Baked Sicilian Cassata

A typical Sicilian dessert

Method

Sieve the ricotta and collect it in a bowl (it is better if left to drain overnight, in this way it will lose the whey and will be more compact).
Add the sugar and work with the help of a whisk. Add the lemon zest and the chocolate chips. Cover with cling film and set aside in the refrigerator.
Divide the shortcrust pastry dough into two parts. Work it with your hands to soften it and, with the help of a rolling pin, roll out a first disk with a thickness of 4-5 mm. If necessary, dust the work surface with a little flour.
Place it directly on the previously buttered and floured baking tray, allowing the edges to overflow towards the outside. Line the baking tray and with a rolling pin cut off the excess edges. If necessary, help yourself with a knife.
Prick the bottom with a fork and cover everything with a disk of sponge cake. At this point, pour the ricotta cream and, with the help of the back of a spoon, distribute it evenly. Leave 1 cm of margin from the edge of the pan.
Place the second sponge cake disc on top, press lightly and cover with the shortcrust pastry disc of the same thickness as the first.
Remove the excess dough, seal the edges well by pressing with your fingers. Finally, with a smooth-bladed knife, make slits by inserting it perpendicularly to the cake.
Place in a preheated oven at 180°, in fan mode, on a lower level than the central one. Bake for 30 minutes. It should be golden and well cooked.
Once cooked, let it cool completely and turn it upside down with the help of a flat plate or a tray. Sprinkle the surface with icing sugar. Decorate, creating diagonal lines, helping yourself with the tip of a smooth-bladed knife.