The Sicilian cassata in mini version, or cassatine! There is no bakery in Palermo that do not show off in plain sight in his shop windows, are beautiful to see and delicious to eat ....
Forgot, are easy to implement own ;) is sufficient to have small tartlet molds, metal or silicone.
Ingredients
for the sponge
Mold 18 cm
2 eggs
60 g flour 00
60 g of sugar
for cream
200g ricotta
100 g of sugar
chocolate chips
For decoration
marzipan
a few drops of green dye
candied cherries
powdered sugar
Sicilian Cassata mignon
Preparation
Prepare the sponge: mounted along the eggs with the sugar until they become very clear, and lifting the whips fall prejudice in relief. Add the sifted flour incorporating it with the hands, incorporating gently stirring from top to bottom to not remove the eggs.
Pour into a small mold (round or square does not matter) greased and floured or covered with parchment paper, and bake in the oven at 180 ° C for about 20 minutes, controlled by touching the surface (which must be stable) or stick with the classic. Let cool and cut the sponge cake into thin slices perpendicular (as if it were an eggplant or zucchini)
Sift the ricotta, sugar coat and add the chocolate chips. Colored marzipan with two drops of green food dye.
Sprinkle the molds with powdered sugar, and coat them with marzipan, making it adhere well (help with a stencil round to measure). Fill with a spoonful of ricotta cheese and cover with a slice of cake to fit.
Turn out the cassatine, place one spuntoncino ricotta in the center and decorated with candied cherry half. :)
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