This cake sounds fantastic, wish you could add a picture. I'll save this for a special event.
Patricia
This Sicilian cake is traditional from the ricotta to the crushed pineapple and rum.
Topped off with cherries and chocolate chips, this is unbeatable.
Ingredients
- 2 pounds ricotta, drained well
- 3/4 cup sugar
- 3 cups sugar
- 3 cups heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup dark rum
- 1 20 oz can crushed pineapple, drained well
- 1 17.7 oz package ladyfingers
- Garnish:
- chopped walnuts
- semisweet chocolate chips
- glaceed cherries
Directions
- In a large bowl, with an electric beater, beat ricotta and sugar until combined well.
- Add heavy cream, vanilla, rum and continue to beat until thick and smooth.
- Stir in pineapple.
- Line bottom and sides of a buttered 9 inch springform pan with some ladyfingers, top with 1/3 of filling, and cover with half of remaining ladyfingers.
- Add half remaining filling, cover with rest of ladyfingers, and top with last of filling.
- Sprinkle with walnuts, chocolate chips and glaceed cherries.
- Cover cake with plastic and chill overnight.
- Run a knife around inside of pan and release sides.
- Transfer cake to a serving dish.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 405g | |
Recipe makes 8 servings | |
Calories 1019 | |
Calories from Fat 309 | 30% |
Total Fat 34.68g | 43% |
Saturated Fat 19.91g | 80% |
Trans Fat 0.0g | |
Cholesterol 255mg | 85% |
Sodium 233mg | 10% |
Potassium 326mg | 9% |
Total Carbs 155.37g | 41% |
Dietary Fiber 1.3g | 4% |
Sugars 124.42g | 83% |
Protein 21.08g | 34% |
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