Cassata Cream Cake, made famous by the Sicilians, is seen all over Italy. This is a wonderful cake for the holidays. It starts with a sponge cake.

Sponge Cake

4    eggs

%   cup sugar

1    cup sifted flour

V2   cup butter, melted and cooled

Preheat the oven to 350°F. Put the eggs and sugar in a bowl and beat with an electric mixer. Put the bowl over simmering water, without touching the water, and continue to beat until the mixture is warmed and doubled in volume, about 5 minutes. Remove from the simmering water and keep beating until the mixture has cooled.

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Fold in the flour and the butter. It is best to do this with a rubber spatula. Do not overwork the mixture – the goal is simply to incorporate the flour and butter. Transfer, with the help of the spatula, to a well buttered 9-inch cake pan, and bake until the center feels firm, about 40 minutes. Invert and turn out onto a flat dish.

1V2   pounds fresh ricotta or cottage cheese

2    cups sugar

1    teaspoon vanilla

2    tablespoons tangerine or orange liqueur

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V2   cup finely diced candied fruit Vi    cup whole pistachio nuts 1    recipe for a sponge cake (above)

Confectioner’s sugar for sprinkling

Fruit for topping (optional)

Put the ricotta, sugar, vanilla and liqueur in a food processor and process to smooth, about 15 seconds. Transfer to a bowl and fold in the chocolate, fruit and the pistachios. Mix well.

Cut the sponge cake into 1/2-inch slices and line a 10-inch glass bowl or fluted mold with some of the slices. Add the creamed ricotta mixture over the sponge cake pieces and pat it down with a rubber spatula. Cover with the remaining slices of sponge cake.

Make a cardboard cutout the same size as the top of the cake inside the bowl. Cover with plastic wrap and press the plastic side of the cutout on top of the cake. Weight it with one or two cans of food. Put in the refrigerator, minimum 4 hours, overnight.

When ready to serve, remove the cake from the refrigerator and turn it over onto a large platter or plate, holding the cardboard and bowl steady and securely. Remove the bowl and sprinkle it with confectioner’s sugar, or top with fruit, and serve. It’s nice to be able to see the pattern of the turned-over cake slices through the confectioner’s sugar.

Makes 8 to 12 servings.

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