Filling

1.5 lbs ricotta

3\4 cup sugar (or to taste)

zest of 1 lemon

 

Using a stand mixer or hand held beaters, blend the sugar into the ricotta until it goes creamy. Fold in the lemon zest. Let it rest in the refrigerator.

 

Pasta Reale .. Almond Paste

almond paste (such as Solo brand) kneaded with green food coloring

 

Perhaps this was originally pistachio marzipan but luridly tinted almond paste is is the norm, it’s over the top and that’s the idea. Knead together the almond paste with a few drops of green food coloring.

​

Decoration - Candied Fruits and Silver Sugar Pearls

Purchase silver sugar pearls and candied or dried fruits, typically cherries, tangerines, oranges, citrons, figs and the light green cuccuzza squash.

Or make simple candied citrus peel and cut into classic shapes like strips and diamonds:

Boil the citrus peel in water for 15 minutes and drain. Boil a second time in a mixture of 3 cups sugar and 3 cups water for 45 minutes. Drain, toss in sugar, spread out on a cookie sheet and let dry for a couple of days. 

​

Royal Icing

makes 2 cups

5 cups powdered sugar

1/2 tsp cream of tartar

4 large egg whites

 

Beat together powdered sugar, cream of tartar and egg whites until stiff. 

Spoon half into a sac à poche to use for to decorating and use the other half to ice the top of the cake.

Alternately, purchase a tube of white icing for decorating and ice the top of the cake with a glaze of 1 cup powdered sugar and 2 Tbs lemon juice. 

 

Sponge Cake

250 g sugar

130 g cake flour

70 g potato starch

50 g egg yolk

4 eggs

seeds from 1/2 vanilla bean

 

Butter an flour a 7-9 in spring form pan and preheat the oven to 350 F. Lightly beat the eggs. Mix the vanilla into the sugar and add to the eggs, beat at medium speed for 12-14 minutes until quite thick. Sift in the flour and the potato starch. Pour the batter into the prepared pan, bake for 25 min. Let it cool completely.

 

Assembly

Line a deep dish pie plate (10 in circa) with plastic wrap.

Use a rolling pin to roll out a piece of green almond paste about 1\8 inch thick and long enough to line the entire side of the pie plate. Place the strip of almond paste neatly around the inside of the pie plate.

Cut slices of sponge cake about 1\4 inch thick and line the bottom and sides of the pie plate.

Spoon the filling into the center of the cake leaving just enough room to top with another layer of sponge cake.  Wrap with plastic wrap and let it rest in the refrigerator for several hours.

Flip the cassata out onto a serving platter. Cover the center with the glaze, give it a few minutes to set and then decorate with candied fruits, the wilder the better, finish with white dots of Royal Icing.

​

See how it's done in our video no. 1. 

​