Directions:
- Make the cake:
- Preheat the oven to 350F. Sift the flour and baking powder with a pinch of salt.
- Beat the butter and sugar in a mixer until creamy; add the egg yolks one by one.
- Fold in the flour.
- Whip the egg whites with a pinch of salt until they hold soft peaks; fold them into the batter.
- Butter and flour a 9 cake pan with a hole in the center; pour in the batter.
- Bake 45 minutes, or until a cake tester inserted comes out clean.
- Cool on a rack.
- Make the filling: Combine the ricotta, mascarpone, sugar, and candied fruit.
- Slice the cooled cake into three layers and spread with the filling; assemble the layers, dust with the confectioner's sugar, and decorate with the hazelnuts.
- Refrigerate, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 783.99 Kcal (3282 kJ) | ||
| Calories from fat | 544.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.51g | 93% | |
|---|---|---|---|
| Cholesterol | 146.18mg | 49% | |
| Sodium | 66.36mg | 3% | |
| Potassium | 445.04mg | 9% | |
| Total Carbs | 52.08g | 17% | |
| Sugars | 27.81g | 111% | |
| Dietary Fiber | 5.56g | 22% | |
| Protein | 15.33g | 31% | |
| Vitamin C | 2.8mg | 5% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 3.8mg | 21% | |
| Calcium | 158.6mg | 16% | |
| Amount Per 100 g | |||
| Calories | 442.65 Kcal (1853 kJ) | ||
| Calories from fat | 307.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.17g | 93% | |
|---|---|---|---|
| Cholesterol | 82.53mg | 49% | |
| Sodium | 37.47mg | 3% | |
| Potassium | 251.27mg | 9% | |
| Total Carbs | 29.41g | 17% | |
| Sugars | 15.7g | 111% | |
| Dietary Fiber | 3.14g | 22% | |
| Protein | 8.66g | 31% | |
| Vitamin C | 1.6mg | 5% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 2.1mg | 21% | |
| Calcium | 89.5mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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