Cassata Siciliana (Sicilian Ricotta Marzipan Layer Cake)

Name: Cassata Siciliana (Sicilian Ricotta Marzipan Layer Cake)
Prep time: 40 min
Cook time: 25 min
Yield: 8 servings
Cuisine: Italian
Ingredients: sponge cake layers 2 pcs; ricotta cheese 350 g; sugar 90 g; dark chocolate chips 60 g; candied fruits 90 g; orange liqueur 2 tbsp; whipping cream 120 ml

Quick answer

Active time: 65 min
Waiting: See the steps
Level: Hard
Servings: 8 servings
Ingredients: 7

About this dish

Ricotta sweetened and studded with dark chocolate chips and candied fruit fills a liqueur-soaked sponge shell in this Sicilian celebration cake.

Traditional cassata is wrapped in marzipan and a sugar glaze, while this version keeps things simpler with a thin coat of stiffly whipped cream. It is made the day before: an overnight rest in the fridge lets the sponge soak up moisture from the filling so the layers hold together, and thin, cold slices show flecks of fruit through the white cream.

Ingredients

servings

IngredientAmount

sponge cake layers2 pcs

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Instructions

6 steps

1

Press 350g ricotta through a sieve to reduce moisture and break up lumps.

Add 90g sugar and mix until the filling looks smooth and the grainy feel of the sugar has mostly disappeared.
2

Fold in 60g dark chocolate chips and 90g candied fruits with a spatula, using gentle strokes so the ricotta stays thick.

If the fruit clumps, separate the pieces by hand and spread them evenly through the filling.
3

Cut the 2 sponge cake layers into 1cm slices and press them against the base and sides of the mold without gaps.

Patch any openings with small pieces, because gaps can make the ricotta filling leak or show unevenly.
4

Drizzle 2 tbsp orange liqueur over the cake a little at a time.

Aim for moist sponge, not dripping sponge, so pause between additions and let the liquid soak in before adding more.
5

Spoon in the ricotta filling and press lightly to remove air pockets, then cover the top with the remaining cake slices.

Cover with plastic wrap and refrigerate overnight so the sponge absorbs moisture and the layers set firmly.
6

Unmold the cake onto a serving plate.

Whip 120ml cream to stiff peaks, spread it over the outside in a thin, even layer, and serve the cake cold in thin slices.