27. Cassata (photo 15) to make the sponge cake: 8 eggs, 240 g plain white flour, 240 g sugar to make the stuffing and garnish: 1 kg ricotta cheese, 350 g sugar, 100 g plain chocolate, 500 g candied fruits, vanilla, rosolio, cinnamon for the icing: 100 g sugar Prepare the traditional sponse cake with eggs, flour and sugar. Sift the ricotta cheese and, whisking continuously with a wooden spatula, add the sugar (previously melted over a low heat with a few tablespoons of water), a pinch of vanilla and cinnamon powder, chopped chocolate and half of the candied fruit (chopped). Slice out the sponge cake. Place grease-proof paper in a cylindrical bowl and arrange layers of sponge cake and layers of the ricotta stuffing alternatively. Each layer of the sponge cake must be moistened with a syrup made with a sweet liqueur boiled with a few tablespoons of water. Place the bowl in the fridge for a few hours. Then remove the cake from the bowl placing it on a serving dish. Remove the grease-proof paper. Put the sugar with a few tablespoons of water in a casserole and melt over a low heat until it turns white and creamy. Using the large blade of a knife, put the icing on the cake. Garnish with candied fruit. Keep in the fridge and serve cold.