Cassata – by Malta Dairy Products

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Method:

Sponge

• Whisk the eggs and sugar with a balloon whisk in a bowl over a pan of hot water.
• Continue until the mixture is light, creamy and has doubled in volume.
• Remove from the heat and whisk until cold and thick. At this point fold in the flour followed by the butter bit by bit.
• Place in a greased mould.
• Bake in a preheated oven at 200°C for about 30 minutes. Let the sponge cool at room temperature prior to portioning it.

Marzipan

• Sift the icing sugar in a bowl with the ground almonds. Add the remaining ingredients and mix to make a stiff paste. Knead until smooth. Set aside and cover with cling film.

Syrup

• Boil all the ingredients together and strain.

Rikotta

• Mix thoroughly all the ingredients and work to a smooth texture. Correct the consistency by adding more fresh cream if need be.
• Place in the refrigerator for at least 1 hour to rest allowing the flavours to blend.

Assembling the Cassata

• Line a cake mould with cling film.
• Line the bottom and sides of the mould with thin slices of the Genoese sponge prepared earlier.
• Soak the sponge moderately with the syrup by means of a soft brush.
• Fill with the irkotta mixture and cover with Genovese sponge.
• Soak the top with syrup, cover with film and let it rest for at least two hours in the refrigerator.
• On a clean and smooth surface roll out the marzipan to a thickness of 3mm.
• Remove the cassata’s mould and cling film and cover with marzipan.
• Place on a rack and finish off decorations with royal icing and fresh fruit shavings.

by Malta Dairy Products - www.maltadairyproducts.com