Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease both 9-inch round cake pans and line the bottoms with parchment paper.
- Separate the eggs carefully, making sure no yolk is in the whites. Beat the egg whites on high speed with an electric mixer until stiff, glossy peaks form, about 3 to 4 minutes.
- In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and water until the mixture is pale and thick, about 2 to 3 minutes.
- Sift the flour and salt together. Gently fold one-third of the flour mixture into the egg yolk mixture using a rubber spatula. Then fold in half of the whipped egg whites, followed by the remaining flour, then the remaining egg whites, working slowly to avoid deflating the batter.
- Divide the batter evenly between the two cake pans and smooth the tops. Bake for 28 to 32 minutes until a toothpick inserted in the center comes out clean and the cakes spring back when lightly touched.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Turn them out onto a cooling rack and cool completely, about 45 minutes to 1 hour.
- In a mixing bowl, combine ricotta cheese, powdered sugar, lemon zest, orange zest, chopped candied citrus peel, dark chocolate chips, and maraschino liqueur or rum if using. Gently fold until just combined. Refrigerate until ready to assemble.
- Place one sponge cake layer on a serving plate. Brush the top generously with simple syrup to moisten.
- Spread half of the ricotta filling evenly over the moistened cake layer using an offset spatula.
- Place the second sponge cake layer on top and brush it with more simple syrup.
- Spread the remaining ricotta filling on top and smooth the sides. Refrigerate the assembled cake for at least 30 minutes to set the filling.
- Dust a clean work surface with powdered sugar and roll out the green marzipan to about 1/4-inch thickness in a circle large enough to cover the cake top and sides.
- Carefully drape the marzipan over the cake, smooth gently around the sides, trim excess with a sharp knife, and smooth seams with your fingers.
- Prepare white royal icing or fondant according to package directions. Spread a thin layer over the marzipan to create a smooth finished surface.
- Let the icing dry for at least 1 hour. Optionally, decorate with candied fruits. Refrigerate the finished cake until serving.
Notes
Make sure the ricotta filling is cold before assembly, and keep the cake chilled after layering for easy handling and clean slicing. Room temperature eggs whip faster and create a lighter cake. Don't skip simple syrup brushing to keep the cake moist.