Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Beat the eggs with the sugar for a long time until you obtain a well-aerated, fluffy, foamy mixture. Flavor with vanillin.
Sift the flour over the mixture, combining it, then pour the batter into the rectangular 20x30 cm pan, buttered and floured, and bake at 180° for 25/30 minutes.
Remove the sponge cake from the oven, unmold it and let it cool on a rack.
Line the Ø 20 cm cassata mold with plastic wrap and cover the bottom with a sponge cake disk cut to size.
Also cut slices about 5 cm high, with slightly trapezoidal sides, to easily line the edge of the mold.
Pass the ricotta through a sieve, add the icing sugar and the flavoring, then whisk until creamy.
Add the candied fruit.
Fill the sponge cake shell with the filling, leveling it.
Cover with a second sponge cake disk cut to size and place a plate on top, pressing lightly.
Put in the fridge for 8 hours.
Unmold the cassata onto the rack, placing it on a rigid disk of slightly smaller diameter that will allow you to move the cassata easily.
Brush the cassata with the warm apricot jelly.
On a sheet of parchment paper dusted with icing sugar, roll out the almond paste already colored with a tiny amount of green food coloring to a thickness of 3/4 mm.
Wrap the edge of the cake, leaving a few mm of excess.
Remove any remaining icing sugar with a brush dipped in a little white liqueur.
Prepare the glaze by whisking the ingredients indicated, set aside 100 g, and pour the rest over the surface of the cassata, covering it.
Strengthen the remaining glaze with the 20 g of icing sugar and, using a piping bag with a small round nozzle, make the dots on the edge and the decoration on the green band.
Put it back in the fridge for a few hours and, before serving, finish the center of the cake with a garnish of candied fruit.
Sieve
Cassata mold
Piping bag
Store in the refrigerator for a few hours before serving.
For a delicious variation, replace the candied fruit with chocolate chips.
Italia, Sicilia
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
