Cassata Brick

Instructions

1. Prepare Sponge Cake: Whip eggs, egg yolks, sugar, and a pinch of salt with a mixer for 5-10 minutes until very fluffy. Sift flour and potato starch together. Gently fold the flour mixture into the egg mixture using a spatula. Pour batter into a 25x25 cm greased or lined baking pan. Bake in a static oven at 180°C for 30 minutes on the lower rack. Check doneness with a toothpick. Cool completely on a rack after baking.
2. Make Syrup: In a saucepan, heat water and sugar until just boiling and sugar dissolves. Remove from heat and let cool. Add liqueur or infuse with citrus zest if preferred.
3. Prepare Ricotta Cream: Sift well-drained ricotta. Mix with icing sugar using a spatula until smooth. Fold in chocolate chips and candied fruit cubes.
4. Assemble Cassata Brick: Remove crust from sponge cake. Slice horizontally into two layers, then cut each layer into two rectangles to get four thin rectangles. Line a plumcake mold (25x10 cm, height 7 cm) with cling film. Moisten each sponge cake rectangle on both sides with syrup. Place one layer in the mold, pipe half the ricotta cream over it. Repeat layering with another sponge cake and remaining cream. Top with a final sponge cake layer moistened with syrup. Use any leftover sponge cake to fill gaps if mold is longer. Refrigerate for at least 5 hours or overnight.
5. Decorate: Roll out marzipan to about 5 mm thickness, dusting with icing sugar to prevent sticking. Unmold the cake onto a serving tray and cover with marzipan, trimming excess. Prepare royal icing by whisking icing sugar, egg white, and lemon drops until thick and fluffy. Pipe royal icing along edges and decorate with large pieces of candied fruit. Chill until serving.
6. Use Leftovers: If any sponge cake, syrup, cream, or marzipan remains, use them to create spoon desserts.