Cassata

Preheat the oven to 200 ° C. Line the spring forms with baking paper.

Put the ricotta on a baking sheet covered with parchment paper and bake for about 30 minutes in the middle of the oven. Allow to cool to room temperature.

In the meantime, lower the oven temperature to 180 ° C.

Put the eggs, bags of vanilla sugar and the granulated sugar in a bowl. Beat with a mixer in 8 minutes to an airy batter.

Fold in the flour in parts and spread the batter over the spring forms. Bake in approx. 20 minutes until tender and light brown.

Remove from the oven and let cool for 15 minutes in the molds. Remove the cakes from the molds and allow to cool completely in 1 hour.

Put the ricotta in a bowl and stir with a whisk with the vanilla sugar and sugar.

Chop the chocolate into pieces and spatula with the lemon zest. Brush 1 cake with it, put the other cake on it.

Knead both pieces of marzipan together into a ball and place between 2 sheets of baking paper.

Roll out with the rolling pin into a piece that has the height of the cake and is slightly longer than the circumference. Line the cake border with it and press it slightly.

Split the eggs, do not use the egg yolk. Put the egg whites in a fat-free bowl and beat stiffly with a mixer.

Add halfway the lemon zest and the icing sugar. Brush the top of the cake with this.