Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Spongecake

  2. Butter - for preparing pan

  3. 3/4 cup 46g / 1.6oz Unbleached flour - plus more

  4. 4 Eggs - separated

  5. 3/4 cup 148g / 5 1/5oz Sugar - plus

  6. 2 tablespoons 30ml Sugar

  7. 1/2 teaspoon 2 1/2ml Vanilla extract

  8. 1 Salt

  9. 1/4 cup 49g / 1.7oz Melted unsalted butter - room temperature

  10. Assembly

  11. 1 Spongecake - (listed above)

  12. 1/4 cup 59ml Light rum

  13. 1/2 cup 73g / 2.6oz Chopped candied fruits

  14. (such as orange, lemon and pineapple)

  15. 1 1/2 lbs 681g / 24oz Ricotta cheese - (2 1/2 cups)

  16. 1 cup 198g / 7oz Sifted powdered sugar

  17. 1/2 teaspoon 2 1/2ml Cinnamon

  18. 1/4 teaspoon 1 1/3ml Almond extract

  19. 1 oz 28g Unsweetened chocolate - grated

  20. Cocoa powder - for garnish

  21. 6 Sliced candied cherries - for garnish

Instructions Jump to Ingredients ↑

  1. For the Spongecake: Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.

  2. Combine the egg yolks and 3/4 cup sugar in a mixing bowl, whisking until thick and light. Stir in the vanilla. Beat the egg whites and salt until they form soft peaks. Add the remaining 2 tablespoons of sugar and beat until glossy, 15 to 20 seconds. Incorporate 1/3 of the whites into the yolk mixture.

  3. Sift 1/4 cup of the flour over the mixture and fold it in. Repeat, folding in whites and flour, until the last flour is nearly incorporated. Fold in the butter. Pour the batter into the pan. Bake just until the cake pulls away from the pan, 30 minutes. Cool slightly before unmolding.

  4. For Assembly: Cut the Spongecake into 3 layers (For a 2-layer cake, cut the cake in half). Pour rum over the candied fruits. Beat the cheese, powdered sugar, cinnamon and almond extract until creamy, about 2 minutes. Drain the fruit and stir it in, along with the chocolate, blending well.

  5. Place 1 cake layer on a large cake plate and spread with 1/3 of the filling. Top with the second layer and spread with 1/3 of the filling. Top with the remaining layer and spread the remaining filling over top. Sprinkle with cocoa powder and garnish with the cherries. Chill 1 hour.

  6. This recipe yields 8 to 10 servings.

  7. Each of 10 servings: 382 calories ; 112 mg sodium; 126 mg cholesterol; 16 grams fat; 10 grams saturated fat; 46 grams carbohydrates; 11 grams protein; 0.75 grams fiber.

Comments

882,796
Send feedback