Description
A traditional Sicilian celebration cake with layers of sponge, creamy sweet ricotta filling, marzipan, and candied fruit. Perfect for Easter, weddings, and special gatherings.
Ingredients
1 pound ricotta cheese, drained
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 cup candied fruit, chopped
1/2 cup chocolate chips
1 pound sponge cake, cut into layers
1 cup marzipan
1/2 cup apricot jam
1/4 cup water
Food coloring (optional)
Sprinkles for decoration (optional)
Instructions
1. Beat ricotta until smooth, then mix in powdered sugar, vanilla, and cinnamon until creamy. Fold in candied fruit and chocolate chips.
2. Slice sponge cake into thin layers. Line a round cake pan with plastic wrap and place sponge slices to form the base and sides.
3. Spoon ricotta mixture into the cake shell, smoothing the top. Cover with remaining sponge slices.
4. Wrap tightly and refrigerate for at least 4 hours or overnight.
5. Roll marzipan between parchment sheets to 1/4 inch thick. Add food coloring if desired. Drape over the cake and smooth gently.
6. Warm apricot jam with water until smooth; brush over marzipan for a glossy finish.
7. Decorate with candied fruit slices and sprinkles.
Notes
Drain ricotta overnight for the smoothest texture.
Chill the cake before covering with marzipan to prevent slipping.
Store in the refrigerator for up to 4 days. Freezing is not recommended.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Sicilian, Italian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg