Classic Sicilian Cassata Cake: A Taste of Italian Tradition

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
2. In a bowl, combine flour, sugar, baking powder, and mix well.
3. In another bowl, whisk milk, melted butter, eggs, and vanilla until combined.
4. Slowly add dry ingredients to wet, folding gently until no flour remains.
5. Divide batter into pans and bake for 25-30 minutes until golden and a toothpick comes out clean.
6. In a mixing bowl, combine drained ricotta cheese, powdered sugar, chopped candied orange peel, and chocolate. Mix until smooth.
7. In a saucepan, boil water and sugar until dissolved, then remove from heat and stir in rum (or juice).
8. Once cooled, slice each sponge cake in half horizontally for 4 layers.
9. Soak each layer with syrup, then spread a layer of ricotta filling. Stack layers with filling between them.
10. Whip heavy cream with sugar until stiff peaks form. Spread or pipe cream over the assembled cake.
11. Garnish with candied fruits.