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, 1 can) 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.

Option: as you saw today fondant sugar icing works fine in a pinch.

 

Fruit Topping

Purchase 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.

 

Glaze

Stir together 1 cup powdered sugar with 2 Tbs lemon juice to make a thick glaze.

 

Royal Icing

makes one cup

2 1/2 cups powdered sugar

1/4 tsp cream of tartar

2 large egg whites

 

Beat together powdered sugar, cream of tartar and egg whites until stiff, this makes a pliable icing that hardens after application. Spoon into a sac à poche to use for to decorating.

Option: purchase white icing in a tube.

 

Sponge Cake

4 egg yolks

3\4 cup sugar (divided into 1/4 and 1/2 cups)

4 egg whites

3\4 cup cake flour, sifted

1tsp baking powder

1\4 t salt

 

Oil and flour a springform pan (9 in circa), preheat oven to 370F/190C.

Sift together the dry ingredients.

Whip the whites until stiff and then, still whipping, add 1\2 cup sugar a little bit at a time. Reserve.

Beat the egg yolks with 1\4 cup sugar until thick and lemon colored.

Into the egg whites, fold first the yolks and then the dry ingredients.

Transfer to prepared springform pan, bake at 370F/190C for 15-17 minutes or until done.

 

Assembling the cassata

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\4 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.

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

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