CASSATA(ITALY)


  • 1 cup of white vermouth
  • 1,1 lb fresh ricotta
  • 1 sponge cake
  • 1 packet of vanilla
  • 0,154 lb dark chocolate, chopped
  • 0,11 lb zucchini (candied zucchini)
  • 0,44 lb ground almonds
  • 0,44 lb sugar

Green food coloring for cakes

  • 0,66 lb candied fruit,
  • 3,38 oz of water
  • 0,55 lb powdered sugar
  • orange blossom water

To make marzipan, knead ground almonds with water, sugar and green dye until you get a smooth paste. Roll out into rectangles, then cut trapezoids to fit the rim of the baking sheet.

For the ricotta cream, sieve the ricotta over a bowl, then add the sugar, diced dark chocolate, vanilla, and zucchini and mix well.

First, dissolve the sugar in water in a small saucepan, then cook over low heat until it boils and add the orange flower water. Cool to room temperature.

Cut the cake into three layers. In a wide shallow bowl, mix a glass of water, sugar and a glass of Vermouth, then put the cake layers in the resulting liquid.

Take a cake layer and cut it into rectangles the same size as those made from marzipan. Cover the cassata pan with cling film or sprinkle with powdered sugar. Line the edge of the pan with alternating marzipan and cake trapezes.

Place one of the moistened cake layers at the bottom of the pan, then coat with ricotta cream. Repeat for the remaining cake layers and ricotta cream. Refrigerate for half an hour, then turn the cassata onto a plate.

Spread cream on top, then garnish with candied fruit. Refrigerate for at least two hours before serving.

ENJOY YOUR MEAL
 

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