🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Beat the egg whites until stiff peaks form, gradually adding the granulated sugar until well incorporated.

2. 2

   Add one yolk at a time and vanilla, beating until fully incorporated.

3. 3

   Add the lemon zest, flour, a pinch of salt, and potato starch, and gently stir.

4. 4

   Pour the mixture into a greased and floured cake pan.

5. 5

   Bake in a preheated static oven at 175°C for about 30 minutes. Remove and let the sponge cake cool.

6. 6

   Sift the dry ricotta and add powdered sugar, mixing well.

7. 7

   Add chocolate chips to the cream and let it rest in the refrigerator.

8. 8

   Prepare the syrup by boiling water, sugar, and orange zest until sugar dissolves. Turn off the heat and add rum.

9. 9

   Cut the sponge cake in half, place one half on a serving plate, and soak with syrup.

10. 10

    Fill with ricotta cream using a pastry bag, starting from the edges.

11. 11

    Spread cream evenly with a spatula and place the other half on top, also soaked in syrup.

12. 12

    Cover the cake with remaining ricotta cream.

13. 13

    Create cream curls and place a candied cherry on each curl.

14. 14

    Cover side edges with almond flakes and decorate with pistachios.

15. 15

    Refrigerate for a couple of hours before serving.