Sicilian Cassata

Preparation of the Base: We start by taking the 4 eggs and placing them in a large bowl. We will beat them with an electric mixer on high speed until we achieve a fluffy and airy foam. This step is essential to give the base a light and soft texture. After the eggs have foamed, we gradually add the sugar, continuing to mix so that it is perfectly incorporated and forms a homogeneous mixture. Now, we add the baking powder and flour, gently mixing with a spatula or wooden spoon until we obtain a creamy mixture, similar to that of ladyfingers.

We pour this mixture into a loaf pan, which we previously greased with butter or lined with parchment paper to prevent sticking. We place the pan in a preheated oven at 180 degrees Celsius. We let the base bake at high heat until the top turns golden. After about 10-15 minutes, we reduce the temperature to 160 degrees and continue baking. We do the toothpick test: if the toothpick comes out clean, the base is ready. Once baked, we remove the base from the pan and let it cool on a rack. Once cooled, we cut the base into slices about one centimeter thick, so they can be easily used in our dessert.

Preparation of the Cream: In a food processor, we put the ricotta cheese, which can be replaced with whey cheese, and blend until we obtain a fine and creamy mixture. In a small saucepan, we add the sugar and the 4 tablespoons of water, putting them over medium heat. We continuously stir until the sugar completely dissolves and we obtain a syrup. We let the syrup cool, after which we add it to the blended cheese. Now, we fold in 200 ml of whipped cream, mixing with the mixer on high speed for 5 minutes until the cream becomes fluffy and airy.

To achieve the perfect consistency, we whip the remaining 200 ml of cream and gradually add it to the main mixture, carefully mixing. We dissolve the gelatin packet in 100 ml of cold water, then heat it in a double boiler until completely melted. The resulting gelatin is added to the ricotta cream. Now, we can also add the sour cherries, pistachios, and Turkish delight, gently mixing everything to avoid ruining the airy texture of the cream.

For assembling the cake, we take a plastic bowl which we line with cling film, ensuring that the film touches the edge of the bowl. We place the slices of base at the bottom of the bowl, sprinkling them with a little Brandy to soften them. We pour part of the cream over the bases, covering evenly. Then, we cover with the remaining slices, sprinkling them again with Brandy. We cover everything with cling film and let it chill for 3-4 hours to allow the flavors to combine.

After it has chilled sufficiently, we invert the cake onto a large plate. For the glaze, we melt 200 g of cooking chocolate in the microwave, adding the 2 tablespoons of water to achieve a fluid consistency. We mix well and add 50 g of Rama margarine, stirring until homogeneous. We pour the chocolate glaze over the cake, decorating as desired. We let it chill again to allow the glaze to set. This refined cake will surely be a delight for any special occasion!