Italian Ice Cream Cake with Candied Fruit

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Italian Ice Cream Cake with Candied Fruit
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Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation

Ingredients

for
8
For the batter
5 eggs
125 grams powdered sugar
1 tablespoon Vanilla sugar
50 grams cornstarch
50 grams Pastry flour
3 centiliters Limoncello
For the filling
800 grams Ricotta cheese
300 grams sugar
150 grams Dark chocolate
3 centiliters Limoncello
50 grams peeled Pistachio
150 grams candied Fruit
For the topping
150 grams sugar
100 milliliters water
lemons (juice)
50 grams shelled Pistachio
How healthy are the main ingredients?
Ricotta cheesesugarsugarPistachioegglemon

Preparation steps

1.

For the batter: Line a large baking sheet with parchment paper. Separate the eggs and beat the yolks until frothy with powdered sugar and vanilla sugar. Beat the whites until very stiff and fold into yolk mixture. Mix flour with cornstarch and fold into batter. Spread about 1 cm (approximately 1/2 inch) thick prepared sheet and bake in preheated oven at 175°C (approximately 350°F) for about 15 minutes. Invert onto a wire rack and remove the paper. Let cool completely and then sprinkle with 3 cl (approximately 1 ounce) of liqueur. Line a deep bowl with buttered parchment paper. Cut out a small circle from sponge cake and place in the bowl. Cut remaining cake into strips and line the sides of the bowl to cover, reserving some for the top.

2.

For the filling: Mix the ricotta until creamy. Add sugar with about 1/8 liter (approximately 1/2 cup) of water in a pot, stir and heat. Cook until sugar is melted and a light syrup has formed. Remove from heat, let cool slightly. Stir in 3 cl (approximately 1 ounce) of liqueur and cream cheese. Coarsely chop chocolate and pistachio and dice the candied fruit. Mix with the ricotta cream. Spread filling in the bowl and cover the surface with the remaining cake strips. Let chill for at least 3 hours in the refrigerator.

3.

For the topping: Bring the sugar with water and lemon juice to a boil while stirring. Brush syrup over cake, let dry slightly and decorate with pistachios before serving.