Sicilian cassata

Ingredients for 12 servings:

• 1 Viennese base, 3-layer
• 500 g ricotta
• 200 g sugar
• 50 g candied orange peel
• 50 g candied lemon peel
• 1 lemon(s), untreated
• 100 g dark chocolate, chopped
• 1 packet of vanilla sugar
• 2 tbsp orange liqueur (e.g. Grand Marnier)
• 100 ml water, cold
• 50 ml Marsala (Ambra Semisecco)
• 250 g powdered sugar
• 15 pistachios, unsalted
• n. B. Cake decoration (marzipan figures as desired)

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

a festive cake served in Sicily at Easter and weddings.

Mix 100 ml water with 50 ml Marsala. Place a slice of sponge cake, cut-side up, on a round plate and place a cake ring around it. Brush with half of the Marsala mixture. Grate the zest of one lemon. Gently mix 500 g ricotta, 200 g sugar, 1 sachet of vanilla sugar, 2 tablespoons of orange liqueur, grated lemon zest, 50 g candied orange peel, 50 g candied lemon peel, and 100 g chocolate chips. Cut 4 cm wide strips from the second sponge cake and line the edge of the cake tin with them. Pour in the ricotta mixture. Trim off any excess cream filling with a knife. Brush the third sponge cake with the other half of the Marsala mixture and place it, wet-side down, on top of the ricotta mixture. Crush 15 pistachios in a mortar and pestle, occasionally adding a few teaspoons of powdered sugar. Transfer to a bowl and mix thoroughly with the remaining powdered sugar. Stir a little water (approx. 20-30 ml) into the powdered sugar mixture until a spreadable, but not too runny, paste forms. Remove the cake ring and spread the pistachio paste over the cake using a knife. Decorate with your choice of marzipan figures and let set in the refrigerator for 1 day.