Cassata

Cassata (alla siciliana) is an Italian layered cake from Sicily that was originally served only at Easter and at weddings. It consists of a cream made from ricotta and sugar, which is layered alternately with pan di Spagna, a type of sponge cake, in a bowl or mould; it is then chilled thoroughly, turned out and served coated with a glaze of sugar or chocolate cream. This cake is decorated with candied fruit and patterns made from coloured icing. Depending on the recipe, pistachios or pine nuts, pieces of dark chocolate, cinnamon, orange blossom water, maraschino or orange liqueur may also be added to the cassata.