- 5 oz marzipan
- 1 lb ricotta cheese
- 7 oz confectioners sugar
- 3 ½ oz candied fruit
- 3 oz chocolate drops
- ⅛ oz vanilla
- 3 ½ oz dark chocolate , melted
- 5 oz sponge cake
- 3 ½ tablespoons Rum
Roll out the marzipan with a rolling pin to a thickness of 4mm.
Dust the cake pan with powdered sugar and line with the marzipan taking care that it adheres perfectly, and trim the edges with a knife.
Using a brush, spread melted and tempered plain chocolate over the marzipan.
Line the cake pan with the sponge cake. brush with half of the rum.
Put ricotta, sugar, chocolate drops, candied fruit, vanilla into a bowl and mix together.
Lay the filling into the mould and spread it out.
Finish off by covering with the remaining sponge cake and brush with the rest of the rum.
To prepare the glaze whisk the sugar and the egg white.
Glaze everything, after placing the dessert on a grating, pouring the glaze uniformly over the entire surface.
Let the cake rest in the fridge for 1 hour. Add the candied fruit on top as decoration.