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

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, cassata siciliana (without eggs). It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Cassata Siciliana (without eggs) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Cassata Siciliana (without eggs) is something that I’ve loved my whole life. They are nice and they look wonderful.

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

The ingredients needed to make Cassata Siciliana (without eggs):
  1. Make ready 7 " vanilla sponge
  2. Get 1 small vanilla sponge for the sides
  3. Make ready 500 gms ricotta cheese
  4. Get 150 gms sugar
  5. Take 100 gms chocolate, roughly chopped
  6. Prepare 1 tsp vanilla extract
  7. Make ready 50 gms candied fruits
  8. Get 50 gms pistachio nuts, chopped
  9. Take 50 gms hazelnuts, chopped
  10. Prepare Rind of 1 lemon
  11. Take 40 ml orange juice
  12. Make ready 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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