Ingredients
Equipment
Method
Pan di Spagna – Sponge Cake
- Preheat your oven to 350°F/180 °C. While waiting, use an electric handheld or stand whisk to beat the eggs and sugar until they attain a light and fluffy consistency. Gradually incorporate the flour, gently folding it into the egg and sugar mixture by hand. Transfer the mixture into a rectangular baking tray that's lined with baking parchment, then bake in the oven for 45 minutes until it is thoroughly cooked. To confirm doneness, insert a knife into the center; it should come out clean.
- Encase the Sponge Cake with plastic wrap and allow it to rest for a minimum of 3 hours in the refrigerator.
Filling
- As the cakes are in the process of cooling, combine ricotta cheese, 1 cup of powdered sugar, anise extract, and chocolate chips in a separate bowl.
Assembling
- After the cake has cooled down entirely, proceed to slice it into 3 layers and then gently brush each of these layers with Grand Marnier.
- Evenly distribute the ricotta filling onto the layers of sponge cake, applying approximately half an inch of filling on each layer.
- For the frosting, begin by creaming the butter with 1 cup of the sifted powdered sugar. Proceed to beat the 2 egg whites until they form stiff peaks, and gradually incorporate the remaining 1 1/2 cups of powdered sugar into the egg whites. Gently fold the beaten egg whites into the butter mixture, and then add 1 teaspoon of almond extract, folding it in as well. Finally, ensure that you evenly cover the sides and top of the cake with this frosting.
- Adorn the cake with chocolate, pistachios, toasted almonds and candied fruits to enhance its appearance. Keep the cake refrigerated until you're prepared to serve it.