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Catholic Recipe: Festive Italian Cake

    INGREDIENTS

  • 1 yellow or sponge cake, 9x13 inches, baked the day before (may be a box cake)
  • 2 pounds ricotta (Italian-style cottage cheese)
  • 1/2 cup sugar
  • 2 tablespoons cream
  • 1 large chocolate candy bar
  • 1 large can fruit cocktail, well drained
  • 1 glass mint jelly
  • 1/2 pint heavy cream, whipped with 2 scant teaspoons sugar
  • Details

  • Yield: 1 cake
  • Prep Time: 6 1/2-7 hours
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: Italy

DIRECTIONS

Cream ricotta by hand thoroughly and gradually add sugar and cream. Cut chocolate bar into small pieces and add. Place in refrigerator. Mash fruit cocktail and set aside. Place cake upside down on waxed paper. With long sharp knife, cut into three layers. Do not remove layers. Cut cake into four parts, then crosswise into another four parts. (More may be cut, if desired.)

Beginning with the top layer, lift off each small piece and spread on all sides with thin layer of mint jelly, 1/4 teaspoon of the mashed fruit cocktail and top with a teaspoon or more of the ricotta filling. As you work with each piece, place on a serving dish in the same order as you removed it. Continue until all pieces are covered.

When all the pieces are fitted back in place, frost top and sides of entire cake with sweetened whipped cream. If desired, garnish with candied fruit around edge or with nuts, decorator's frosting or shaved chocolate. Refrigerate at least six hours before serving. May be prepared night before. --Mrs. Anthony Catalioto, Chesterland.

Recipe Source: Catholic Universe Bulletin Recipes, 1962 and 1963 by Sylvia Papp, The Catholic Universe Bulletin, 1962, 1963
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