Page 20 - Book-TradiAliCulture-Sicily

7. To prepare the almond paste: Cook the sugar and 8. Then pour the almonds flour
the water at low heat, rise the mixture at 121 C° and cool.
(use a precision thermometer),

9. When the mixture is 10. and by mixing form a 11. and put it at the edge
tepid(warm), add the rectangle … of the cake pan.
food colouring agent…

12. Thinly slice the 13. Arrange the slices around the edges then …
Genoese dough 14. Fill the center with the ricotta and the remnants of the
sponge cake

15. Put it in the refrigerator for a night.
16. The following day, transfer the "cassata" cake on a tray and prepare the glazing.

17. Warm the icing sugar and the water without 18. Decorate the cake with
boiling them and pour the mixture on the cake. candied fruit and pumpkin.

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