Wedding Cake
2 cups (about 18 ounces) whole cow’s milk ricotta
1 1/4 cups sugar
8 eggs, beaten
1 cup blanched almonds, minced
5 ounces cubed candied citron
7 ounces (about 33 cookies) amaretti, crushed
1 cup bitter almond liqueur
Preheat the oven to 325 degree. Mix together the ricotta, sugar, eggs, almonds, candied citron and amaretti. Pour the mixture into a 1-inch high greased cake mold. Transfer to the oven to bake for about 45 minutes. Remove from the oven and drizzle with the liqueur. It's best to make the cake a day before it's going to be eaten.
1 1/4 cups sugar
8 eggs, beaten
1 cup blanched almonds, minced
5 ounces cubed candied citron
7 ounces (about 33 cookies) amaretti, crushed
1 cup bitter almond liqueur
Preheat the oven to 325 degree. Mix together the ricotta, sugar, eggs, almonds, candied citron and amaretti. Pour the mixture into a 1-inch high greased cake mold. Transfer to the oven to bake for about 45 minutes. Remove from the oven and drizzle with the liqueur. It's best to make the cake a day before it's going to be eaten.
