🍽️ Italian Festive Cassata with Candied Fruits

Name: Italian Festive Cassata with Candied Fruits
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g Ricotta; 300 g Whipping Cream; 3 Egg Yolks; 5 tbsp Powdered Sugar; 1 tbsp Lemon Zest (grated); 1 packet Vanilla Sugar; 50 g Succade (chopped); 6 Apricots; 100 g Cherries; 2 tbsp Hazelnuts (coarsely chopped); 1 Sponge Cake (cake base); Cherries

480 kcal · 30 min · 4 servings

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Ingredients

500 g Ricotta
300 g Whipping Cream
3 Egg Yolks
5 tbsp Powdered Sugar
1 tbsp Lemon Zest (grated)
1 packet Vanilla Sugar
50 g Succade (chopped)
6 Apricots
100 g Cherries
2 tbsp Hazelnuts (coarsely chopped)
1 Sponge Cake (cake base)
Cherries

Instructions

1. Whip the ricotta using the beaters of your electric hand mixer.
2. Beat in the powdered sugar, vanilla sugar, and egg yolks until the mixture is white and creamy.
3. Fold the lemon zest into the ricotta mixture.
4. Whip the cream until stiff.
5. Gently fold the stiff cream together with the egg yolk-ricotta mixture.
6. Cut the apricots into small cubes.
7. Finely chop the cherries.
8. Fold the apricots, cherries, succade (candied citrus peel), and nuts into the ricotta cream.
9. Fill the mixture into a bowl lined with foil.
10. Place the bowl in the freezer for at least 5 hours, preferably overnight.
11. Remove the cassata from the freezer 20 minutes before serving.
12. Cut the sponge cake to size.
13. Place the sponge cake on the frozen cream.
14. Invert the bowl onto a plate.
15. Remove the foil.
16. Serve the cake garnished with colorful cherries.

Nutrition per serving

kcal: 480
Protein: 10 g · Fett/Fat: 32 g · Carbs: 40 g