Cassata Siciliana

For the Cassata Siciliana, first prepare the sponge cake base. Separate the eggs. Beat the egg whites until stiff, adding 100 g sugar, a packet of vanilla sugar and salt. Stir in the egg yolks.

Mix flour, baking powder and starch and fold into the egg mixture with the almonds. Line a springform pan (26 cm) with baking paper, fill in the sponge and bake at approx. 200 °C for 20 minutes. Allow the sponge to cool.

For the filling, coarsely chop pistachios, candied fruit and nuts. Cut the cooled sponge cake in half and cut one part into 9 cake pieces.

Line a deep round bowl with plastic wrap and place the pie pieces, point side down, tightly in the bowl.

Put the water and 300 grams of sugar in a saucepan, bring to a boil and cook over low heat, stirring several times, for five minutes to form a syrup and let cool slightly.

Soak gelatin in cold water and whip whipped cream until stiff. Stir ricotta until creamy. Add caramel syrup and liqueur. Squeeze gelatin and melt in a small saucepan over low heat, stirring in a few spoonfuls of the ricotta cream. Then stir into the remaining cream.

Mix candied fruit, pistachios and nuts into the cream and chill briefly. Then fold in the whipped cream and pour the mixture into the lined bowl. Place the second cake layer on top, cover and refrigerate overnight.

The next day, turn it out of the bowl, roll out the marzipan thinly and fold in the ca

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