Sicilian cassata
Instructions
Line with wax paper (or film) a mould cake from 15 cm wide.
Cut the cake into slices and Spain play the bottom and the walls of the mold.
Into a bowl sift the ricotta and powdered sugar, beat well, then add the diced candied fruit, chopped chocolate and liqueur or cinnamon.
Pour the mixture into the mold by crushing well with wooden spoon, cover with remaining slices of bread of Spain.
Keep in the fridge for at least 12 hours.
Invert on a plate, remove the greaseproof paper or foil and sprinkle with powdered sugar just before serving.
Ingredients and dosing for 4 persons
- 200 g of spain loaf
- 500 g of ricotta romana
- 300 g of icing sugar
- 150 g of candied fruit
- 50 g of diced chocolate
- 3 tablespoons maraschino of (or 1 teaspoon ground cinnamon)
- Icing sugar