Cassata Infornata Sponge Cake | Cruise Scoop

Ingredients

• 500 grams (4 cups) all-purpose flour
• 100 grams (½ cup) sugar
• 4 grams (½ tsp) ammoniaca or baking powder
• 170 grams (12 tbsp) butter
• 1 egg plus enough milk to equal 100 ml (a little less than ½ cup)
• 8 grams (1 tsp) honey
• 12 ml (1 tbsp) dessert wine
• Pinch of salt
• Zest of ½ lemon
• 3 eggs
• 75 grams (6 tbsp) sugar
• 75 grams (½ cup + 4 tsp) all-purpose flour, sifted
• ⅛ tsp lemon zest
• 1.25 kg (44 oz) fresh sheep’s milk ricotta, left to strain overnight.
• 350 grams (1 ¾ cups) granulated sugar
• 50 grams (¼ cup) chocolate chips or chopped bittersweet chocolate
• 25 grams (2 tbsp) candied mandarine or orange (optional), chopped