Sicilian cassata; vanilla ricotta cream, amaretto sponge cake, fresh and candied fruits - virtual workshop version

Preparation time: 30 min

Preheat your at 375 °F

• To prepare before class

  Ingredients

  Make sure you've got all the ingredients ready for your recipes.

  Keep the cream and the bowl in the refrigerator.

  Materials

  1 bowl and 1 whisk (sponge cake)

  1 bowl (ricotta cream) + 1 whisk + 1 spatula

  1 cutting board + 1 paring knife

  1 Round cake pan  ( 9 ")

  2 verrines

  Tablespoons

  1 pastry brush

• Preparation to do with the chef

  Cut the candied orange peels into small pieces.

  Wash and cut your strawberries into quarters.

• Sponge cake

  Butter and flour only the bottom of the cake pan.

  Whisk the egg with the sugar until the mixture whitens and triples in volume.

  Gently fold in the flour, then pour the mixture into the cake pan and bake for 10 minutes.

  When the cake as cool, unmold it and then soak it with the Amaretto using the pasty brush.

  Break the sponge cake into pieces.

• Ricotta cream

  Gather all the ingredients for the ricotta cream in your bowl.

  Whisk until you have a texture of soft peaks.

  Mix the pieces of candied orange peel and keep the cream in the fridge.

• Plating

  In your verrines, place all the elements of your dessert in layers while keeping a few pieces of strawberries for the top.

  Place the verrines in the fridge for at least 30 minutes before serving.