The Amalfi Lemon Cake

Author: Serena

Ingredients:

For the Sponge Cake:

4 Eggs

150gr. of Sugar

150gr. of Flour

For the Filling:

250gr. of Ricotta cheese

200gr. of Lemon Juice

200gr. of Sugar

The Grated peel of a Lemon

250gr. of Fresh Cream

4 Gelatine Leaves

To soak the Sponge Cake:

200gr. of Lemon Juice

100gr. of Sugar

To Garnish:

250gr. of Fresh Cream

50gr. of Icing Sugar

2 Oranges

2 Lemons

DIRECTIONS

The Sponge Cake:

Put the eggs and the sugar in a terrine and whip carefully in order to obtain a scummy mixture. Add now the winnowed flour mixing slightly from the bottom to the top to prevent the mixture from getting down. Pour the mixture in a buttered and floured pan putting it into the preheated oven at 180° and cook it for 20 minutes. Once the sponge cake is cooked take the pun out from the oven and let the cake cool down.

The Filling:

Put the gelatine leaves in some cool water for 15-20 minutes. In the meanwhile whip the ricotta with the sugar and with the lemon juice and the grated peel. Separately you should also whip the cream that should be very cool. Take the gelatine leaves out from the cool water, squeeze them and put them in a little pun with some spoons of water on a light fire until they are completely melted. Add the melted gelatine leaves in the mixture made up by ricotta and mix everything together. Add slightly also the cream.

To Garnish:

Pour into the lemon juice the sugar melting it mixing everything together. Cut the sponge cake creating three discs wetting them with the liquid you have just obtained mixing lemon juice and sugar. Fill every layer with the filling you have prepared before, superimposing all the discs one by one. Cover the cake with whipped cream garnishing with oranges and lemons pieces.

Wait some minutes in order to make all the ingredients flavour the sponge cake, then put the cake into the fridge.