ITALIAN RICOTTA CAKE
YOU WILL NEED :
- 1 packet chocolate cake mix
- 185g ( 60z ) ricotta cheese
- ½ cup sugar
- 2 tablespoons Grand Marnier
- 30g ( 10z ) preserved ginger
- 30g ( 10z ) glace cherries
- 30g ( 10z ) dark chocolate
SYRUP
- 2 tablespoons sugar
- ½ cup water
- 2 tablespoons Grand Marnier
ICING
- 90g ( 30z ) flaked almonds
- ½ cup sugar
- ½ cup water
- 125g ( 40z ) butter
- 90g ( 30z ) dark chocolate
ITALIAN RICOTTA CAKE RECIPE:
Make up cake mix according to the directions on the packet Spoon
mixture into two greased 20cm ( 8in ) round sandwich tins. Bake in a moderate
oven for 25 to 30 minutes or until the cakes are cooked when tested. Turn out on wire
racks to cool. ( This recipe requires only one cake, the remaining cake can
be frozen for future use. )
Push ricotta cheese through a wire strainer into a small bowl. Beat mixture until smooth and creamy ( this is easier if done on an electric mixer ). Gradually beat in sugar and Grand Marnier. Stir in finely chopped ginger, cherries, and chocolate, and mix well.
Cut the cake horizontally into 3 layers. Place one layer on the serving plate.
SYRUP
Combine sugar, water, and Grand Marnier in the pan, and stir over moderate heat until the sugar has dissolved. Allow to cool. Brush the bottom layer of the cake with cooled syrup.
Spread half the filling over the cake, top with another layer of cake, brush the cake with syrup, spread with the remaining filling, and top with the remaining layer of cake which has been brushed with syrup. Place flaked almonds on a baking tray, and bake in a moderate oven for 5 minutes or until pale golden brown; cool.
ICING
Place sugar and water in a pan, and stir over moderate heat until the sugar has dissolved. Bring to a boil, remove from heat, and cool. Beat butter until soft and creamy, gradually beat in cooled syrup, a few drops at a time. Place chopped chocolate on top of a double saucepan, and stand over simmering water until the chocolate has melted. Gradually add cooled melted chocolate to the butter mixture. Beat until well combined. Spread icing over the top and sides of the cake, and press flaked almonds around the sides of the cake. Using a rounded knife or spatula, swirl icing on top. Refrigerate until ready to serve. Allow to stand at room temperature 10 minutes before serving.
Serves 8