Caffe Bondi's Cassata Siciliana (ricotta cheese cake covered with marzipan and candied fruit)
for sugar glaze
for decoration
procedure for filling mix the ricotta with the sugar, add the vanilla and the 2 drops of cinnamon oil mix well until you obtain a soft cream add the chocolate chips and the diced candied fruit cut the genoise in very thin layers place the genoise around the cassata pan in a way that creates a lining all around and at the bottom. Place layer of ricotta cover with a thin layer of genoise repeat cover the cassata with a board and place in fridge to cool Prepare glaze by melting the powder sugar with the water and heat until sugar melts and it becomes a silky texture Remove from the mold and cover the cassata with green marzipan on the sides and a sugar glaze on top decorate with candied fruits About:: Caffe Bondi More: Easter Vol 2.('99) Archives: Vol 1 ('98) |