Total Time
2hrs
Prep 2 hrs
Cook 0 mins

This is a another "no bake" variation of the traditional Italian cream cake.

Ingredients Nutrition

  • 2 lbs ricotta cheese
  • 12 cup sugar
  • 14 cup light cream
  • 1 tablespoon orange juice
  • 12 ounce unsweetened chocolate square, chopped
  • 12 cup chopped toasted almond
  • 12 cup chopped glace fruit
  • 1 large sponge cake
  • 14 cup rum
  • Frosting

  • 1 egg white
  • 1 12 cups confectioners' sugar
  • 1 teaspoon almond extract
  • 1 teaspoon lemon juice
  • candied fruit, and flowers for decoration (optional)

Directions

  1. Combine first 7 ingredients and blend very well.
  2. Cover cheese mixture and chill for 1 hour.
  3. Cut sponge cake into 3 layers; brush surface of bottom and middle layers evenly with rum.
  4. Spread chilled filling 1/2-inch thick between layers.
  5. Refrigerate cake for 1 hour.
  6. Prepare frosting; beat egg white until frothy.
  7. Add sugar gradually and blend in almond flavoring and lemon juice.
  8. Beat until smooth and creamy.
  9. Spread frosting over top and sides of cake and decorate frosted cake with candied fruits and flowers.
  10. Store in refrigerator and refrigerate any leftovers.

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