Cassata (sicilian cheesecake)

Cassata (sicilian cheesecake)

Preparation time: 1 hour, Resting, time: 3 hours, Difficulty: high, 4 Servings

FOR THE CAKE AND RICOTTA CREAM

8 3/4 oz. (250 g) sheep’s-milk ricotta

1/2 cup (90 g) sugar

1 oz. (25 g) dark chocolate, chopped

1 oz. (25 g) candied orange peel, 

diced, plus more for decorating

7 oz. (200 g) sponge cake

FOR THE MARASCHINO SYRUP

2/3 cup (125 g) sugar

4 1/2 tbsp. (65 ml) water

3 tbsp. (40 ml) maraschino cherry liqueur

FOR THE ICING

1 cup (100 g) confectioners’ sugar, sifted

1 tbsp. (15 ml) water

2-3 drops lemon juice

3 1/2 oz. (100 g) marzipan

Green food coloring, as needed

strain the ricotta in a sieve, put it in a bowl and cream with the sugar. Add the candied orange peel and the chocolate and stir. line the inside of a 9-inch cake pan or dessert mold with plastic wrap or waxed paper, leaving a 3-inch overhang. 

Cut the sponge cake into 2 layers and place 1 layer on the bottom of the dessert mold. Boil the water with the sugar in a saucepan to make the maraschino syrup. 

When the syrup has cooled to lukewarm, combine with the cherry liqueur. moisten both layers of the sponge cake with this syrup. spoon the ricotta cream over the sponge cake in the pan, spreading evenly. Place the other layer of moistened sponge cake on top. refrigerate covered cake for several hours. 

For the icing, beat together the confectioners’ sugar, water and lemon juice until well combined. 

Using the overhang of plastic wrap or waxed paper, remove the cake from the mold. spread icing over top and sides. 

Add a few drops of green food coloring to the marzipan, if desired. roll out marzipan with a rolling pin to a thickness of about 1/16 inch (1 mm). 

Wrap the sides of the cassata with the marzipan, and trim edges. decorate with candied orange peel, if desired.