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    Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
    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
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    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
    Genoese Cake with Ricotta and Candied Fruit

    Genoese Cake with Ricotta and Candied Fruit

    Rate this recipe
    0 Vote
    8
    servings
    0:30
    Preparation
    0:15
    COOKING
    1:45
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1 1/2 cups
      (375 mL)
      ricotta cheese
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      TRE STELLE RICOTTA OR BOCCONCINI

      TRE STELLE RICOTTA OR BOCCONCINI

      $7.99 ea.

      200 - 475 g SELECTED VARIETIES

    • 3/4 cup
      (180 mL)
      sugar
    • 1 Tbsp.
      (15 mL)
      artificial vanilla
    • 4 oz
      (120 g)
      dark chocolate, coarsely chopped
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      141 - 245 g, WHILE QUANTITIES LAST

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      141 - 245 g, WHILE QUANTITIES LAST

    • 1/2 cups
      (125 mL)
      candied fruit
    • 3 Tbsp.
      (45 mL)
      hulled pistachios, toasted
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      WONDERFUL IN-SHELL PISTACHIOS

      WONDERFUL IN-SHELL PISTACHIOS

      2 for/ $10.00

      200 - 225 g, PRODUCT OF U.S.A. SELECTED VARIETIES

      WONDERFUL SHELLED PISTACHIOS

      WONDERFUL SHELLED PISTACHIOS

      $7.99 ea.

      155 - 170 g, PRODUCT OF U.S.A. SELECTED VARIETIES

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      200 - 225 g, PRODUCT OF U.S.A. SELECTED VARIETIES

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      155 - 170 g, PRODUCT OF U.S.A. SELECTED VARIETIES


    •
      1 9 in. (1 x 23 cm) genoese cake
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      1.35 - 1.6 kg SELECTED VARIETIES

      DEMPSTER’S 7” TORTILLAS, WHOLE GRAIN BREADS, BAGELS OR HOSTESS SNACK CAKES

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      SELECTED SIZES SELECTED VARIETIES

      IRRESISTIBLES COFFEE CAKES 850 g

      IRRESISTIBLES COFFEE CAKES 850 g

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      SELECTED VARIETIES

      FRONT STREET BAKERY CHEESECAKE 975 g

      FRONT STREET BAKERY CHEESECAKE 975 g

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      SELECTED VARIETIES

      FRONT STREET BAKERY CHOCOLATE BOSTON CAKE WITH STRAWBERRIES 1250 g

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      FRONT STREET BAKERY TRIPLE FRUIT OR TRIPLE STRAWBERRY CAKE 1200 g

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      DEMPSTER’S 7” TORTILLAS, WHOLE GRAIN BREADS, BAGELS OR HOSTESS SNACK CAKES

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      3 for/ $8.00

      SELECTED SIZES SELECTED VARIETIES

      IRRESISTIBLES 4” CAKES

      IRRESISTIBLES 4” CAKES

      $9.99 ea.

      300 - 325 g SELECTED VARIETIES

    • 1/3 cup
      (80 mL)
      Amaretto
    • 1/2 cup
      (125 mL)
      apricot jam, melted
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      KRAFT PEANUT BUTTER, SMUCKER’S JAM OR NUTELLA SPREAD

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      SELECTED SIZES, SELECTED VARIETIES

      KRAFT PEANUT BUTTER, SMUCKER’S JAM OR NUTELLA SPREAD

      KRAFT PEANUT BUTTER, SMUCKER’S JAM OR NUTELLA SPREAD

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      SELECTED SIZES, SELECTED VARIETIES

    • 7 oz
      (210 g)
      marzipan

    • Sufficient green food colouring

    • Sufficient candied fruit for garnish
    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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