Sicilian Easter, Cassata Siciliana

Try this delicious cake recipe:

To make the sponge cake, beat the eggs and sugar with the whisks of a mixer on medium speed. Continue mixing over the hot water bath on the highest setting for 8-10 minutes. Remove the baking bowl from the water bath and continue whisking the mixture for about 10 minutes, until it is creamy and cooled.

Sift the flour onto the mixture and gently fold in with a rubber spatula. Pour the mixture into a floured cake springform pan (26 cm 0), greased only at the bottom, smooth it out and bake in a heated oven at 170X C (gas 1-2, convection oven 150XC) for 35 min on the 2nd ice cream rack from the bottom.

Let the sponge stand for 5 min in the turned off oven, then cool completely in the pan on a rack.

For the filling, place the ricotta in a fine sieve and batrop for 4 hours. Bring the sugar to the boil with the water and the slit vanilla bean, stirring at a high temperature and make 10 min. Remove the vanilla pod, cool the syrup for 5 min. and stir into the ricotta while it is still warm. Finely dice the candied fruit, chop the cooking chocolate, add both to the ricotta mixture mold and mix well.

Remove the sponge cake from the mold and cut it twice horizontally. Place the bottom cake layer in the springform pan, sprinkle with a third of the Maraschino, and spread half of the ricotta mixture evenly on top. Place the middle cake layer on top, drizzle with one third of the Maraschino and spread the rest of the ricotta on top.

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