Sicilian Cassata Cake

Instructions

1. Prepare the ricotta filling
   In a large bowl, beat the strained ricotta with sugar until smooth and creamy. Add the vanilla extract and mix well. Fold in the chocolate chips, candied fruit, and orange peel. Refrigerate while preparing the other components.
2. Prepare the cake base
   Slice the sponge cake horizontally into 3 even layers. Line a 9-inch springform pan with plastic wrap, allowing it to hang over the edges. Place the bottom layer of cake in the pan and brush generously with Marsala wine.
3. Add the filling and assemble
   Spread half of the ricotta mixture over the first layer of cake. Add the second layer of cake, brush with Marsala, and add the remaining ricotta filling. Top with the final layer of cake and brush with the remaining Marsala. Cover with the overhanging plastic wrap and refrigerate for at least 2 hours.
4. Prepare the marzipan
   Knead the marzipan with a few drops of green food coloring until you achieve the traditional light green color. Roll out the marzipan on a surface dusted with confectioners' sugar to a thickness of about 5mm. The sheet should be large enough to cover the cake.
5. Cover with marzipan
   Remove the cake from the refrigerator and unwrap the top. Invert onto a serving plate and remove the pan and plastic wrap. Carefully drape the marzipan over the cake, smoothing it gently to cover the top and sides. Trim any excess marzipan from the bottom.
6. Prepare the icing
   Mix the confectioners' sugar with lemon juice to make a smooth, thick icing. The consistency should be pourable but not too runny. Add more sugar or lemon juice as needed to adjust the consistency.
7. Decorate the cassata
   Pour the icing over the center of the cake, allowing it to drip down the sides. Before the icing sets, decorate with candied cherries and strips of candied angelica in the traditional pattern. Let the icing set for about 30 minutes.