INGREDIENTS

INSTRUCTIONS

Serves 10-12
Sponge cake:
Preheat oven to 375 degrees. Grease a loaf pan.
To prepare sponge cake, beat egg whites in a large bowl until soft peaks
form. Sprinkle salt and sugar gradually over whites; continue beating until
mixture is stiff. Fold in egg yolks and vanilla and blend well.
Sift together flour and baking powder and gradually sprinkle over egg
mixture, folding in well after each addition. Pour batter into greased loaf
pan and bake until cake springs back to the touch and a toothpick inserted
into the center comes out clean (about 35 minutes). Cool on a rack in pan
for 5 minutes, then unmold and continue to cool.
To prepare filling, combine ricotta, confectioners' sugar, candied fruit,
chocolate and liquor of choice. Refrigerate until needed.
To assemble cake, grease sides of a 3 1/2 to 4 quart straight sided bowl or
pot and line bottom with a round of tinfoil. With a serrated knife, cut
cake into 1/2 inch slices. Line bottom of bowl with a layer of slices and
then line sides with cake. Spread about 1 1/2 cups of filling on top and
then set two more slices of cake on top of filling. Continue to layer in
this way two more times, ending with remaining three or four slices of cake
on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen
sides with knife and invert bowl onto serving plate. Remove aluminum foil
and frost.
To prepare frosting, combine whipped cream and confectioners' sugar. Spread
mixture on top and sides of cake. Shave chocolate on top of whipped cream
and decorate with cherries and pistachio nuts.
Posted by: Bill McGimpsey
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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