- 800 g of sponge cake
For the filling:
- 500g ricotta
- 120g caster sugar
- 100 g of chocolate drops
- 10 g mashed candied orange peel
- 10 g mashed candied lemon peel
- Cinnamon powder to taste
To finish:
- 200 g marzipan 65% almonds
- 20 g pistachio paste
- 50 g of pistachios
- 200 g of candied
To the ice Decorative:
- 50 g of egg white
- 400 g of icing sugar
For the icing:
- 300 g sugar fondant
- water as needed
Method
Sift the ricotta passing it twice through a fine sieve and mix with the sugar until the mixture is smooth as a cream. Then add the cinnamon, the candied fruit puree and chopped dark chocolate. Cover with parchment paper on the bottom of the mold and the board formed a frame composed of bands of sponge cake and pistachio marzipan bands; you put on the bottom of the molds from cassata a disc of sponge cake, lightly soaked with a wet maraschino or orange, and fill the mold with the filling of ricotta. Close with another disc of sponge, spongy and take down the temperature. Smodellate from the mold and glazed with icing sugar and water. Decorate the edge with decorative icing made by mounting the egg white and adding little by little the sifted powdered sugar. Garnish the surface with candied fruit and the edge with the chopped pistachios.