Cassata alla siciliana (2)

The apricot jelly is prepared by diluting with very little water of apricot jam.

Cut the sponge cake into slices about 1 cm thick.

With the wax paper lined the inside of a cake tin with 5 cm of height, then tappezzatelo with the slices of bread of Spain, saldandole together with a little apricot jelly.

Pass the ricotta through a sieve and pour into a bowl.

Put on the heat a pan with the sugar, 1/2 glass of water and a packet of vanilla.

Stirring with a wooden spatula melt sugar until you have formed a syrup that you just cool and then join, little by little, ricotta, taking care to stir vigorously with a whisk, until a thick cream and homogeneous.

Add to mixture of candied fruit cut into small pieces, bitter chocolate cut into small pieces and peeled pistachio nuts and cut in half (just burned for a few seconds in boiling water and is easily peleranno).

Sprayed with maraschino, mix and pour everything into the Pan by spreading the mixture well and livellandone the surface.

Cover with remaining slices of bread of Spain and kept in the refrigerator for at least 2 hours.

To prepare the glaze to pour into a saucepan cover the remaining apricot jelly, add icing sugar and water of orange flowers and cook over moderate heat, stirring constantly with a wooden spoon until the mixture will become smooth and ' racy '.

Remove then the cassata from the refrigerator, turn it over on a platter, the Parliament calls greaseproof paper and pour over the coverage that puff evenly over the entire surface, using a flexible metal spatula, soaked in cold water.

Decorate with remaining candied fruit cut according to your taste and go back to save the cassata in refrigerator until ready to serve.