Cassata Siciliana and Cannolo in Crema Pasticcera

Cassata Siciliana

1. Separate the eggs for the sponge cake. Beat the egg whites until stiff. Add 100 grams of sugar, a packet of vanilla sugar and salt.
2. Add the egg yolk and stir in. Mix the flour, baking powder and starch, sift into the egg mixture in portions and fold in. Fold in the almonds.
3. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake, smooth out. Bake in the preheated oven (electric stove: 200 ° C / gas: level 3) for 25 minutes. Cover, if necessary, after 15 minutes of baking time.
4. Take the base out of the oven. Remove from the edge of the springform pan and let cool down in the pan. Remove from the mold and let cool down further.
5. For the filling, roughly chop the chocolate, pistachios and candied fruits separately. Halve the cooled base. Cut the top base into eight pieces of cake. Line a deep, round bowl (bowl diameter 26 cm) with cling film. Place the pie pieces in the bowl with the point down.
6. Put 125 milliliters of water and 300 grams of sugar in a saucepan, bring to the boil and simmer over low heat while stirring for five minutes to form a syrup. Remove from the stove and let cool down a bit.
7. Soak gelatine in cold water. Whip 250 grams of whipped cream until stiff. Put the ricotta in a mixing bowl and stir with the whisk of the hand mixer until creamy. Add the syrup and liqueur and stir in.
8. Squeeze out the gelatine and melt it in a small saucepan over low heat. Stir in a few tablespoons of the ricotta cream. Then stir into the rest of the cream.
9. Put some candied fruit, some chocolate and pistachios aside for decoration. Mix the remaining fruit, chocolate and pistachios into the cream. Chill the cream for four to six minutes until it starts to gel. Fold in the cream in portions and pour into the bowl.
10. Put the lid on it, press it down lightly and cover it and refrigerate it overnight. Then carefully tumble out of the bowl, peel off the foil.
11. Whip 11,250 grams of cream until stiff, sprinkling in a packet of vanilla sugar. Spread the remaining cream on the cake and sprinkle with the set aside candied fruits, chocolate and pistachios. Serve decorated with chocolate rolls and mint if you like.

Cannolo in crema pasticcera (dough)

1. Mix the butter and sugar with a hand mixer until frothy. Add 2 eggs, wine, vanilla sugar and a pinch of salt while stirring constantly. Then gradually add the flour and use the dough hook of the hand mixer for 5 minutes. Knead until a smooth, pliable dough is formed.
2. Wrap the dough in cling film and refrigerate for 3 hours.
3. Wrap the dough out of the foil and roll it out on a floured work surface 2 mm thin to approx. 48 x 36 cm. Cut the dough sheet into 12 squares measuring 12 x 12 cm. Whisk the rest of the egg. Place metal tubes (or wooden sticks wrapped in aluminum foil) 15 cm long and 2 cm Ø diagonally on each sheet of dough. Brush the opposite corner of the dough thinly with egg yolk, roll up the sheet of dough and press lightly against the corner of the dough that has been brushed with egg yolk. Make 3 or 4 rolls at a time.
4. Place the dough rolls in the 160 ° C hot fat and bake for 3–4 minutes until golden, turning once. Drain on kitchen paper.
5. When the rolls have cooled down completely, carefully loosen the metal tubes or wooden handles and pull them out.

Cannolo in crema pasticcera (filling)

1. Squeeze out the ricotta well in a kitchen towel. Add sugar, vanilla sugar and orange blossom water and stir well.
2. Finely chop the chocolate with a large kitchen knife. Finely dice the orange peel, lemon peel, angelica and cherries. Add the chocolate and candied fruits to the ricotta and stir well.
3. Put in a piping bag with a large perforated nozzle and fill the cannoli with it from both sides. Arrange on a platter and sprinkle with powdered sugar.