INGREDIENTS

INSTRUCTIONS

* Note: See the "Pan Di Spagna" recipe which is included in this
collection.
For the rum syrup, bring the water and sugar to a boil in a small
saucepan, stirring occasionally; cool and add the rum. For the Crema
Di Ricotta, press the ricotta through a fine sieve or strainer into a
mixing bowl. Sift the confectioners' sugar over it and beat it in, by
hand, with a hand mixer set at medium speed, or in a heavy duty mixer
fitted with the whip. Continue beating the ricotta and sugar until it
is very light. Beat in the vanilla, cinnamon and rum, then stir in
the chocolate and candied fruit. Cover the bowl with plastic wrap and
refrigerate it until needed. Butter a 12-inch pan or spring form pan,
depending on the size of the Pane Di Spagna layer, and line it with
plastic wrap. Cut two thin, horizontal slices from the Pane Di
Spagna, using a long, sharp, serrated knife. (This is easier when the
cake is chilled.) Cut the remaining Pane Di Spagna into 1/2-inch
thick vertical slices. Place one of the layers in the bottom of the
springform pan and moisten it lightly with the rum syrup, using a
brush. Use the vertical slices to line the side of the pan and
moisten them from the inside. Pour the filling into the lined pan and
smooth the top with a spatula. Moisten the other round layer lightly
and invert it onto the filling. Press gently with the palm of the
hand to adhere the layer to the filling and cover the pan with
plastic wrap. Refrigerate the cassata to make the filling firm again.
Reserve any remaining syrup for finishing the cassata. While the
cassata is chilling, prepare the apricot glaze. Combine the preserves
and water in a saucepan and bring to a boil over low heat, stirring
occasionally. At the boil, strain the glaze into another pan and
reserve it, covered loosely, at room temperature. For the Pasta
Reale, cut the almond paste into 1-inch cubes and place in the bowl
of a heavy duty mixer fitted with the paddle or in the bowl of a food
processor fitted with the metal blade. Add the sugar and corn syrup
and mix on low speed until the Pasta Reale is beginning to mass
around the paddle. In the food processor, pulse the mixture on and
off about 10 times. The mixture will remain crumbly. Turn the mixture
out on a clean work surface and add a drop of green color. Knead the
Pasta Reale smooth by hand. Form the Pasta Reale into a thick sausage
shape and double-wrap in plastic wrap and reserve it in a sealed
plastic bag at room temperature. To unmold the cassata, remove the
plastic wrap from the top of the springform pan and invert a platter
or disk of cardboard on it. Invert the pan onto the platter or
cardboard and unbuckle the side of the pan. Lift it off carefully,
then lift off the pan base on the dessert and peel off the plastic
wrap. Moisten the outside of the cassata with the remaining syrup,
using a brush. Return the apricot glaze to a boil over low heat and
brush it all over the outside of the cassata. Unwrap the Pasta Reale
and knead it smooth by hand, shaping it into a 5-inch disk. Dust the
work surface and the Pasta Reale very lightly with cornstarch. Roll
the Pasta Reale to a thin 18-inch disk, moving the Pasta Reale often
and adding cornstarch to the work surface to prevent sticking. Slide
both hands under the Pasta Reale and center it on the cassata,
allowing the excess to drape over the sides. Press the top smooth
with the palm of one hand and press the Pasta Reale against the side
of the cassata, easing it into place to prevent pleats and tears.
Trim away the excess at the base of the cassata with a small, sharp
knife. To decorate the cassata, cut the chocolate finely and place it
in a small, heatproof bowl. Place the bowl over a pan of hot, but not
simmering, water and stir until the chocolate is melted. Stir in the
oil. Make a small cone from parchment paper, fill with the chocolate,
fold the top to seal it and cut a small hole in the pointed end with
a sharp
continued in part 2

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”