|10 inch spong cake||1 (Homemade Or Purchased)|
|Ricotta cheese||1 1⁄2 Pound|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk/Cream||1⁄2 Cup (8 tbs)|
|Rose water||3 Tablespoon|
|Bitter chocolate||1⁄2 Ounce, chopped|
|Chopped toasted almonds||1⁄2 Cup (8 tbs)|
|Diced candied fruit||2⁄3 Cup (10.67 tbs)|
|Rum cassata frosting||1⁄4 Cup (4 tbs)|
Cut the spongecake into two or three layers.
Mix the ricotta, sugar, milk and rose water.
Rub through a sieve or whip until smooth.
Add the chocolate, almonds and candied fruit and mix well.
Place a spongecake layer on a serving plate and spread with half the ricotta filling for three layers, all if only two layers are used.
Top with final cake layer.
Sprinkle with rum.
Refrigerate until shortly before serving time.
Frost the cake, reserving a small amount of frosting.
Beat enough additional confectioners' sugar into remaining frosting to give stiff peaks when the beater is withdrawn.
Color a delicate pink with red food coloring and use in a pastry tube to decorate the cassata as desired.