Cassata Siciliana (without eggs)
Cassata Siciliana (without eggs)

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, cassata siciliana (without eggs). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Cassata Siciliana (without eggs) is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Cassata Siciliana (without eggs) is something that I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can cook cassata siciliana (without eggs) using 12 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Cassata Siciliana (without eggs):
  1. Get 7 " vanilla sponge
  2. Take 1 small vanilla sponge for the sides
  3. Take 500 gms ricotta cheese
  4. Take 150 gms sugar
  5. Make ready 100 gms chocolate, roughly chopped
  6. Make ready 1 tsp vanilla extract
  7. Get 50 gms candied fruits
  8. Make ready 50 gms pistachio nuts, chopped
  9. Make ready 50 gms hazelnuts, chopped
  10. Take Rind of 1 lemon
  11. Prepare 40 ml orange juice
  12. Take 600 gms green marzipan
Instructions to make Cassata Siciliana (without eggs):
  1. In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside.
  2. Line a round, loose bottom cake tin with cling film.
  3. Roll out marzipan and line the bottom and sides of the tin.
  4. Brush the marzipan with apricot jam.
  5. Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides.
  6. Line the cake over the bottom and sides of the marzipan.
  7. Spoon the ricotta mixture over the cake till the top.
  8. Place the second cake over the ricotta mixture and press further down.
  9. Refrigerate for 5hrs.
  10. Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film.
  11. Ready to serve.

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