Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
- Â Â Butter for preparing pan
- 3/4 c. unbleached flour plus more
- 4 x Large eggs separated
- 3/4 c. sugar plus
- 2 Tbsp. sugar
- 1/2 tsp vanilla extract
- 1 dsh salt
- 1/4 c. melted unsalted butter room temperature
- 1 x Spongecake (listed above)
- 1/4 c. light rum
- 1/2 c. minced candied fruits
- Â Â (such as orange, lemon and pineapple)
- 1Â 1/2 lb ricotta cheese - (2 1/2 c.)
- 1 c. sifted powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp almond extract
- 1 ounce unsweetened chocolate grated
- Â Â Cocoa pwdr for garnish
- 6 x sliced candied cherries for garnish
Direcciones
- For the Spongecake: Heat the oven to 350 degrees. Butter and flour a 9-inch round cake pan.
- Combine the egg yolks and 3/4 c. sugar in a mixing bowl, whisking till thick and light. Stir in the vanilla. Beat the egg whites and salt till they form soft peaks. Add in the remaining 2 Tbsp. of sugar and beat till glossy, 15 to 20 seconds. Incorporate 1/3 of the whites into the yolk mix.
- Sift 1/4 c. of the flour over the mix and fold it in. Repeat, folding in whites and flour, till the last flour is nearly incorporated. Mix in the butter. Pour the batter into the pan. Bake just till the cake pulls away from the pan, 30 min. Cold slightly before unmolding.
- 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 till creamy, about 2 min. Drain the fruit and stir it in, along with the chocolate, blending well.
- 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 pwdr and garnish with the cherries. Refrigerate1 hour.
- This recipe yields 8 to 10 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 10 servings | |
| Calories 385 | |
| Calories from Fat 217 | 56% |
| Total Fat 24.54g | 31% |
| Saturated Fat 14.83g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 195mg | 8% |
| Potassium 174mg | 5% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 15.93g | 11% |
| Protein 11.91g | 19% |
