Cassata Siciliana With Ricotta-Cream Cheese Filling And Chocolate Frosting

• Sponge cake
• 4 large eggs, separated
• 1 cup sugar divided + a large pinch of salt
• 3/4 cups cake flour
• Zest of 1 large lemon
• 1 teaspoon pure vanilla extract
• Ricotta-cream cheese filling and Chocolate frosting
• 1 cup (8 oz.) fresh whole milk ricotta, well drained + 1/2 cup (4oz) softened cream cheese
• 1/2 cup heavy cream, chilled
• 1/4 cup superfine sugar
• 3 tablespoons Limoncello
• 1/3 cup finely chopped mixed candied fruit and citrus peel (I used dried cherries, 3 slices crystallized ginger, candied orange peel)
• 1/4 cup chopped slivered almonds
• 1-1/4 cups mini semisweet chocolate chips, divided
• 1 full teaspoon espresso or instant coffee dissolved in 1/4 cup boiling water
• 6 tablespoons unsalted butter, cut into 8 pieces and chilled

1. To make the sponge cake: Preheat the oven to 350 degrees F, and place a rack in the middle of the oven. Cut parchment paper to fit an 8-by 8-inches square baking dish.
2. Carefully separate eggs, into 2 mixing bowls. Add a pinch of salt and 1 teaspoon of lemon juice to whites and beat, using a stand mixer or the handheld mixer until soft picks form; slowly add 1/2 cup sugar; continue beating on medium speed for another 2 to 3 minutes, or until the whites are shiny and hold stiff peaks.
3. Add the remaining 1/2 cup sugar, vanilla extract and lemon zest to yolks; beat until very thick and light yellow in color. Using a rubber spatula, gently fold about one third of the whipped whites into the yolk mixture to lighten it. Then gently fold in the remaining egg whites. Sift the flour and salt together over the top of the mixture and fold in gently until the flour is completely incorporated.
4. Pour the batter into the prepared baking dish; carefully spread the batter evenly in the pan so that the cake is the same thickness throughout. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry. Cool for a few minutes, remove from pan and remove parchment paper. Cool completely.
5. Combine Ricotta, cream cheese, heavy cream, sugar and Limoncello in a medium bowl; beat using a stand mixer or the handheld mixer for about 3- 4 minutes until light and fluffy. Fold in candied fruit, 1/4 cup chopped almonds and 1/4 cup mini chocolate chips until well combined; set aside.
6. Using sharp serrated knife cut the cooled sponge cake in half horizontally. Cut each half again horizontally. (I am sure that your cutting will be more precise then mine). Place top of the cake, top-side-down, on a rectangular serving platter. Spread one-third of the Ricotta mixture evenly over the bottom cake layer.
7. Repeat the same process two more times. Top with remaining cake layer; press lightly to compact layers. Cover with plastic wrap; transfer to the freezer and chill at least for 2 hours.
8. Meanwhile, heat the remaining cup of chocolate chips and coffee in top of double boiler over barely simmering, water. Stir constantly until chocolate is melted. Add butter pieces, one by one, stirring constantly, until all butter is added and melted.
9. Remove from heat; cool to spreading consistency, about 2 hours. Spread top and sides of cake with chocolate frosting. Sprinkle with chopped almonds (if desired). Return the cake to the freezer. Let the cake thaw at room temperature before serving for about 20 minutes.

cake, eggs, sugar, cake flour, lemon, vanilla, ricottacream cheese filling, milk ricotta, heavy cream, sugar, mixed candied fruit, almonds, chocolate chips, espresso, unsalted butter

Taken from food52.com/recipes/22381-cassata-siciliana-with-ricotta-cream-cheese-filling-and-chocolate-frosting (may not work)