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. 1. Chop almonds medium fine.
2. 2. Mix together almonds, cheese, sugar, chocolate, fruits, almond extract and lemon rind. Beat well.
3. 3. Split cake crosswise into 3 layers. Use toothpicks as markers to help cut evenly.
4. 4. Spread ricotta mixture and jam on two (lower) layers. Stack all 3 layers.
5. 5. Wrap in plastic film and chill for several hours to blend flavors.
6. 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)