For the cake
- 5 Large Eggs – separated ½ tsp Salt
- ½ tsp Salt
- 1 ½ Cups Sugar
- Rind of 1 Lemon – grated
- 1 ½ Cups Flour
- ½ tsp Cream of Tartar
- Preheat oven to 350°.
- Butter and flour 2 8-inch cake pans.
- Beat the egg whites until they are stiff but not too dry, folding in the salt and ½ cup of the sugar half way through the beating.
- Beat the egg yolks with the remaining 1 cup of sugar and the lemon rind.
- Fold the yolks into the whites with a rubber spatula.
- Sift the flour with the cream of tartar twice and then fold into the eggs.
- Pour the mixture into the prepared cake pans.
- Bake for about 40 minutes, until the tops are golden.
- Let cool.
- 2 lbs Ricotta
- 2 Cups Confectioner’s Sugar
- 2 tsps Cinnamon
- ¼ Cup Semisweet or Bittersweet Chocolate
- ¼ Cup Chopped Candied Fruit
- ½ Cup Chopped Pistachios or Pine Nuts
- Force the ricotta through a sieve.
- Combine with the remaining ingredients and set aside.
- 6 Tbs Liqueur of Marsala – your choice
- Confectioner’s Sugar
- Cut the cooled cake into strips or slices and sprinkle with liquor or Marsala.
- Line the sides and bottom of a 10 – cup round mold completely and tightly with strips of cake, saving enough to cover the top.
- Fill the mold completely with the creamy ricotta mixture.
- Top with a layer of cake, pressing down to fill the mold solidly.
- Cover with plastic wrap and chill for at least 6 hours.
- Unmold the cake and sprinkle with confection’s sugar before serving.
- This works best if you have a large glass bowl.
- While chilling, place a little weight on top of the plastic wrap to help compress.
NOTE: I’ve read suggestions to line the mold with Saran or other plastic wrap for ease in unmolding, but I have not tried that.