Cassata Cake with Frosting

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Ingredients

	For the pound cake:
8 large	eggs, separated
220 g	flour, sifted
¹/₄ tsp	baking soda
300 g	sugar
340 g	butter, softened
2 tbsp	lemon juice
2 ¹/₄ tsp	vanilla extract
¹/₈ tsp	salt
1 ¹/₂ tsp	cream of tartar
	For the Filling:
1 kg	ricotta cheese
4 tbsp	whipping cream
70 g	sugar
6 tbsp	candied fruit
160 g	semi-sweet chocolate chips
	For the Frosting:
340 g	semi-sweet chocolate
180 ml	strong coffee
250 g	butter, softened

Method

Preparation time: ca. 1 hr 30 min Resting time: ca. 2 hrs / Grade of difficulty: medium / Calories per portion: n/a

Preheat oven to 170°C. Grease and flour cake pans.

Sift together flour, soda, and 160g sugar.

Blend butter with flour mixture, add lemon juice and vanilla. Blend in egg yolks one at a time until just blended.

In another bowl, beat egg whites until frothy. Add salt and 130g sugar and cream of tartar. Beat until soft peaks are formed.

Gently fold egg whites into cake batter and turn into prepared pans.

Bake until a knife inserted comes out clean from center. Turn off oven but leave cake in oven 15 minutes longer. Remove to a rack and cool 15 minutes before turning out.

Filling:
Mix together all the ingredients for the filling.

Icing:
Melt chocolate in the coffee and stir until melted and blended. Remove from heat and add butter. Beat until smooth and then chill until thick enough to spread.

Assembly:
Cut cake into as many layers as possible.

Center bottom layer on plate. Spread with filling and place another slab on top. Spread with more filling and continue until layers and filling are used. Chill for about 2 hours and then spread overall with chocolate frosting.