Seirass Ricotta Cake with Candied Citron and Chocolate
50 g
Candied Citron
100 g
Dark Chocolate
2
Maraschino Liqueur
250 g
Sugar
300 g
Sponge Cake
500 g
Seirass Ricotta
Salt to taste
La preparazione della ricetta
1
Cream the ricotta with the sugar and a pinch of salt, then fold in the chopped citron and chocolate. Cut the sponge cake into slices about half a cm thick.
2
Line a 20x15 cm baking dish with damp parchment paper. Create the first layer with the sponge cake slices sprinkled with maraschino, cover with the cream and continue until the ingredients are used up, finishing with sponge cake.
3
Cover with parchment paper and place a weight on top to compact it. Let rest in the fridge for 2 hours. Turn out, decorate as desired and serve.
