A dessert inspired by the famous Sicilian cake. Sponge cake with ricotta, yogurt, cream, and nuts tastes exquisite.
Ingredients
Sponge Cake
- Sugar – 180 g
- Eggs – 6 pcs.
- Cornstarch – 30 g
- Amaretto liqueur – 20 ml
- Wheat flour – 150 g
Caramelized Nuts
- Sugar – 100 g
- Water – 80 g
- Mixed nuts – 100 g
Ricotta Cheese Filling
- Icing sugar – 80 g
- Pistachios – 50 g
- Lemon juice – 25 ml
- Cherries – 80 g
- Amaretto liqueur – 20 ml
- Ricotta cheese – 750 g
- Mixed dried fruits – 100 g
- Caramelized hazelnuts – 30 g
Whipped Cream with Yogurt
- Natural yogurt – 200 ml
- Milk – 150 ml
- Whipped cream stabilizer – 27 g
For Decoration
- Pistachios – 20 g
- Cherries – 80 g
- Mixed dried fruits – 30 g
- Chocolate sticks – 30 g
Punch for Soaking
- Lemon juice – 25 ml
- Maple syrup – 150 g
- Amaretto liqueur – 50 ml
Preparation
Sponge Cake Beat eggs with sugar until stiff peaks form, then add sifted wheat flour with cornstarch and amaretto. Bake for 40-45 minutes at around 170°C (convection) or 180°C (without convection).
Caramelized Nuts Boil water with sugar for about 2 minutes. Divide the syrup into two parts. Set one aside to cool (for punch), and pour mixed nuts into the other part. Mix well. Spread the soaked nuts on a baking tray lined with parchment paper. Bake in an oven preheated to 200°C for about 10 minutes.
Ricotta Cheese Filling Gently mix ricotta cheese with icing sugar and lemon juice. Add diced fruits and crushed nuts. Finally, add amaretto.
Punch for Soaking Add lemon juice and amaretto to the cooled syrup. Combine all ingredients, then mix for about 5 minutes until you get a whipped cream consistency.
Trim the top of the cooled sponge cake (level it). Cut the sponge cake in half. Place one layer of sponge cake in a springform pan – drizzle with punch and spread the prepared ricotta cheese filling evenly. Place the second layer of sponge cake, drizzle, and refrigerate for about 3 hours.
Spread whipped cream with yogurt and milk (whip yogurt, milk, and cream powder for about 5 minutes) over the chilled cake and decorate with dried fruits, pistachios, cherries, and chocolate sticks.
