Cream Cake Palermo

Name: Cream Cake Palermo
Ingredients: 2 lbs ricotta cheese; 12 cup sugar; 14 cup light cream; 1 tablespoon orange juice; 12 ounce unsweetened chocolate square, chopped; 12 cup chopped toasted almond; 12 cup chopped glace fruit; 1 large sponge cake; 14 cup rum; 1 egg white; 1 12 cups confectioners' sugar; 1 teaspoon almond extract; 1 teaspoon lemon juice; candied fruit, and flowers for decoration (optional)

14 ingredients

10 steps

Ingredients

2 lbs ricotta cheese
12 cup sugar
14 cup light cream
1 tablespoon orange juice
12 ounce unsweetened chocolate square, chopped
12 cup chopped toasted almond
12 cup chopped glace fruit
1 large sponge cake
14 cup rum
1 egg white
1 12 cups confectioners' sugar
1 teaspoon almond extract
1 teaspoon lemon juice
candied fruit, and flowers for decoration (optional)

Directions

1

Combine first 7 ingredients and blend very well.
2

Cover cheese mixture and chill for 1 hour.
3

Cut sponge cake into 3 layers; brush surface of bottom and middle layers evenly with rum.
4

Spread chilled filling 1/2-inch thick between layers.
5

Refrigerate cake for 1 hour.
6

Prepare frosting; beat egg white until frothy.
7

Add sugar gradually and blend in almond flavoring and lemon juice.
8

Beat until smooth and creamy.
9

Spread frosting over top and sides of cake and decorate frosted cake with candied fruits and flowers.
10

Store in refrigerator and refrigerate any leftovers.