8 Serves
180 Mins
Slice the sponge cake into even layers and reserve the pieces that will line the base and sides of the mold.
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FrenchVitamin E
4 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
179 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
50 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
232 mg / 4,700 mgSodium
109 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
2 g / 28 gSugar
32 g / 50 gSaturated Fat
5 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Whisk the ricotta and powdered sugar until smooth, then fold in the candied fruit so it is evenly distributed.
Roll the marzipan into a thin round or strip and use it to line the bottom and sides of the springform pan.
Press the sponge cake against the marzipan lining, fill the center with the sweetened ricotta, and finish with a final layer of sponge cake.
Cover the cake and chill it until the filling is firm, at least 2 hours. Unmold carefully before slicing and serving.
8
g20
g4
g
American