Preparation needs 2 days
Separate the eggs for the Pan di Spagna. Add salt and whisk stiff the egg whites. Take a second bowl and add the 300 g sugar, the egg yolks and the grated lemon peel. When the mass has a consistency of mayonnaise it’s perfect. Then carefully fold in beaten egg whites.
Preheat oven to 160°C top/bottom heat. As a cake pan I use a enameled casserole dish of 35 x 25 cm. Grease it with butter and dust it with flour. Now mix remaining flour with baking powder and sift it into the beaten bit by bit. Best is to use a whisk to fold in the flour. When everything is stirred to a smooth dough, pour it into the dish and let the Pan di Spagna bake for about 50 minutes.
Let the ricotta drip off in a fine sieve over night.
On the next day prepare the cream with the ricotta, powdered sugar, chocolate drops and glacéed oranges. Place the cream in the fridge.
Knead the marzipan with the pistachio cream until the marzipan is evenly green. Roll out with lots of powdered sugar. The sugar helps so that the marzipan won’t stick. The marzipan should be a half cm thick and a little wider than the edge of the Cassata pan. Cut the marzipan into 2 cm wide lozenges.
Halve the Pan di Spagna horizontal, so that you get a top plate and a bottom plate. Use a sharp knife for it. Stamp a round piece of biscuit out of one of the plates – use the Cassata pan for it. Cut lozenges in the same size as the marzipan ones out of the remaining biscuit. If the biscuit pieces are thicker than the marzipan pieces you should halve the pieces horizontal. You’ll need the pieces with the crust side.
Now you have to coat the Cassata pan with powdered sugar. This is an art in itself. In my case the sugar most of the time slides from the edges to the valley. So that’s why I proceed in two steps here. First I sift a ‚closed snow cover’ on the bottom. There you place the round piece of cake. Attention! The crusty side downward.
The sides of the pan you cover rotational with marzipan and biscuit lozenges. Therefore you dredge the marzipan pieces properly with powdered sugar and place them in the pan. The Pan di Spagna has to be dipped in powdered sugar and place it with the crusty side towards the pan.
When the whole pan is covered with cake and marzipan, cut all overcoming edges.
Prepare the syrup by boiling up water with sugar and lemon peel. Let the liquid boil up and then simmer for 5 minutes. Let it cool. Finally add the maraschino and sprinkle the biscuit pieces in the pan with it.
Now fill in the cream. Cover it with crumbled Pan di Spagna. Place in the fridge over night and let it steep.
Turn out the Cassata on a cake plate.
Next you make the glaze. Sift powdered sugar in a pot. Now add a few tablespoons water. How much? So many, that you get a viscous mush. Warm up the mash, don’t boil. The glaze should remain white. With the glaze you cover the cake. The green marzipan and the brown cake should still be seen on the sides. But the top can get a thick glaze layer.
Finally comes the most beautiful: The decoration. Let your imagination run free. Classically you display ornaments our of glacéed fruits. Out of a beaten egg white and 150 g powdered sugar you prepare an icing which you fill in an icing bag with a small nozzle. As soon as the icing is dry the cake is ready.