Cassata (4)
Instructions
Pass through a sieve the ricotta and tilling it with a wooden spatula, add sugar, a pinch of vanilla, diced chocolate, candied fruits, also reduced to small nuts, all moistened with a few drops of sweet liqueur.
Clad in a pan to edges with white waterproof paper, to which you subscribe, using the fruit jelly, thin slices of sponge cake.
Pour in the quarry the ricotta cream, levelling it well and close with another slice of sponge cake.
Place the Pan in the refrigerator for a few hours, then, on a white disk of appropriate size carton, invert the cake, that will be so ready to be garnished.
Meanwhile, line it with a "frosting" pistachio and then garnish with candied fruit in thin strips.
Ingredients and dosing for 4 persons
- 800 g of ricotta
- 500 g of sugar
- 100 G = = Chocolate
- 100 g of candied fruit
- Vanilla
- Pan of spain
- Sweet liqueur