Follow these steps for perfect results
almonds
whole natural
ricotta cheese
sugar
sweet chocolate
grated
candied fruits
mixed
almond extract
lemon rind
grated
sponge cake
loaf
raspberry jam
whipping cream
sweet chocolate
shaved
Chop almonds into medium-fine pieces.
In a mixing bowl, combine almonds, ricotta cheese, sugar, grated sweet chocolate, mixed candied fruits, almond extract, and grated lemon rind.
Mix the ingredients thoroughly until well combined.
Slice the sponge cake or angel cake loaf crosswise into three even layers, using toothpicks as markers for guidance.
Spread the ricotta mixture evenly onto the first layer of the cake.
Spread raspberry jam on the second (middle) cake layer.
Carefully stack all three cake layers on top of each other.
Wrap the assembled cake tightly in plastic film.
Refrigerate the wrapped cake for several hours (at least 2-3 hours) to allow the flavors to meld together.
In a chilled bowl, whip the whipping cream until stiff peaks form.
Spread the whipped cream evenly over the top and sides of the chilled cake.
Garnish the cake with additional chopped almonds, candied fruits, and shaved chocolate, as desired.
Serve chilled and enjoy!
Expert advice for the best results
Chill the mixing bowl and beaters before whipping the cream for best results.
Use high-quality ricotta cheese for a smoother texture.
Adjust the amount of sugar to your desired sweetness.
Everything you need to know before you start
20 minutes
Can be made a day ahead
Slice and serve on a dessert plate.
Serve chilled with a dusting of powdered sugar.
Accompany with a scoop of vanilla ice cream.
A sweet, sparkling wine that complements the cake's flavors.
Discover the story behind this recipe
A traditional Sicilian dessert often served during celebrations.
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