Cassata Siciliana The cake is a traditional Sicilian cuisine made from Ricotta cheese, sugar, cake, candied fruit and marzipan, although there are many variants, inter alia, can add ingredients such as chocolate, pistachios,..

The version I suggest I take marzipan, I have substituted for candied candied fruit, and I added a fresh fruit that is in season, cherries.

The truth is that I am particularly pleased with the coverage of the pie, seeking is the thickness and texture that was quite perfect, but was not matched, smooth, as you can see. Make a chocolate frosting, thick and smooth, is a skill that I have not yet reached in pastry (like many other … eggs) but good, the idea of ​​how I think it may be well presented on the cake is this. I hope you enjoy it and, good, in taste itself…. Wonderful!

Elaboration

  1. We started preparing the cake. To do this we covered greased and the base paper baking mold 18 cm. Here, I must confess, I made two cakes to make three-story, I'm really afraid for the moment of cutting the layers and I think I'm capable of doing fine without me break (I've never tried either. As I, no me atrevo.. eggs).
  2. Sift flour, cocoa and baking powder in a large bowl. Add the butter, sugar and eggs and whisk until smooth and creamy paste.
  3. Pour the mixture into the prepared mold and bake had, in preheated oven at 190 º C, about 50 minutes or until risen and when pierced with a stick comes out clean.
  4. Once we leave out of the oven about 5 minutes before removing the mold and let stand in a grid (I leave a photo of the cake at this time. Alone is a delight).
  5. Spent to develop the filling. This black grate the chocolate and add it, along with sugar and liquor, the annealed. I beat them all, with manual rods, in a bowl. Then we add the candied fruit and nuts and mix well.
  6. We started mounting of the cake. This will match the top of the cake cutting off the forelock. Then the rest rebanamos 3 layers. Fill with ricotta cream and let the three cake layers a couple of hours, at least, in the refrigerator.
  7. Finally we make the coverage. This left the cream at room temperature for half an hour before using (if too cold, when mixed with chocolate, it would be lumpy). Next, Melt the chocolate in a bain marie, and when it is warm add the cream and beat with a whisk by hand. We took the frosting on the cake to cuacharadas, let it cool slightly and add the cherries (washed and tail) to our taste. We return the cake to the refrigerator until half an hour before going to taste.

I encourage you to make this cake as you can or when you find the right opportunity, Great!, you'll love. See you soon .. See you soon !!

Encar