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Italian Angel Cake

Chef.at.Home's picture
Ingredients
  Angel cake 1 (8 Or 9 Inches, Packaged)
  Ricotta cheese 1 Pound (1 Carton)
  10x confectioners' powdered sugar 1⁄2 Cup (8 tbs), sifted
  Semi-sweet chocolate square 1 , grated
  Curacao 2 Tablespoon
  Vanilla 1 Teaspoon
  Candied red cherries 1⁄2 Cup (8 tbs), quartered
  Chopped toasted almonds 2 Tablespoon
Directions

1. Invert cake on a board. Cut cake into 3 even layers, using a sawing motion wth a sharp knife.
2. Place cheese in large bowl of electric mixer; beat at medium speed 3 minutes, or until smooth; add sugar, chocolate, curacao and vanilla; beat 2 minutes longer. Stir in cherries and almonds.
3. Place bottom layer on serving plate spread with half the filling; add middle layer; spread with remaining filling; set top layer in place. Chill about 2 hours, or until filling is firm.

Recipe Summary

Cuisine: 
Italian
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Ingredient: 
Chocolate

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