Cassata Rustica Recipes

CASSATA

Steps:

• Preheat oven to 350 degrees F.
• In a saucepan, bring the milk and butter to a boil. Meanwhile, with a whip attachment beat the eggs 5 to 7 minutes until light and very fluffy. Add the sugar and vanilla and mix well, then gradually add the flour. Drizzle in the hot milk, then add baking powder. Pour it into a greased 9-inch cake pan with parchment paper lining the bottom. Bake for 30 to 35 minutes Let cool in the pan on a wire rack then use a blunt knife to go around the edge of the pan to loosen it. Turn it out onto a cutting board and carefully slice it in half horizontally.
• To make the filling: Place the ricotta and sugar in a food processor and pulse to blend and make it smooth. Fold in candied fruit, if you are using it. Chill until ready to use.
• To make the syrup: In a small saucepan boil the water and sugar together. Let cool then add the orange liqueur.
• To assemble the cassata: Butter a 9-inch pie plate and line it with plastic wrap with some hanging over the edge. Place the green marzipan strip around the edge of the pan on the sloping sides, over lapping at where the ends come together. Trim 1 layer of cake to fit into the bottom of the pie pan and place it in. Brush it with half the syrup. Spread the cake layer with ricotta filling. Brush the second layer of cake with the remaining syrup and flip it onto the ricotta filling. Press down lightly to secure it. Cover it with plastic wrap and chill at least 2 hours or overnight.
• To serve, uncover the cassata and flip it onto a serving platter. Peel the plastic wrap off the top and dust it heavily with powdered sugar. Decorate with whole candied fruit or fruit shaped marzipan. Serve in wedges.

ROLLED CASSATA

Steps:

• Preheat the oven to 180 degrees C (350 degrees F)/gas 4.
• For the sponge, whisk the eggs and sugar with an electric mixer, or by hand, until pale, fluffy and at least doubled in size. Sift in the flour, add the vanilla paste, then slowly fold through. Grease a 26-by-36-centimeter (10-by-14-inch) baking tray with butter, then line it with parchment paper and grease that, too. Spoon the batter into the tray and bake for 12 to 15 minutes, or until cooked through.
• Meanwhile, blitz the pistachios in a food processor until fine. Break in the marzipan and blitz until it forms a dough, adding a splash of water to combine, if needed.
• Take the sponge out of the oven and confidently flip it out on to a clean tea towel. Peel off the parchment paper, place it back on top, then roll up while the sponge is still warm and flexible. Leave to cool for around 20 minutes.
• For the filling, whiz the ricotta with the sugar in a food processor until smooth. Toast the hazelnuts in a frying pan until golden, then finely chop with the candied fruit, pistachios and chocolate. Mix into the ricotta.
• Roll out most of the marzipan on a large sheet of parchment paper to 26 by 46 centimeters (10 by 18 inches), and 2 millimeters (1/16 inch) thick. Spread over the jam, unroll the sponge on top, drizzle over the Vin Santo and spread over the ricotta. Line up the cherries along the side nearest you, then, using the paper to help you, roll it up, pressing lightly to seal. Trim the ends, then roll out the remaining marzipan and stamp out shapes to decorate the top. Serve it after 30 minutes, chilling in the fridge, or freeze for another day. If frozen, defrost in the fridge for 3 hours before serving. Dust with confectioners' sugar to finish.