Fedora cake
Rosa Trotta
Time of realization: 2 hours
Degree of difficulty (from 1 to 5): 2
Die 22 cm round
Ingredients for the sponge cake
4 eggs
120 g of sugar
120 g flour
1 teaspoon of yeast
grated peel of one orange
cream cheese
800 g of very dry ricotta
200 g of zephyr fine sugar
150 g of dark chocolate chips
bathes
100 ml of water
2 tablespoons of sugar
50 ml of cointreau
mixed candied fruit for decoration
Method
For the sponge cake: whip the eggs with the sugar until the mixture is soft and fluffy. With gentle movements from bottom to top and with the help of a spatula, incorporate the sifted flour with the baking powder and finally the grated orange peel.
Pour into a well-greased pan and bake at 180 ° C for 30 min. Let it cool down well.
For the ricotta cream: mix the ricotta with the sugar. (Take 250 g of cream and set aside because it will be used to cover the cake on the outside) Add the chocolate chips and put in the fridge.
For the syrup: put a saucepan with the water and sugar on the stove. As soon as the sugar melts, turn off, let it cool then add the Cointreau.
Composition of the cake
Cut the sponge cake in two, lightly soak it with the Cointreau syrup and fill it with the ricotta cream and chocolate chips.
Cover all the cake with the ricotta cream kept aside and decorate the top with mixed candied fruit to taste. (In my case, not having enough ricotta cream, I coated the cake with whipped cream).
Keep in the fridge for a few hours before serving.
