Hello everybody, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, cassata siciliana (without eggs). It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Cassata Siciliana (without eggs) is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Cassata Siciliana (without eggs) is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can cook cassata siciliana (without eggs) using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Cassata Siciliana (without eggs):

1. Take 7 " vanilla sponge
2. Make ready 1 small vanilla sponge for the sides
3. Prepare 500 gms ricotta cheese
4. Make ready 150 gms sugar
5. Take 100 gms chocolate, roughly chopped
6. Take 1 tsp vanilla extract
7. Prepare 50 gms candied fruits
8. Take 50 gms pistachio nuts, chopped
9. Prepare 50 gms hazelnuts, chopped
10. Take Rind of 1 lemon
11. Prepare 40 ml orange juice
12. Take 600 gms green marzipan

Instructions to make Cassata Siciliana (without eggs):

1. In a food processor, mix cheese and sugar till the texture is smooth. Pour the mixture in a bowl and add chocolate, pistachio nuts, hazelnuts, vanilla extract, candied fruits and lemon rind. Mix it well and keep it aside.
2. Line a round, loose bottom cake tin with cling film.
3. Roll out marzipan and line the bottom and sides of the tin.
4. Brush the marzipan with apricot jam.
5. Cut the sponge cake into a round for the base to go over the marzipan and a second round for the top, ensuring its very thick and some rectangular pieces to go at the sides.
6. Line the cake over the bottom and sides of the marzipan.
7. Spoon the ricotta mixture over the cake till the top.
8. Place the second cake over the ricotta mixture and press further down.
9. Refrigerate for 5hrs.
10. Place a plate over the tin and turn over gently, while firmly holding the plate. The cassata should slide out easily. Peel off the cling film.
11. Ready to serve.

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