I made this cake for Jeff's 27th Birthday. It's an Italian Ricotta Cake. This recipe was adapted from my Hershey's Recipe Book. It turned out great and didn't take that long.
Only had sliced!
So I ground it up!
Grease bottoms and line with paper. Leave sides ungreased!
Egg yolk and sugar.
In seperate bowl stir together 1 1/2 cups ground almonds, 2/3 cup all purpose flour, 2/3 cup cocoa (I use hershey's), 1 teaspoon baking soda, and 1/2 teaspoon salt.
Add flour mixture to egg yolk mixture, alternately with 1/2 cup cold water, beating on low speed till blended. Add 2 teaspons vanilla extract and 1/2 teaspon almond extract.
In seperate bowl beat egg whites until foamy.
Beat 8 egg yolk for 3 minutes, medium speed, gradually add 1 cup sugar, beat 2 minutes.
Gradually add 1/2 cup sugar and beat until stiff peaks form (about 5 min).
Fold (by hand) chocolate mixture into beaten egg whites.
Bake 20 to 22 minutes in preheated oven at 375 or until top spring back when touched lightly.
Cool 10 minutes in pan; move from pan to wire racks. Cool completely.
Beat 1 cup cold whipping cream until stiff.
Beat 1 3/4 cups (15 ounces) ricotta cheese and 1/3 cup powdered sugar until smooth
Fold together (by hand) whipping cream and ricotta mixture just until blended.
Stir in 1/2 teaspoon almond extract and 1/2 cup candied cherries.
Stir together 2/3 cup powdered sugar and 1/3 cup cocoa (I used hershey's).
Add 2 cups cold whipping cream and 2 teaspoons vanilla extract. Beat just until stiff.
Using a long serrated knife cut each layer in half to make four thin layers. Place one layer, top with about 1/3 cup ricotta cherry filling. Repeat with remaining filling and cake layers. Frost sides and top of torte with cocoa whipped cream.
Place ground almonds on pan with foil and bake for 10 minutes at 350.
Toast till lightly browned!
Cover cake with baked almonds. Chill in refridgerator for atleast four hours before serving!
