Ingredients
- For the Cake
- INGREDIENTS
- 1/4 ¼ cup milk
- 3 tablespoons butter
- 2 cups sugar
- 8 eggs
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 ½ teaspoon salt
- 1 teaspoon vanilla extract
- For the Filling
- INGREDIENTS
- 2-1/2 cups whole milk ricotta cheese
- 1 cup confectioners’ sugar
- 1 tablespoon vanilla extract
- 3 tablespoons rum
- 1/4 ¼ cup heavy cream, whipped stiff
- 1/4 ¼ cup candied lemon peel, chopped
- 1/4 ¼ cup candied orange peel, chopped
- 1/4 ¼ cup candied citron, chopped
- 1/4 ¼ cup candied cherries, chopped
- 1/4 ¼ cup pistachios, chopped
- 1/4 ¼ cup Grand Marnier for assembly
- 1-1/2 cups whipped cream
- For the Glaze
- INGREDIENTS
- 15 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
- 1/2 ½ cup coffee
- 1/2 ½ pound butter, cubed
Preparation
Step 1
PREPARATIONPreheat the oven to 350 degrees F. In a small saucepan, heat the milk and the butter.
Using an electric mixer with a wire whip, combine eggs and sugar. Beat on medium-high speed until the mixture is pale yellow and triple in volume. With the machine running, slowly add the butter and milk mixture. Add vanilla extract.
Sift together the flour, baking powder and salt. Fold into the egg mixture.
Grease an 11-inch by 17-1/2-inch cookie sheet. Line with parchment. Pour the cake batter into the pan. Bake for 25 minutes, until the cake is golden brown and springs back when touched. Cool on a rack.
For the filling, combine the ricotta, confectioners’ sugar, vanilla and rum. Mix the ingredients together with a wooden spoon. Fold in the ¼-cup whipped cream. Fold in the candied fruits and pistachios.
Line a large loaf pan with parchment. Cut the cake to fit the loaf pan in layers. Place one layer in the loaf pan on the parchment. Brush with Grand Marnier. Add one-third the ricotta mixture. Top with another cake layer. Brush this layer with Grand Marnier. Continue this layering process until the ricotta is used up. You may have a bit extra cake.
Cover the filled loaf pan with plastic wrap and refrigerate for at least three hours.
Whip the remaining cream with 2 tablespoons confectioners’ sugar until soft peaks are formed. Unmold the layered loaf onto a cake rake. Place the cake rack on a cookie sheet. Completely cover the top and sides with the whipped cream. Refrigerate for at least an hour.
Over a double boiler or in a bowl place over a pan of simmering water, melt the chocolate with the coffee. Remove from the heat and stir in the cubed butter, stirring until the butter melts. Let the mixture cool and thicken until the consistency is between pourable and spreadable.
Remove the cake from the refrigerator, still on a rack over a cookie sheet. Pour the chocolate on the cake so that the cake is completely covered. Return to the refrigerator to allow the chocolate to set, at least two hours.
Using several spatulas, carefully lift the cake off the rack onto a serving platter. Slice and serve.