Sicilian Cream Cake
- 1 cup almonds whole natural
- 1 pint ricotta cheese
- 1 cup sugar
- 2 ounces sweet chocolate grated
- 2/3 cup candied fruits mixed
- 1 teaspoon almond extract
- 1 teaspoon grated lemon rind
- sponge cake or angel cake, loaf about 9x4"
- 1/2 cup raspberry jam
- 2 cups whipping cream
- sweet chocolate or Shaved semi-sweet, optional
- 1. Chop almonds medium fine.
- 2. Mix together almonds, cheese, sugar, chocolate, fruits, almond extract and lemon rind. Beat well.
- 3. Split cake crosswise into 3 layers. Use toothpicks as markers to help cut evenly.
- 4. Spread ricotta mixture and jam on two (lower) layers. Stack all 3 layers.
- 5. Wrap in plastic film and chill for several hours to blend flavors.
- 6. Whip cream and spread to cover sides and top of cake. Garnish as desired with additional chopped almonds, candied fruits and shaved chocolate. Makes 6-9 servings.
natural, ricotta cheese, sugar, candied fruits mixed, almond, lemon rind, cake, raspberry jam, whipping cream, sweet chocolate
Taken from www.yummly.com/recipe/Sicilian-Cream-Cake-1672730 (may not work)