Ingredients
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2 tablespoons caster sugar
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2 tablespoons fresh orange juice
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2 tablespoons Grand Marnier
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460 pkt double unfilled round sponge cake
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Grated dark chocolate, to serve
Ricotta cream
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350g fresh ricotta
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55g (1/4 cup) caster sugar
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1 teaspoon finely grated orange rind
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1 tablespoon fresh orange juice
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45g dark chocolate, finely chopped
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50g (1/4 cup) red, green and yellow glace cherries, finely chopped
Icing
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150g (1 cup) icing sugar, sifted
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1 1/2 tablespoons boiling water
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15g unsalted butter, at room temperature
Method
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1Place the sugar, orange juice and Grand Marnier in a jug. Stir until the sugar dissolves.
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2To make ricotta cream, use an electric beater to beat the ricotta, sugar, orange rind and orange juice in a small bowl until smooth. Stir in the chocolate and cherries.
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3Use a large serrated knife to cut each cake in half horizontally. Reserve 1 cake layer for another use.
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4Place 1 cake layer, cut-side up, on a serving plate. Brush the cut surface with one-third of the Grand Marnier mixture. Spread with half the ricotta cream. Top with another cake layer, cut-side up, and brush with half the remaining Grand Marnier mixture. Spread with the remaining ricotta cream. Brush the cut-side of remaining cake layer with the remaining Grand Marnier mixture and place, cut-side down, on top of the ricotta cream.
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5To make icing, place icing sugar, boiling water and butter in a heatproof bowl. Whisk until a thick paste forms.
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6Spread the icing over the cake, allowing it to run down the side. Set aside for 10-15 minutes or until icing sets. Top with grated chocolate.
Source: taste.com.au
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