In a rectangular mould, Bake a cake of whipped dough, Let it cool, remove the bark and split it horizontally into four layers. Pass the ricotta through a sieve and mix homogeneously with cream, sugar and orange liqueur. Incorporate below top chopped candied fruit.
Coarse chop the chocolate and incorporate it also. Spread three layers of cake with this stuffed with cottage cheese and put one over the other. Place the fourth layer on top, tightening a little cake so that it acquires a shape compact. Leave the cake 2 hours in the refrigerator.
Cut the chocolate into small pieces, mix it with coffee over medium heat and let it rid. Add the butter in small pieces to the hot chocolate and coffee mixture, until you obtain a homogeneous and creamy mix. Leave it in the fridge until you can spread.
Spread entire cake with chocolate cream. Put the rest in a sleeve pastry and decorate her cake forming wreaths.
Put fruits candied diced on garlands cream. Wrap loose way the cassata in aluminum foil and leave it overnight in the refrigerator before serving.
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