250 - 350 g
260 - 425 g SELECTED VARIETIES
600 g SELECTED VARIETIES
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.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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