqueur – 9 tablespoons
For the Filling:
- Ricotta cheese – 800 g
- Sugar – 280 g
- Half a vanilla bean
- Ground cinnamon – a pinch
- Dark chocolate or dessert chocolate – 150 g
- Candied fruit – 300 g
- Unsalted pistachios or nuts – 100 g
For Decoration:
- Vanilla sugar
- Powdered sugar – 50 g
- Heavy cream 30% – 2 cups (very cold)
Instructions
For the sponge cake, beat the eggs with the sugar until thick and creamy. Continue beating over a pot of hot water for about 10 minutes. Remove from heat and beat until the mixture cools to room temperature. Gently fold in the flour and transfer the batter to a greased and floured cake pan. Bake at 170°C (340°F) for 40 minutes.
For the filling, bring 200 ml of water to a boil with the sugar and split vanilla bean, and cook for 10 minutes. Remove from heat and let cool for half an hour. Gradually mix the warm syrup into the ricotta cheese along with a pinch of cinnamon. Stir in some of the chopped candied fruit, crumbled chocolate, and some of the shelled pistachios or chopped nuts.
Cut the sponge cake into three layers. Place the first layer on a serving platter and soak with 3 tablespoons of maraschino liqueur. Spread half of the ricotta mixture over it, then top with the second cake layer. Soak with more liqueur and spread the remaining ricotta mixture. Place the final cake layer on top and soak with the remaining liqueur. Cover with plastic wrap and refrigerate for 4 hours.
Whip the cold heavy cream with the powdered sugar and vanilla sugar until stiff. Frost the sides and top of the cake with the whipped cream. Decorate with the remaining candied fruit and pistachios or nuts.
