Italian Fruit Ice Cream Torte
1 hr 40 min.
ready in 13 h. 40 min.
- For the filling
- 2 cups Ricotta cheese
- 4 Tbsps cream (48% fat)
- 2 eggs (separated)
- ½ cup caster sugar
- 1.333 cups mixed chopped Candied fruit
- 0.333 cup Candied cherry (chopped)
- 0.333 cup Golden raisins
- 1 small, unwaxed Orange (finely grated zest and juice)
- 1 Tbsp Orange blossom water
- 4 Tbsps Cherry jam (warmed)
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20cm|8" springform cake tin and line the base with non-stick baking paper.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Add the eggs, one at a time, beating well to combine. Add the flour and stir gently until blended.
Spoon into the tin and bake for about 40 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Line a deep 20cm|8" springform cake tin with a double layer of cling film.
Cut the cake horizontally in two. Place one half upside down in the cake tin
For the filling: press the ricotta through a sieve into a bowl and beat in the cream, egg yolks and sugar.
Stir in the candied peel, cherries, sultanas, orange zest and juice and orange flower water.
Whisk the egg whites until stiff and gently fold into the mixture.
Spoon into the sponge lined tin.
Invert the remaining cake and spread with jam. Place jam side down on top of the mixture. Cover and freeze overnight.
Remove from the tin 30 minutes before serving and place on a plate.
For the icing: sift the icing sugar into a bowl and gradually beat in hot water until thick and smooth. Beat in the food colouring.
Spread the icing over the top of the cake and leave to set. Decorate with maraschino cherries and mint leaves.