I had a warm sponge cake, type GENOISE without yeast. 
  
   
   
     
      
      
      
     
   
     
   
   
   
   
    
      
    
 Ingredients for a nice big cassata: 
  For the sponge cake (to be done the day before): 
  6 uova 
   100 g. di fecola di patate 
   100 g. di farina 00 
   200 g. di zucchero 
   un pizzico di sale 
   Per la farcitura: 
   1 kg e 200 di ricotta di pecora 
   300 g. di zucchero 
   100 g. di gocce di cioccolato 
   150 g. canditi misti a cubetti 
   essenza di vaniglia 
   2-3 cucchiai di maraschino 
   Per la bagna: 
   1/2 litro di acqua 
   200 g. di zucchero 
   2 bicchierini di maraschino (quelli di carta da caffè) 
   la buccia di un limone 
  For the icing 
  300 g. icing sugar to taste water 
  few drops of lemon 
  For decoration: 
  candied fruit 
  a stick of green almond paste 
  Procedure: 
  The day before, put the ricotta in a colander for a couple of hours to make them lose their whey. Add sugar, maraschino and vanilla and mix. Put in refrigerator. 
  also prepare the syrup by boiling water with sugar and lemon peel for 15 minutes. 
  Also the day before, prepare the sponge cake as follows: In a saucepan, beat the eggs with sugar and salt and then heated in a water bath by placing them in another pot with water. When the eggs become very warm and fit in a planetary pay until the mixture becomes frothy. Sift together flour and starch. At this point we must abandon the whip and arm themselves with a spoon, slowly add a little flour at a time and turn from the bottom up not to remove the compound. Grease and flour the pan, pour the mixture and cook in preheated oven at 160-170 degrees for about 20-25 minutes. When cool, wrap in a cloth. The next day add 
  maraschino syrup. 
  compose the dessert where we baked the sponge cake. 
  Spread the almond paste and cut a strip higher than the mold in which we baked the sponge cake, and as long as its circumference. Cover the mold with plastic wrap and lay the strip of marzipan in the inner edge. Cut the sponge cake in half and place one half on the bottom of the mold and pour in the syrup. Stuffed with ricotta cheese prepared the day before, cover with the other half of sponge cake and sprinkle with the syrup, too. 
  Cover with plastic wrap and refrigerate for a day or night. 
  time has elapsed, turn the Cassata. Prepare 
  the glaze by adding a few tablespoons of water and a few drops of lemon juice with sugar in order to obtain a smooth, smooth but not too liquid. 
  Pour the mixture over the surface of the cake. 
  Decorate Finally, at will, with candied fruit. 
  Typically cassata is done using slices of sponge cake but I find this much simpler method, the important thing is that the sponge is not too high. 
  The board can also be done by alternating slices of almond paste and slices of sponge cake cut into small trapezoids. 
  I apologize for the Sicilians and the various errors, my home is a box, from very inexperienced in this area and do-it-me ...!  
  
 
 film and television, but what really introduced me to the world of the script was Scardamaglia. Maybe it was just a coincidence in time, maybe the fact that the first lessons 'Italian' course in screenwriting Rai-Script were entrusted to him, after a full immersion with Linda Seger.