Ingredients:
- 1 sponge cake , cut into 1 inch slices
- confectioners' sugar (for sifting over unmolded cake)
Directions:
- Combine ricotta, sugar, vanilla and liqueur in a bowl and blend thoroughly until smooth.
- Add chocolate and fruit; mix well.
- Line the bottom and sides of an 8-inch spring form pan (or a large pan or bowl) with cake slices.
- Turn ricotta mixture into lined mold.
- Cover the top with remaining cake slices.
- Refrigerate overnight, or place in freezer for several hours.
- To serve: If you used a pan or bowl as a mold, invert pan/bowl onto a serving platter, and remove mold.
- Sprinkle (lightly sift) confectioner's sugar over cake.
- If you used a spring form pan, remove sides of pan, leaving cake on the pan bottom, place on serving platter, sift confectioner's sugar over cake.
- Variation: If you prefer, you can frost the cake with sweetened whipped cream flavored with a little almond extract.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 656.36 Kcal (2748 kJ) | ||
| Calories from fat | 293.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.62g | 50% | |
|---|---|---|---|
| Cholesterol | 142.42mg | 47% | |
| Sodium | 242.99mg | 10% | |
| Potassium | 292.9mg | 6% | |
| Total Carbs | 65.7g | 22% | |
| Sugars | 47.98g | 192% | |
| Dietary Fiber | 0.95g | 4% | |
| Protein | 26.34g | 53% | |
| Iron | 0.5mg | 3% | |
| Calcium | 484.6mg | 48% | |
| Amount Per 100 g | |||
| Calories | 217.12 Kcal (909 kJ) | ||
| Calories from fat | 97.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.79g | 50% | |
|---|---|---|---|
| Cholesterol | 47.11mg | 47% | |
| Sodium | 80.38mg | 10% | |
| Potassium | 96.89mg | 6% | |
| Total Carbs | 21.73g | 22% | |
| Sugars | 15.87g | 192% | |
| Dietary Fiber | 0.32g | 4% | |
| Protein | 8.71g | 53% | |
| Iron | 0.2mg | 3% | |
| Calcium | 160.3mg | 48% | |
* 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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