Authentically Italian---an Amaretto-soaked cake that is completely irresistible.
Cassata Siciliana
CAKE 4 eggs 160 g flour 120 g sugar A pinch of salt grates zest of ½ lemon Some Amaretto
METHOD whip 4 whites/pinch salt to firm peaks. Beat yolks/sugar white. Add flour, zested 1/2 lemon, egg whites. Bake in greased/parchmented pan 30 min 350 deg. cool in pan on rack. Liftout; cut three layers.
RICOTTA CREAM 600 g fresh ricotta 300 g sugar 150 g chocolate 200 g mixed candied fruit
Melt sugar, 150 ml water; boil to transparent syrup; cool a bit; add to ricotta elec/mixered smooth. (If syrup lumps--reheat til liquid). Stir in finely diced candied fruit and chopped chocolate.
ASSEMBLY layer on server, cake layer sprinkled with Amaretto, 1/2 ricotta cream, 2nd layer of sponge sprinkled with Amaretto, ricotta cream; last cake layer.
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FINAL Roll out some marzipan into a circle between saran; cover cake top. Dust with conf; add coloured marzipan or candied fruit.
SERVE Chill before serving.