Heavenly cassata

Grind the almonds into a powder in a food processor. Add the icing sugar, liqueur, oil and 2 tbsp water into a bowl and knead everything into a smooth, firm ball. Wrap the ball marzipan in plastic wrap and leave to rest for 1 day.

Peel the orange and lemon with a sharp knife and cut the skin into thin strips. Bring 100 ml water with 50 g sugar to a boil in a pan and dissolve the sugar. Add the strips of skin and simmer for 10 minutes. Remove the skins and place on a sheet of kitchen paper. Let the skins soak in the bowl with the rum for 15 minutes. Meanwhile, in a bowl of cold water, soak the gelatine for 5 minutes. Cut the cake into small cubes. Heat in a saucepan 50 ml whipped cream with 150 g of sugar and let the sugar roast. Squeeze the gelatine, remove the cream from the heat and dissolve the gelatine in the warm cream while stirring. Allow to cool slightly. Beat the rest of the whipped cream with the rest of the sugar half stiff. In a different bowl stir together the cream cheese, ricotta and gelatin mixture. Fold the whipped cream, shavings with the rum and cakeblokjes through. Leave to stew for 20 minutes in the refrigerator. Place a piece of plastic wrap on the counter. Dust the rolling pin with powdered sugar. Knead the marzipan again and roll out into a thin piece of 30 x 20 cm and place on the foil. Spoon the cheese mixture about 2 cm from the edge on the long side.

Using the foil roll the marzipan with the cheese mixture firmly on until a long roll with the marzipan on the outside. Press the marzipan seam against each other. Turn the ends of the foil closed and let the roll stiffen in the refrigerator for 4 hours. Cut about 1 1/2 cm of the cassatola at both ends, this part is not used. Cut the rest of the roll with a smooth knife into 18 slices of about 1 1/2 cm and place the slices on 6 plates.