Cassata - eggs

Method

• Preheat the oven to 350 degrees F. Butter and flour a 9-inch springform pan.
• To make the cake, beat the eggs preferably in an electric mixer for 5 minutes.
• Add the sugar and grated citrus peel and continue to beat until the beater leaves a ribbon-like trail, about 15 minutes.
• Fold in the flour by hand, one-third at a time.
• Pour the batter into the prepared springform pan and bake until a toothpick inserted into the center of the cake comes out clean, 25 to 30 minutes.
• Allow the cake to cool for about 10 minutes then unmold and cool completely.
• To make the syrup: In a small bowl, combine 3/4 cup of warm water with the sugar and the liqueur.
• Stir the syrup until the sugar dissolves.
• To form the cassata: Slice the cake into 2 (1/2-inch-thick) slices.
• Trim the crusts from the cake then return one of the layers to the springform pan.
• Spoon half the syrup over the cake then spread a layer of ricotta crema on top.
• Repeat, carefully placing another layer of cake, drizzling with syrup then spreading with ricotta.
• Wrap the cake in plastic and chill it for at least 1 hour.
• To make the frosting: Sift half of the confectioners' sugar into a bowl.
• Add half of the lemon juice and all of the lemon extract.
• Stir the liquid into the sugar, breaking up any lumps.
• Sift the remaining sugar into the bowl and add the rest of the lemon juice.
• Thin the icing with a little water until it has a thin spreading consistency and forms smooth, shiny icing.
• Unwrap the cassata and invert it onto a serving plate.
• Ice the cassata then decorate it with whole and cut pieces of candied fruit.
• Chill the cassata for at least 3 hours, then slice and serve.
• Cook's Note: Cassata sometimes boasts a decorative layer of marzipan.