This recipe will serve 6-8 People

Ingredients

Sponge Cake

6 eggs
1/2 cup white sugar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons orange zest
2 tablespoons almond extract
1 cup cake flour
1/2 teaspoon salt

Filling

6 tablespoons orange liquor, Grand Marnier 1 1/2 pounds ricotta cheese
1/2 cup confectioners sugar
2 (1 ounce) squares sweet chocolate, grated
1/4 cup candied cherries, chopped
1/2 teaspoon ground cinnamon
1/2 cup pistachios, chopped

Frosting and Topping

1/4 cup butter
2 1/2 cups confectioners’ sugar
2 egg whites
1 teaspoon vanilla extract
1/4 cup rum
1/4 cup confectioners’ sugar for dusting
1/4 cup candied cherries
1/4 pound of candied melon
1/4 pound of candied orange peel
1/4 cup of whole pistachios
Chunks of sweet chocolate

Method

1. Preheat oven to 350

2. To make the sponge cake have 6 eggs, lemon juice, orange zest and the almond extract at room temperature for at least one hour before baking.

3. Separate 6 eggs and set the egg whites aside. Beat egg yolks until they thicken.

4. Beat in sugar, lemon juice, orange zest, and almond extract. Beat until foamy.

5. Sift flour 3 times and fold into eggs yolks gently but thoroughly. Beat egg whites until foamy, add salt, and beat until stiff but not dry. Fold into yolks.

6. Pour batter into one ungreased 9 inch spring form pan. Bake at 350 degrees for 50 to 60 minutes.

7. Leave cake in pan to cool, and invert on a wire rack.

8. Once cake is completely cool slice into 3 layers and brush the layers with the Grand Marnier.

9. For the filling blend ricotta with a hand mixer or a Kitchen Aid, add 1/2 cup confectioner’s sugar and beat for about 3 minutes until creamy. Stir in 6 tablespoons rum, grated sweet chocolate, chopped candied cherries, cinnamon and toasted almonds.

10. Spread ricotta filling over sponge cake layers, using half-inch of filling on each layer.

11. Leave the top and sides of cake plain.
To make the frosting cream the butter with 1 cup of the sifted confectioners sugar.

12. Beat the 2 egg whites until stiff and gradually beat into the egg whites the remaining 1 1/2 cups confectioners sugar.

13.Fold egg whites into the butter mixture and add fold in 1 teaspoon almond extract.

14. Cover sides and top cake evenly with frosting.

15. Decorate with chocolate, pistachios and candied fruits.

16. Store in refrigerator until ready to serve.