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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  All Recipes

| 1. Preheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. | 2. Sift the flour, baking powder, and salt together. | 3. Separate the eggs and set the egg whites aside. Beat the egg yolks together on medium-high speed until very thick, about 4 minutes. Gradually add the cold water. Add 1- 1/4 cups of the white sugar, slowly, and beat well for about 3 more minutes. Add 1 teaspoon of the vanilla. Sift the flour mixture over the egg yolk mixture and fold in. | 4. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. | 5. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. | 6. Cut each cake layer in half. Place one of the 4 halves on a cake board or plate and sprinkle with a little of the Rum Syrup. Spread about 1-1/2 cups of the Filling over this layer. Add a second layer of cake and repeat this procedure. Top the cake with the last layer of cake. Chill at least 4 hours. Spread Chocolate Glaze over top of cake. | 7. To Make Ricotta Cheese Filling: Beat the ricotta cheese well and add the confectioner's sugar and cinnamon. Add 1-1/2 teaspoons of the vanilla and grate 2 ounces of the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use. | 8. To Make The Rum Syrup: Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum. Cool to room temperature. | 9. To Make The Chocolate Glaze: Melt 6 ounces of the chocolate and the cream in the microwave, whisk smooth. Add the butter and whisk until dissolved. Cool mixture until spreadable. Spread over the top of the cake. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	1 1/2	cups		743.91	160.3516	16.851	1.7673
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	5			357.5	1.8	31.4	23.775
water	1/2	cup		0.0	0.0	0.0	0.0
white sugar	1 1/4	cups		967.5	249.95	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
milk ricotta cheese	2	pounds		1578.5033	27.5784	102.1491	117.7527
confectioner sugar	2 1/4	cups		-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
vanilla extract	1 1/2	teaspoons		12.095999999999998	0.5313	0.0025	0.0025
chocolate	2	squares	semi-sweet	-	-	-	-
lemon peel	1/2	cup	candied	22.56	7.68	0.72	0.14400000000000002
white sugar	1/3	cup		967.5	249.95	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
rum	2	tablespoons		-	-	-	-
chocolate	6	squares	bittersweet chopped	-	-	-	-
heavy whipping cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
butter	3	tablespoons	unsalted cubed	305.442	0.0256	0.3621	34.5529

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.