Neapolitan Cassata: the recipe for the traditional dessert with ricotta cream and candied fruit

 Ingredients:
FOR THE GENOVESE:
EGGS 5
SALT 1 pinch
SUGAR 150 grams
FLOUR 00 150 grams
FOR THE RICOTTA CREAM:

COW’S MILK RICOTTA CHEESE WELL DRAINED 750 gr
CHOCOLATE CHIPS 100 gr
MIXED CANDIED FRUIT DICED 100 gr
ICING SUGAR 350 gr

FOR THE DECORATION
MIXED CANDIED FRUIT DUBIES to taste
CANDIED CHERRY 1 DUB
CANDIED LEMON to taste
CANDIED ORANGE PEEL
to taste PISTACHIO SEEDS to taste
CHOCOLATE CHIPS to taste

FOR THE BATH:
WATER 300 ml
MARASQUINA 30 ml
SUGAR 3 tablespoons

How to prepare the Neapolitan cassata:
Step 1
Break the eggs in 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 half whipped, add the sugar

Step 5
Beat the eggs with the sugar until you get a soft, light and frothy mixture.

Step 6
Sift the flour and add it to the mixture. Incorporate the flour with a spatula with delicate movements from the bottom upwards so as not to deflate the mixture.

Step 7
Pour the sponge cake mixture into the buttered and floured mold

Step 8
Level the surface with the spatula so that the sponge cake maintains a uniform shape during cooking

Step 9
Bake the sponge cake at 180°C for about 30 minutes. Check the cooking with a wooden toothpick that must come out perfectly clean and dry.

Step 10
Bake the sponge cake

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