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Desserts Ricotta Cookies Lemon Pistachio Biscotti Struffoli Italian Noel Cake Ricotta Pie Raspberry Jelly Roll
Italian Noel Cake

noel cake

 

 

 

 

Ingredients:
Cake
1 cup all-purpose flour
1 cup sugar
5 large eggs, separated, room temperature
2 tablespoons lemon juice, fresh
1 tablespoon almond extract
½ teaspoon salt

Filling
2 cups Ricotta cheese, room temperature
6 oz. Cream cheese, room temperature
¾ cup Confectioners sugar
½ tsp. Vanilla extract
¼ - ½ cup chopped pistachio nuts, unsalted
¼ - ½ cup chopped chocolate or miniature chips
[Blend together cheeses and sugar.
Add Vanilla.
Fold in Pistachio nuts and chocolate.]

 

 Directions:

Using a large mixing bowl, beat egg yolks and gradually add ½ cup sugar. Add lemon juice and almond extract continuing to beat mixture.

In a large bowl beat egg whites with salt. Gradually add the remaining ½ cup sugar until whites are stiff and frothy.

Fold egg yolk mixture into beaten egg whites gradually while adding spoonfuls of flour.

Set oven to 350 Deg. F.

Pour batter into a 10" lightly greased tube pan and bake for 25-30 minutes.
Allow cake to cool and then split into 3 layers.
Place filling between each layer.

Topping:
2 cups whipping cream
¼ cup confectioners sugar
1 tablespoon lemon zest

3 tablespoons unsweetened cocoa (for dusting)
Red and Green Candied Cherries

-Spread whipped cream frosting over cake.
-Sift cocoa over top of creamed cake.
-Decorate with Red & Green Candied Cherries