A dessert inspired by the famous Sicilian cake. Sponge cake with ricotta, yogurt, cream, and dried fruits tastes exquisite.
Ingredients
Sponge cake
- Sugar: 180 g
- Eggs: 6 pieces
- Potato starch: 30 g
- Amaretto liqueur: 20 ml
- Wheat flour: 150 g
Caramelized nuts
- Sugar: 100 g
- Water: 80 g
- Mixed nuts: 100 g
Ricotta filling
- Powdered sugar: 80 g
- Pistachios: 50 g
- Lemon juice: 25 ml
- Cherries: 80 g
- Amaretto liqueur: 20 ml
- Ricotta cheese: 750 g
- Dried fruits: 100 g
- Caramelized hazelnuts: 30 g
Whipped cream with yogurt
- Natural yogurt: 200 ml
- Milk: 150 ml
- Whipping cream powder (Śmietan fix): 27 g
For decoration
- Pistachios: 20 g
- Cherries: 80 g
- Dried fruits: 30 g
- Chocolate sticks: 30 g
Syrup for soaking
- Lemon juice: 25 ml
- Maple syrup: 150 g
- Amaretto liqueur: 50 ml
Preparation
Sponge cake Beat the eggs with sugar until stiff. Add sifted flour with potato starch and amaretto. Bake for 40-45 minutes at about 170°C (with fan) or 180°C (without fan).
Caramelized nuts Boil the water with sugar for about 2 minutes. Divide the syrup into two parts. Set one part aside to cool (for the soaking syrup), and add the mixed nuts to the other part. Mix thoroughly. Spread the soaked nuts on a baking sheet lined with parchment paper. Bake at 200°C for about 10 minutes.
Ricotta filling Gently mix the ricotta cheese with powdered sugar and lemon juice. Add diced fruits and crushed nuts and pistachios. Finally, add the amaretto.
Syrup for soaking Add the juice of 1/2 lemon and amaretto to the cooled syrup. Mix all the ingredients together, then blend for about 5 minutes to achieve the consistency of whipped cream.
Trim the top of the cooled sponge cake to level it. Cut the sponge cake in half. Place one layer of sponge cake in a springform pan, soak with the syrup, and spread the ricotta filling evenly on top. Add the second layer of sponge cake, soak it, and refrigerate for about 3 hours.
Coat the cake with whipped cream made from yogurt, milk, and whipping cream powder (beat for about 5 minutes). Decorate with dried fruits, pistachios, cherries, and chocolate sticks.
