Sicilian Cream Cake
Ingredients
- 1 lg. sponge cake
- 1 1/4 lbs. ricotta cheese
- 1 c granulated sugar
- 1 tsp vanilla extract
- 2 tbsp cognac or rum
- 3 tbsp chopped semi-sweet chocolate bits
- 1 tbsp. chopped pistachio nuts
- pinch of salt
- Powdered sugar
Instructions
Split the cake into 3 layers of equal size. Combine the cheese, sugar, vanilla and cognac and beat well with a wooden spoon until smooth and fluffy. Add the remaining ingredients except the powdered sugar and mix thoroughly. Spread one of the layers with the cheese mixture and place another layer on top. Repeat with the remaining cheese mixture and sponge cake layer. Refrigerate the cake several hours. Dust the top with powdered sugar before serving.
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