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Genoese Cake with Ricotta and Candied Fruit https://www.metro.ca/userfiles/image/recipes/genoise-fruits-confits-ricotta-2094.jpg PT30M PT15M PT1H45M
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.
8
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 1/2 cup (125 mL) apricot jam, melted 7 oz (210 g) marzipan Sufficient green food colouring Sufficient candied fruit for garnish
Genoese Cake with Ricotta and Candied Fruit

Genoese Cake with Ricotta and Candied Fruit

Rate this recipe
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8
servings
0:30
Preparation
0:15
COOKING
1:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 1/2 cups
    (375 mL)
    ricotta cheese
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  • 3/4 cup
    (180 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    artificial vanilla
  • 4 oz
    (120 g)
    dark chocolate, coarsely chopped
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  • 1/2 cups
    (125 mL)
    candied fruit
  • 3 Tbsp.
    (45 mL)
    hulled pistachios, toasted
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  • 1 9 in. (1 x 23 cm) genoese cake
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    SAVE $5.00
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    1 kg

    10 AIR MILES® Bonus Miles

    DOUBLE CHOCOLATE MOUSSE CAKE

    DOUBLE CHOCOLATE MOUSSE CAKE

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    875 g MIDNIGHT MANGO MOUSSE CAKE 875 g

    CHEESECAKE TOPPED WITH NUTELLA

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    700 g

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    675 g

  • 1/2 cup
    (125 mL)
    apricot jam, melted
  • 7 oz
    (210 g)
    marzipan

  • Sufficient green food colouring

  • Sufficient candied fruit for garnish
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    SELECTED SIZES

    BROOKSIDE CELLO CHOCOLATE

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    SELECTED SIZES SELECTED VARIETIES

Imprimer ma sélection

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

Legal Notice

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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