Cassatina Recipe
almond marzipan + traditional cannoli cream + vanilla sponge
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Ingredients
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Almond Marzipan
Cannoli Cream
Vanilla Sponge
Method
Almond Marzipan
- 1
Make the Almond Marzipan
In a large bowl, combine almond flour and powdered sugar. Add light corn syrup and almond extract, then mix until it forms a dough. If it's too sticky, add a little more almond flour until it reaches a pliable consistency.
- 2
Shape the Marzipan
Roll the marzipan into a log or your desired shape. Wrap it tightly in plastic wrap and refrigerate for at least 1 hour to firm up.
Cannoli Cream
- 3
Prepare the Cannoli Cream
In a mixing bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy. Fold in mini chocolate chips gently.
- 4
Chill the Cream
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Vanilla Sponge
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 6
Mix Dry Ingredients
In a bowl, whisk together flour, granulated sugar, baking powder, and salt.
- 7
- 8
Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 9
Bake the Sponge
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.