Ingredients: 10-12 people
for the cassata
a large rectangular sponge cake
500 g . almond paste with pistachios
1kg . sheep cheese ( pureed and sieved )
600 g . granulated sugar
200 g . of dark chocolate chips
a vial ready for pastiere flavor (contains cinnamon , vanilla , lemon, and other flavorings)
candied lemon peel and orange chopped
candied peel ( citron , mandarin, orange , cherries )
a mold round and flared 30cm . diameter
a round serving tray 34cm . diameter
for royal icing
500 g . powdered sugar
2 egg whites
a few drops of lemon
for the almond paste
1 kg of almond flour
2 kg of powdered sugar
200 g . honey
100g . glucose syrup
200 g . mineral water smooth
vanilla powder q.b.
250g . pistachio pulping
800 g . of icing sugar confectionery
200ml . of water
a spoonful of sugar
Almond paste : In a large container , put the almond flour . Meanwhile, in a saucepan , melt the sugar with the water , and when the mixture begins to make a little bubble (when, wetting his fingers with ice water and taken a drop will form a ball) , pour slowly into a large bowl where it was previously put the almond flour with honey , glucose and pasta pistachios . Mix well and pour on a marble surface and knead the dough by hand until it appears cold and very smooth. Wrap in plastic wrap and place in microwave refrigerator until ready to use it (to make the almond paste you can also use the cold method , find the description in the blog itself).
Sugar Fudge : in the first part of the implementation process is the same place the almond paste : In a saucepan put to melt the sugar with the water , and when the mixture begins to do the little bubble , pour it on a marble slab to cool previously in the freezer and slightly damp , wait 2 minutes then knead quickly with a spatula for lifting sugar sweet liquid from side to side , in circles like little eight o’clock. When its color becomes white, knead with your hands until the structure becomes smooth and pliable. Sugar Fudge (recipe with pictures of all the steps found here) , you can prepare in advance and store in airtight jar too long . Ready to use just add a little water , heat gently in the microwave or double boiler and mix well. Repeat this as many times as will thicken , until the completion of the icing cassata .
Royal icing : make frothing the egg whites lightly with a few drops of lemon juice , then add the sifted powdered sugar , mounting everything until it reaches the consistency of a meringue Italian polished but compact and easily malleable . Put in a pastry bag and set aside until time of use.
Ricotta cream : In a bowl, sift the ricotta with the sugar ( I prefer to use the electric whisk so that the mixture is silky, a real cream ) . Add the cinnamon, lemon and orange peel , chopped and mixed with the aroma vial ready to scent the cream. Add the chocolate drops only when you use the cream to prevent it assumes a dark color.
Assemble the cassata
Cover the bottom of the pan with a circle of parchment paper and sprinkle all over the board with icing sugar to prevent the cake from sticking and is hard to unmold . Take the almond paste, roll it out with a thickness of 5mm . and cut into strips the same height as the edge of the mold that is used and then the trapezoids are all equal to each other , do the same with strips of sponge cake . Place them side by side on the edge alternated following the shape of the mold completed the ride , take the cream cheese made previously , add the chocolate chips and mix well , cut slices of sponge cake and cover the whole of the fund , pour the mixture up to 2 cm . from the outer edge and close with other slices of sponge cake with the syrup maraschino inzuppandole . Put in the freezer for the time necessary to bring down the temperature , so misshapen and also wet the sponge cake top and sides . Glazed the upper part and the whole side part with sugar fondant mixed with water and melted , and then completed the decoration with the real ice inserted into a piping bag which will cut the tip so as to obtain a hole just visible . Garnish with candied fruit surface and drops of royal icing how to make a flower with a central tangerine candy (this is the time to give vent to your creativity ; cassata is a very rich sweet ), served on the tray for cakes you have used directly when unmold the Cassata .