For sponge cake:
8 eggs, separated
2 teaspoons baking powder
1 1/3 cups flour
1 1/4 cups sugar
2 teaspoons finely grated lemon zest
1 teaspoon almond extract
1/8 teaspoon salt

For ricotta cream filling
1 1/2 pounds ricotta, strained
2 teaspoons almond extract
1/2 cup sugar
2 tablespoons chocolate, grated (optional)

For whipped cream frosting
2 cups cup 35% cream, whipped
1/2 cup lightly roasted almond flakes

Equipment needed
3 same-sized cake pans, greased

To make cake

o Preheat oven to 350 F degrees.

o Beat egg whites till stiff. Put aside.

o In a separate bowl, beat eggs, water, almond extract and sugar until creamy.

o Mix the flour, salt, and baking powder together.

o Add the flour mixture to the egg mixture and continue beating until everything is nicely incorporated.

o Fold in lemon zest (with a spatula).

o Fold in beaten egg whites (with a spatula).

o Divide the batter in 3 equal parts.

o Place cake batter into 3 separate greased cake pans.

o Bake in a preheated 350 F degree oven until cake is done (about 30 minutes).

o Cool.

o Remove from pan.



To make the ricotta filling

o Mix sugar ricotta, sugar and almond extract until creamy.



To make the frosting:

o Beat cream until it forms peaks.



To decorate the cake:

o Spread 1/2 of ricotta filling on the first layer. Top with second layer. Spread the second half of ricotta filling.

o Spread the whipped cream all over the cake.

o Sprinkle lightly roasted almond flakes all over the cake.

o Keep in fridge until ready to serve.

Of all the three-layered cakes I had the pleasure to make in my long life, this has to be my favorite, no ifs or buts. The combination of sugared ricotta and almond extract is pure genius. Thank God for Sicilian desserts! They have miraculous properties -- one bite and one is in heaven! P.S. Most traditional recipes for this type of cake generally do not include baking powder, but I found that it is useful -- it acts as a guarantee that the batter will rise in volume (It probably will anyway, as there are a lot of eggs, but it's nice not to have to worry about it). Also, some recipes call for grated chocolate to be added to the ricotta mixture, while others might omit the chocolate, and include a touch of vanilla. Nowadays, frostings for "Cassata Alla Siciliana" vary, but I believe the original way of presenting this cake was to top it with a frosting made with egg whites, icing sugar and lemon juice (For such a recipe see Italy Revisited/"Puddings and Creams"). Personally, I find frostings made with egg whites too complicated and time consuming as one has to first beat the egg whites till stiff, and then cook the beaten egg whites and icing sugar over a double boiler. However, if one wants to go the traditional route, it's best to use an egg-white frosting. Professional pastry chefs might also decorate the egg-white frosting with glazed fruits. That said, this cake does not need much embellishment for it to be guest-worthy. It gets most of its flavor from its almond and lemon-flavored base -- a truly lovely sponge cake.... Photo and notes: Mary Melfi.

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