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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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a very special holiday cake, you really need the round cake pan with a ring/tube in it. Ingredients:
2 cups plus 2 tbs. unbleached all-purpose flour |
1 tsp. baking powder |
salt |
10 oz. unsalted butter, room temperature |
1 1/2 cups sugar |
4 large eggs, separated |
for the filling and decoration |
10 oz. ricotta |
7 oz. mascarpone cheese |
1/3 cup plus 2 tbs. sugar |
1/2 cup chopped candied fruit |
confectioner's sugar |
20 toasted hazelnuts . |
Directions:
1. Make the cake:
2. Preheat the oven to 350F. Sift the flour and baking powder with a pinch of salt.
3. Beat the butter and sugar in a mixer until creamy; add the egg yolks one by one.
4. Fold in the flour.
5. Whip the egg whites with a pinch of salt until they hold soft peaks; fold them into the batter.
6. Butter and flour a 9 cake pan with a hole in the center; pour in the batter.
7. Bake 45 minutes, or until a cake tester inserted comes out clean.
8. Cool on a rack.
9. Make the filling: Combine the ricotta, mascarpone, sugar, and candied fruit.
10. 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.
11. Refrigerate, then serve.
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