Sicilian Cassata

Sponge cake, sugar, ricotta, vanilla and many more delicious ingredients are the secret for a unique dessert classic of Sicily. The beauty of this dessert, colourful and happy, is a way to celebrate Easter and the end of Lent in a spectacular way.

Beat well eggs and sugar in a large bowl, until foaming. Add some drops of vanilla extract. Sift the flour and incorporate it to the eggs mixture. Divide the mixture and pour it into two baking trays (20x35cm) previously greased. Bake at 180°C for 25/30 minutes. Once baked, let them cool down, them cut them in half. Line a 26 cm cake pan with cellophane. Cut the sponge cake in two layers. Put one of them onto the bottom of the pan. Fill any the holes with little pieces of sponge cake. In a large bowl, sift the ricotta cheese, combine icing sugar and vanilla extract and mix gently. Add the candied fruit and pour the mixture over the base. Spread thoroughly with the back of a spoon. Close with the other sponge cake ring, pressing softly. Work the almond paste with some drops of food colouring, adding icing sugar if necessary. Roll out the almond paste. Decorate your cassata borders with almond paste stripes. Decorate the top with almond paste. Complete with some whipped cream and some candied fruit. Serve the cassata.