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Ingredients Cassata Siciliana (without eggs):
- Get 7 " vanilla sponge
- Give 1 - small vanilla sponge for the sides
- Prepare 500 gms - ricotta cheese
- You need 150 gms sugar
- You need 100 gms for chocolate, roughly chopped
- Get 1 tsp of vanilla extract
- Require 50 gms of candied fruits
- Get 50 gms of pistachio nuts, chopped
- Prepare 50 gms for hazelnuts, chopped
- Require for Rind of 1 lemon
- Need 40 ml for orange juice
- Require 600 gms green marzipan
Cassata Siciliana (without eggs) steps:
- In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside.
- Line a round, loose bottom cake tin with cling film.
- Roll out marzipan and line the bottom and sides of the tin.
- Brush the marzipan with apricot jam.
- Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides.
- Line the cake over the bottom and sides of the marzipan.
- Spoon the ricotta mixture over the cake till the top.
- Place the second cake over the ricotta mixture and press further down.
- Refrigerate for 5hrs.
- Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film.
- Ready to serve.
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