Recipe Cassata alla Siciliana (Sicilian Cream Tart) (Cake)

Required Ingredients:

• 6 eggs
• 1/2 cup white sugar
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons orange zest
• 2 tablespoons sherry
• 1 cup cake flour
• 1/2 teaspoon salt
• 1 1/2 pounds ricotta cheese
• 6 tablespoons rum
• 1/2 cup confectioners' sugar
• 2 (1 ounce) squares sweet chocolate, grated
• 1/4 cup candied cherries, chopped
• 1/2 teaspoon ground cinnamon
• 1/2 cup chopped toasted almonds
• 1/4 cup butter
• 2 1/2 cups confectioners' sugar
• 2 egg whites
• 1 teaspoon almond extract
• 1/4 cup rum
• 1/4 cup confectioners' sugar for dusting

Preparing/Cooking:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Pan di Spagna (Sponge Cake): Have the following ingredients at room temperature for at least one hour before baking; 6 eggs, lemon juice, orange zest, and sherry.
• Separate 6 eggs and set the egg whites aside.
• Beat egg yolks until thick and lemon colored.
• Beat in sugar, lemon juice, orange zest, and sherry or 1 teaspoon almond extract.
• Beat until foamy.
• Sift flour 3 times and fold into eggs yolks gently but thoroughly.
• Beat egg whites until foamy, add salt, and beat until stiff but not dry.
• Fold into yolks.
• Pour batter into one ungreased 9 inch spring form pan.
• Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes.
• Test by pressing lightly with finger tip, if cake springs back at once it is done.
• Leave cake in pan to cool, and invert on a wire rack.
• Once cake is completely cool slice into 3 layers and sprinkle layers with rum.
• To Make Filling: Crush ricotta very finely with hands or a potato masher, add 1/2 cup confectioner's sugar and beat for about 3 minutes until creamy.
• Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.
• Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer.
• Leave the top and sides of cake plain.
• To Make Frosting: Cream butter with 1 cup sifted confectioners' sugar.
• Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners' sugar.
• Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.
• Cover sides and top cake evenly with frosting.
• Store in refrigerator until ready to serve.
• Serves 10.

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