Cake:
5 Egg whites
1 pn Salt
1 c Sugar
5 Egg yolks; slightly beaten
1 ts Vanilla
1 c Sifted flour
1 ts Baking powder
Filling:
2 lb Ricotta cheese
3 tb Confectioners' sugar
1 c Mixed candied fruit; chopped
-fine
4 oz Good quality bittersweet
-chocolate; chopped fine
1/2 c Brandy, Maraschino liqueur,
-or rum
Frosting:
1 c Heavy cream; whipped
3 tb Confectioners' sugar
1 oz Bittersweet chocolate
1/2 c Maraschino cherries
1/3 c Pistachio nuts
Sponge cake:
Preheat oven to 375 degrees F. Grease a loaf pan. To prepare sponge
cake, beat egg whites in a large bowl until soft peaks form.
Sprinkle salt and sugar gradually over whites; continue beating
until mixture is stiff. Fold in egg yolks and vanilla and blend well.
Sift together flour and baking powder and gradually sprinkle over
egg mixture, folding in well after each addition. Pour batter into
greased loaf pan and bake until cake springs back to the touch and
a toothpick inserted into the center comes out clean (about 35
minutes). Cool on a rack in pan for 5 minutes, then unmold and
continue to cool.
To prepare filling, combine ricotta, confectioners' sugar, candied
fruit, chocolate and liquor of choice. Refrigerate until needed.
To assemble cake, grease sides of a 3 1/2 to 4 quart straight
sided bowl or pot and line bottom with a round of tinfoil. With a
serrated knife, cut cake into 1/2 inch slices. Line bottom of bowl
with a layer of slices and then line sides with cake. Spread about
1 1/2 cups of filling on top and then set two more slices of cake
on top of filling. Continue to layer in this way two more times,
ending with remaining three or four slices of cake on top.
Refrigerate for 6 hours or overnight. When ready to serve, loosen
sides with knife and invert bowl onto serving plate. Remove
aluminum foil and frost.
To prepare frosting, combine whipped cream and confectioners'
sugar. Spread mixture on top and sides of cake. Shave chocolate on
top of whipped cream and decorate with cherries and pistachio
nuts.
