Festive Dome Cake
ready in 5 h.
- For the cake mixture
- 5 eggs (separated)
- 1 cup powdered sugar
- 1 tablespoon Vanilla sugar
- ¼ cup Corn starch
- ⅔ cup all-purpose flour
- ⅛ cup Lemon liqueur
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and line a large baking tray with grease-proof paper.
Mix together the egg yolks, icing sugar and the vanilla sugar. Beat the egg whites until stiff and fold in.
Mix together the flour, cornflour and fold into the egg mixture. Spread the mixture onto the prepared baking tray approx. 1 cm thick. Bake for around 10 min. Test with a wooden stick to see if it is done. Knock out onto a wire rack and remove the paper. Leave to cool well and then spread with the liqueur.
Line a deep basin (20 cm diameter) with buttered baking paper.
Cut a small circle out of the sponge cake and place in the basin. Cut the remaining cake into strips and place around the walls of the basin.
To make the filling, beat the ricotta until creamy. Place the sugar in a pot with 125 ml water and heat until the sugar has dissolved. Continue to heat to form a light syrup. Remove from the heat, leave to cool and stir in the liqueur and the cheese. Add the chocolate, nuts and candied fruits and mix well.
Transfer half the mixture to another bowl and stir in the cocoa powder. Place this cream in the basin on top of the cake. Add the light cream and spread evenly. Place the remaining cake strips on top and freeze for at least 4 hours.
Remove from the freezer approx. 15 before serving. Knock out of the basin and remove the paper. Dust with icing sugar and served garnished with fruit.