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 ...!