Cassata siciliana — ricotta cake with marzipan and candied fruit

Put fresh ricotta in a fine sieve over a bowl, cover and refrigerate 8–12 hours, without pressing. After draining, weigh exactly 600 g thick ricotta; the whey quantity depends on the product, so the starting purchase weight of about 750 g is only a guide. The whey stays outside the cake. The ricotta should hold a spoon mark and not have a puddle of liquid. Keep chilled until mixing the filling.

Line the base and sides of a rectangular pan measuring about 22 × 30 cm internally with baking parchment, without extra fat. Preheat the oven to 175°C, conventional heat. Beat 150 g whole eggs without shells with 80 g sugar for about 8–10 minutes until very pale and airy. A ribbon falling from the beaters should briefly remain on the surface.

Sift all 80 g cake flour over the whipped mixture in two portions and gently fold from the bottom with a spatula, without prolonged mixing. Transfer to the pan, spread evenly and bake on the middle rack about 15–20 minutes. The sponge should be lightly golden, spring back when gently pressed, and a skewer inserted into it should come out dry. Do not open the oven early in baking.

Remove the sponge, then after a few minutes transfer it with its parchment to a rack and leave about 45–60 minutes to cool completely. Gently peel off the paper, keeping edible crumbs. In a small saucepan heat 50 g water with 20 g sugar only until dissolved, then cool about 10–15 minutes. All syrup will moisten the sponge; do not add alcohol or juice.

Mix 600 g drained ricotta with the sifted 120 g powdered sugar until smooth, without prolonged aeration with a mixer. Refrigerate about 30 minutes. Finely chop 60 g chocolate and stir it in with 60 g candied orange peel. Reserve the remaining 20 g orange peel and all 40 g lemon peel for decoration. Do not add liquid to the ricotta.

Line the base and sides of a round pan with an internal diameter of 20 cm and height of at least 7 cm with plastic wrap, leaving enough overhang to cover. Cut a round of sponge to fit the base and place inside. Keep all remaining pieces, ends and crumbs to close the cake. Brush the round with about half the cool syrup, without dipping it into liquid.

Spread all filling over the round and level with a spatula. Fit every remaining sponge piece on top in a close layer, filling gaps with small fragments and crumbs. Use the entire baked sponge; do not reserve trimmings for another dessert. Brush with the remaining syrup, press lightly with your hand through the wrap and cover with the overhang. Do not put heavy objects on the cake.

Refrigerate the covered pan 8–12 hours, preferably overnight, so the cream and sponge come together. The cake should be thoroughly cold and firm before turning out. Do not replace this stage with brief freezing. Leave the marzipan in its sealed package and store the weighed decorating fruit according to its label, without adding further portions.

Uncover the pan, place a flat plate over it, invert everything and carefully remove the pan and wrap. Measure the cake sides, usually about 5–6 cm high. Roll all 200 g marzipan between two sheets of paper into a band about 64 cm long, matching that height and about 4 mm thick. Wrap around the sides and join the ends. Knead trimmings together again and work them into the band; do not use extra powdered sugar or food coloring.

Mix 100 g sifted powdered sugar with all 15 g water to a thick smooth icing that slowly runs from a spoon. Spread all of it over the chilled cake's top, scraping the bowl sides. Take it to the edge, but do not cover the marzipan sides. Do not thin with extra water and do not add raw egg white; the marzipan's natural color should remain visible.

Arrange all the reserved 20 g candied orange peel and 40 g lemon peel on the still-soft icing in a simple pattern or small clusters. Use ready-made pieces without free syrup, without rinsing or candying them again. Do not add cherries, nuts or leaves. Refrigerate the cake about an hour so the icing surface dries and the decoration adheres well.

Cut the chilled cassata into twelve small portions, cutting through the entire marzipan band as well. Wipe the knife between cuts and share edible pieces from the plate among the portions. Serve without extra sauce or whipped cream. Cover the remaining cake and refrigerate for up to 2 days after assembly. Take out only for slicing and serving; the ricotta cream should stay well chilled.