Italian Celebration Cake Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1: Frozen family sized pound cake,, (16 oz) thawed
3 tbsp: Orange flavoured liqueur, can subst. orange juice
15 ounce: Carton ricotta,
1/2 cup: Mini chocolate chips,
3 tbsp: Candied fruit,
Directions:
Cocoa-Mocha Frosting (recipe follows)
Slice top and end pieces off pound cake to form rectangle. Slice
crosswise to form three even layers. Sprinkle top of each layer with
liqueur or juice. Put fine sieve over mdm bowl. Using rubber
scraper, press Ricotta thru sieve. Fold in canndied fruit and
chocolate chips. Place bottom layer of cake on heavy duty foil.
Spread evenly with half of cheese mixture. Top with 2 nd layer of
cake, top with remaining cheese. Top with third layer, wrap tightly
with foil, chill for two or three hours until well chilled.
Cover top and sides with mocha frosting. Cover and refrigerate.
Cocoa-mocha Frosting:
1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant
coffee 1/3 c European style cocoa 1
1/2 c powdered sugar
In sm mixer bowl, beat butter until creamy. In sm c, mix coffee
powder and warm water. Mix cocoa and powdered sugar, add alternately
to butter with the coffee mixture. Beat until smooth and creamy.
Frost top and sides of cake. Makes about 2 c frosting.
Source from luhu.jp
Slice top and end pieces off pound cake to form rectangle. Slice
crosswise to form three even layers. Sprinkle top of each layer with
liqueur or juice. Put fine sieve over mdm bowl. Using rubber
scraper, press Ricotta thru sieve. Fold in canndied fruit and
chocolate chips. Place bottom layer of cake on heavy duty foil.
Spread evenly with half of cheese mixture. Top with 2 nd layer of
cake, top with remaining cheese. Top with third layer, wrap tightly
with foil, chill for two or three hours until well chilled.
Cover top and sides with mocha frosting. Cover and refrigerate.
Cocoa-mocha Frosting:
1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant
coffee 1/3 c European style cocoa 1
1/2 c powdered sugar
In sm mixer bowl, beat butter until creamy. In sm c, mix coffee
powder and warm water. Mix cocoa and powdered sugar, add alternately
to butter with the coffee mixture. Beat until smooth and creamy.
Frost top and sides of cake. Makes about 2 c frosting.
Source from luhu.jp