Italian cake stuffed with cheese and dried fruit.

Italian cake stuffed with cheese and dried fruit.

-Ricotta 425 g.
-1/4 cup sugar
-Cream sherry 2 tbsp. l.
-Orange eksrakt 1 hour. L.
-A mixture of dried fruits (chopped) 1/3 cup
-Almonds (finely chopped) 1/4 cup
-Pieces of chocolate Pieces 1.25.
-Biscuit ready 0.5 kg.
-Instant coffee diluted in ¼ cup of boiled water 1 h. L.
-Butter or margarine 6 tablespoons. l.
-Almonds, sliced plates to decorate to taste

In a bowl, whisk the ricotta to the mixer with the sugar, sherry and orange extract.
Put the dried fruit, chopped almonds and ¼ cup of chopped chocolate.
Cut the cake horizontally in half and in half again to get 4 layers.
The lower part out onto a plate, put one-third of cottage cheese filling.
Repeat with the remaining layers. Close 4 layer cling film and refrigerate for 2 hours.
At this time, put in a water bath the rest of the chocolate and brewed coffee. Stir periodically until complete dissolution of the chocolate.
Add the butter and stir until smooth. Remove from heat and refrigerate for 2 hours, too.
Apply the glaze around the perimeter of the cake, flanked by almond garnish plates.



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