• 12servings
  • 30minutes
  • 589calories

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Ingredients Jump to Instructions ↓

  1. Cake

  2. 1 1/2 cups cake flour

  3. 1/2 teaspoon baking powder

  4. 1/4 teaspoon salt

  5. 5 eggs separated

  6. 1/2 cup cold water

  7. 1 1/4 cups white sugar

  8. 1 teaspoon vanilla extract

  9. 1/2 teaspoon cream of tartar

  10. Rum Syrup

  11. 1/3 cup white sugar

  12. 1/3 cup water

  13. 1/3 cup light rum

  14. Ricotta Cheese Filling

  15. 2 pounds whole milk ricotta cheese

  16. 2 1/4 cups confectioners' sugar

  17. 4 ounces semi-sweet chocolate bar chopped roughly, pieces should not be larger than

  18. 1/2 inch

  19. Sugar Frosting for topping (prepare the following day)

  20. 1 1/2 cup confectioners sugar

  21. 1/4 cup water

  22. grind of a lemon or lime

Instructions Jump to Ingredients ↑

  1. Cake Preheat the oven to 325 degrees F Line 1 nine inch round layer pan with parchment paper.

  2. Sift the flour, baking powder, and salt together in a large bowl Beat the egg yolks together on high speed until very thick, about 3 minutes.

  3. Add the cold water, 1 tablespoon at a time.

  4. Add 1-1/4 cups of the white sugar, slowly, beat for about 3 minutes.

  5. Add the vanilla.

  6. Fold the flour mixture and the egg yolk mixture into each other, set aside.

  7. Beat egg whites and cream of tartar until stiff peaks form.

  8. Fold this mixture into the yolk and flour mixture.

  9. Pour batter in the pan.

  10. Bake for 25-30 minutes or until knife inserted in the cake comes out clean Cool completely.

  11. Rum Syrup Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum.

  12. Cool to room temperature.

  13. Ricotta Cheese Filling Beat the ricotta cheese well and add the confectioner's sugar.

  14. Add the chocolate.

  15. Chill until ready to use.

  16. Sugar Frosting for topping This is to be prepared the next day, and applied right away.

  17. In a saucepan combine confectioners sugar and water. Cook on low heat stirring constantly, until heated and bubbles appear. Mixture should be thin enough to pour and thick enough to coat cake.

  18. When done let it cool enough to the touch.

  19. Add the grind of lemon or lime and stir.

  20. Assembly Cut cake layers into 4 round disks Place first layer on a cake dish Sprinkle the first layer with 1/4 of the Rum Syrup Spread 1/3 of the Filling over the first layer.

  21. Add a second layer of cake and repeat the procedure.

  22. Top the cake with the last layer of cake and Rum Syrup Chill overnight.

  23. Next day pour Sugar Frosting onto cake from the center. It will run though the sides, unevenly, but that’s the look.


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