Ingredients :
FOR THE GENOVESE:
EGGS 5
SALT 1 pinch
SUGAR 150 grams
00 FLOUR 150 grams
FOR THE RICOTTA CREAM:
WELL DRAINED COW’S MILK RICOTTA 750 g
CHOCOLATE CHIPS 100 g
MIXED DICED CANDIED FRUIT 100 g
IGELING SUGAR 350 g
FOR THE DECORATION
DUBBES OF MIXED CANDIED FRUIT to taste
CANDIED CHERRY 1 DUBBLE
OF CANDIED LEMON to taste CANDIED
ORANGE ZEAR
to taste PISTACHIO SEEDS to
taste CHOCOLATE CHIPS to taste
FOR THE BATH:
WATER 300 ml
MARASQUINA 30 ml
SUGAR 3 spoons
How to prepare the Neapolitan cassata:
Step 1
Crack the eggs into the bowl of a stand mixer
Step 2
Add a pinch of salt
Step 3
Beat the eggs with an electric whisk for a few minutes
Step 4
When they are halfway whipped, add the sugar
Step 5
Beat the eggs with the sugar until the mixture is soft, light and fluffy.
Step 6
Sift the flour and add it to the dough. Incorporate the flour with a spatula with delicate movements from bottom to top so as not to dismantle the mixture.
Step 7
Pour the sponge cake mixture into the buttered and floured mould
Step 8
Level the surface with the spatula so that the sponge cake maintains an even shape during baking
Step 9
Cook the sponge cake at 180°C for about 30 minutes. Check the cooking with a wooden toothpick which should come out perfectly clean and dry.
Step 10
Bake the sponge cake
Step 11
Leave to cool on a rack for at least half a day
Step 12
In the meantime, prepare the filling of the Neapolitan cassata by collecting the ricotta in a bowl.
Step 13
Add the icing sugar
Step 14
Mix with a spoon or, to make the operation easier, you can use an electric whisk.
Step 15
The ricotta cream should be smooth and without lumps. Set aside less than half which you will then need to cover the Neapolitan cassata, cover with cling film and place in the fridge.
Step 16
Add the candied fruit mixture cut into pieces to the part of the ricotta intended for the filling
Step 17
Add the chocolate chips
Step 18
Mix thoroughly to evenly distribute the ingredients. Cover with cling film and transfer the ricotta cream to the refrigerator for at least 2 hours.
Step 19
Prepare the syrup by dissolving the sugar in the water until it boils, then add the liqueur and leave to cool.
Step 20
Cut the sponge cake in half
Step 21
Dig the base one centimeter from the edge, creating a sort of hollow
Step 22
Wet the bottom with the liqueur syrup
Step 23
Pour the ricotta cream onto the bottom of the sponge cake
Step 24
Spread it evenly
Step 25
Cover with the other disc of sponge cake, adapting it perfectly to the bottom.
Step 26
Pour the ricotta cream set aside
Step 27
Decorate the Neapolitan cassata with a candied fruit mixture
Step 28
In the center of the cassata you can place a candied cherry and all around the orange peels in a radial pattern. You can garnish by adding chopped pistachios, chocolate chips and candied lemon. Place the Neapolitan cassata in the refrigerator until ready to serve.
Step 29
Serve the Neapolitan cassata on the table
Storage:
The Neapolitan cassata can be kept well covered in the refrigerator for a maximum of 2 days.