Italian Frozen Dessert Cake
- For the cake
- 125 grams
- 1 tablespoon
- 40 grams
- 40 grams
- 60 grams
- 4 centiliters
Line a large baking sheet with parchment paper. Preheat oven to 200°C (approximately 400°F).
For the cake, separate eggs and beat yolks with powdered sugar and vanilla sugar until fluffy. Beat egg whites until stiff and fold into yolk mixture. Mix flour, cornstarch and cocoa powder and fold into egg mixture. Spread mixture about 1 cm (approximately 1/3 inch) thick on baking tray and bake until cake tests done with a toothpick, about 10 minutes. Invert cake on a wire rack and remove parchment paper. Let cake cool completely and sprinkle with lemon liqueur.
Line a deep round bowl about 20 cm (approximately 8 inches) diamater with buttered parchment paper. Cut a circle from the cake to line bottom of bowl. Cut strips from cake to line the sides of bowl, saving enough cake to cover filling.
For the filling, beat ricotta untill creamy. In a small saucepan, stir sugar into about 1/8 l (approximately 1/2 cup) water, stir to dissolve sugar and simmer to reduce to a syrup. Remove saucepan from heat, allow syrup to cool and stir in lemon liqueur and ricotta. Coarsely chop chocolate, pistachios and candied fruit and stir into ricotta mixture. Spoon filling into cake-lined bowl and top with remaining cake. Freeze cake at least 3 hours.
Before serving, turn cake from bowl and remove parchment paper. Sprinkle with powdered sugar and cut into slices to serve.