Genoese Cake with Ricotta and Candied Fruit

Genoese Cake with Ricotta and Candied Fruit
  • 8 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 1:45 Total Time

Ingredients

Add all
  • 1 1/2 cups
    (375 mL)

    ricotta cheese

  • 3/4 cup
    (180 mL)

    sugar

  • 1 Tbsp.
    (15 mL)

    artificial vanilla

  • 4 oz
    (120 g)

    dark chocolate, coarsely chopped

  • 1/2 cups
    (125 mL)

    candied fruit

  • 3 Tbsp.
    (45 mL)

    hulled pistachios, toasted

  • 1 9 in. (1 x 23 cm) genoese cake

  • 1/3 cup
    (80 mL)

    amaretto

  • 1/2 cup
    (125 mL)

    apricot jam, melted

  • 7 oz
    (210 g)

    marzipan

  • Sufficient green food colouring

  • Sufficient candied fruit for garnish

Preparation

Beat ricotta until creamy. Mix in sugar, vanilla, chocolate, candied fruit and pistachios. Set aside.

Cut cake horizontally into three equal slices. Put one slice in the bottom of a springform pan, brush with amaretto. Spread with half of cheese mixture. Repeat and top with last slice of cake. Cover and refrigerate for 1 hour.

Remove outside ring and brush cake with melted apricot jam.

Add a few drops of food colouring to marzipan.

Roll out marzipan with a rolling pin and drop over cake, covering it completely.

Decorate with candied fruit.

Source: Metro