Italian Celebration Cake
Yield
2 servingsPrep
20 minCook
0 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
pound cake
thawed |
|
| 3 | tablespoons |
liqueur
orange, (can subst. orange juice) |
|
| 15 | ounces |
ricotta cheese
|
|
| ½ | cup |
mini chocolate chips
|
*
|
| 3 | tablespoons |
candied fruit
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
pound cake
thawed |
|
| 45 | ml |
liqueur
orange, (can subst. orange juice) |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 118 | ml |
mini chocolate chips
|
*
|
| 45 | ml |
candied fruit
|
*
|
Directions
Slice top and end pieces off pound cake to form rectangle.
Slice crosswise to form three even layers.
Sprinkle top of each layer with liqueur or juice.
Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve.
Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil.
Spread evenly with half of cheese mixture.
Top with 2 nd layer of cake, top with remaining cheese.
Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled.
Cover top and sides with mocha frosting.
Cover and refrigerate.
Cocoa-mocha Frosting: ½ cup butter, softened 3 tablespoon warm water 3 teaspoon powdered instant coffee ⅓ cup European style cocoa 1½ cup powdered sugar In sm mixer bowl, beat butter until creamy.
In sm c, mix coffee powder and warm water.
Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture.
Beat until smooth and creamy. Frost top and sides of cake.
Makes about 2 cup frosting.
