- For the cake
- 125 grams
- 1 tablespoon
- 40 grams
- 40 grams
- 60 grams
- 3 centiliters
Preheat oven to 175°C (approximately 350°F). Line a large baking sheet with parchment paper. Separate eggs and beat yolks, powdered sugar and vanilla sugar until frothy. Beat egg whites until stiff and fold into egg yolk mixture. Mix flour, cornstarch and cocoa powder, sift over egg mixture and fold in with a whisk. Spread batter about 1 cm thick (approximately 1/3 inch thick) on prepared baking sheet and bake for about 15 minutes.
Invert cake on a wire rack, remove parchment paper and let cake cool. Sprinkle cake with limoncello. Line a deep, round bowl with buttered parchment paper. Cut a small circle of cake and place in bottom of bowl. Cut remaining cake into strips and line sides of bowl.
For the filling, beat ricotta until creamy. In a saucepan, mix sugar in about 1/8 liter (approximately 1/2 cup) water, heat until dissolved and simmer to a light syrup. Remove syrup from heat and let cool slightly. Mix syrup and limoncello into ricotta.
Coarsely chop chocolate and pistachios. Dice candied fruit and mix with chocolate and pistacions into filling mixture. Spread filling in cake-lined bowl. Cover filling with remaining cake. Freeze cake at least 4 hours before serving.