Prep.
Time:
3 hours
Ingredients:
-400 gr. of Sponge-cake
Ingredients
to make the ricotta cheese filling:
-500 gr. of ricotta cheese -300 gr. of sugar -50 gr. of zuccata -100 gr. of
fusing chocolate -1/2 pocket of vanilla -250 gr. of paste of Almonds (cook
according card Paste of Almonds) -green food dyes .
Directions:
Take
a stamp of 6 cm of height and 28/30
cm of diameter. Prepare the Sponge-cake (cook according card "Cake of
Sponge-cake"). To make the ricotta cheese filling: combine the ricotta
cheese, sugar, vanilla, pieces of chocolate, pieces of candied fruit and stir
constantly. Roll out the paste of almond of the thickness of 5 mm and cut it to
rectangles of the height of the stamp and of width of 4 cm. Cover the edges of
the stamp alternating the paste of almonds with the Sponge-cake. To the bottom
of the stamp place a layer of Sponge-cake. Therefore put in it the ricotta
cheese filling and cover with another layer of Sponge-cake. Dry, turn it over a
servings platters and decorate with the candid fruit and the zuccata. Cover
finally with icing sugar (Cook according card of the "ERICINI").