1 1/2 cups cake flour1/2 teaspoon baking powder1/4 teaspoon salt5 eggs1/2 cup cold water1 1/4 cups white sugar1 teaspoon vanilla extract1/2 teaspoon cream of tartar2 pounds whole milk ricotta cheese2 1/4 cups confectioners' sugar1/2 teaspoon ground cinnamon1 1/2 teaspoons vanilla extract2 (1 ounce) squares semi-sweet chocolate1/2 cup candied lemon peel1/3 cup white sugar1/4 cup water2 tablespoons light rum6 (1 ounce) squares bittersweet chocolate, chopped1/3 cup heavy whipping cream3 tablespoons unsalted butter, cubedPreheat the oven to 325 degrees F (165 degrees C). Grease and line with parchment paper 2 nine inch round layer pans. Sift the flour, baking powder, and salt together. 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. Beat the egg whites and cream of tartar together until stiff peaks form. Fold this into the yolk mixture. Divide batter between the pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool on rack for 10 minutes and then invert and cool completely. 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. 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. 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. 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.
Amount Per Serving Calories: 601 | Total Fat: 23.6g | Cholesterol: 144mg view all reviews »
This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a peice. it took me about 5 hours to make this cake. I only had one cake pan, and one mixer going, and made three instead of 2 layers, regurdless its very time consuming, but very worth it. now the reason i was upset was because the filling is so gewy it does not stay between the layers very well, especially since this is a pretty heavy cake. and i was prepared to do some very nice cake decorating, but the filling kept oozing out and mixing in with the frosting, witch by the way i used cheesecake frosting instead of what this recipe required...and it was a big hit, im sure especially because the filling and the cheescake frosting mixed a bit on the outside as well...yumm...also due to the three layers, witch i decided to do because two didnt look enough...the cake was tipping a little bit, i think if the filling wasnt so slippery and alittle more solid it would have worked better, but hey it taste good...sooo...i am definetly going to make this cake again...however, i am going to use two layers and make each layer with an extra 1/2 the amount to make them alittle bigger...before i put the filling in im gonna hallow the cake alittle bit so the filling will stay in better...and im still gonna use the cheesecake frosting because is was such a big hit...also im gonna buy another cake pan hahaha... Was this review helpful? [ YES ]
25 users found this review helpful This cake was a huge hit! though i gave it 4 out of 5 stars because i was upset before i had a...
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