Ingredients:

For Sponge
  • 4 Medium sized eggs
  • 100g castor sugar
  • 100g soft flour
  • 50g butter, margarine or oil

For Marzipan
  • 500g sifted icing sugar
  • 450g ground almonds
  • 2 egg whites
  • ½ tsp vanilla flavouring
  • 1tsp lemon juice

For Syrup
  • 100g Sugar
  • 250ml Water
  • ½ a small cinnamon stick
  • Lemon peal

For Rikotta Filling
  • 1kg Benna fresh irkotta
  • 200g icing sugar
  • 50g chocolate chips
  • 50g candied fruit
  • 150ml Benna fresh cream

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

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.