Cream Cake Palermo |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 container (2 pounds) Ricotta | 1/2 cup sugar | 1/4 cup light cream |
| 1 tablespoon orange juice | 1/2 square bitter chocolate, chopped | 1/2 cup chopped toasted almonds |
| 1/2 cup diced glace fruits | large sponge cake | 1/4 cup rum |
| FROSTING: 1 egg white | 1-1/2 cups sifted confectioners sugar | 1 tespoon almond extract |
| 1 teaspoon lemon juice | candied fruit and flowers | |
| 1 | Combine first seven ingredients and blend well. Cover and chill 1 hour. Cut sponge cake into 3 layers; brush surface of bottom and middle layer evenly with rum. Spread ricotta filling, 1/2 inch thick, between layers. Refrigerate 1 hour. To prepare frosting, beat egg white until frothy, add sugar gradually and blend in almond flavoring and lemon juice. Beat until smooth and creamy. Spread frosting over top and sides of cake and decorate with candied fruit and flowers. |