Italian Petits Fours Siciliana
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Ingredients
Cake
| 3 | egg yolks | | 3 tbsp. | sugar | | 2 tbsp. | unsweetened cocoa powder | | 1 tsp. | vanilla extract | | 3 | egg whites |
Filling
| 3/4 cup | ricotta cheese or | | cottage cheese | | 3 tbsp. | powdered sugar | | 2 tbsp. | orange liqueur | | 1-1/2 tbsp. | finely chopped mixed citrus peel | | 3 tbsp. | grated semisweet chocolate |
Coating
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Instructions
Preheat oven to 350 F. Grease bottom and sides 11 ½ inch x 8 ½ inch baking pan. Line the bottom with waxed paper or parchment paper. Grease and lightly flour paper. Shake off excess flour.
In a medium bowl, beat egg yolks with sugar until light. Sift in cocoa; add vanilla. In a small bowl, beat egg whites until stiff. Gently fold into egg yolks, ½ at a time.
Spread mixture evenly in prepared pan. Bake in preheated oven 10 to 12 minutes or until set. Cool in pan on wire rack 10 minutes. Invert cake on waxed paper; peel waxed paper off bottom of cake. To store cake, wrap in plastic wrap up to 24 hours.
TO MAKE FILLING, in a small bowl, beat or process cheese until smooth. Add sugar, orange liqueur, peel and chocolate. Mix well. Trim edges from cake. Cut cake in ½; place on a flat surface. Spread bottom with filling; press other ½ gently on top. Cut cake in 20 slices. Sift cocoa over top. Refrigerate 2 hours. To store, refrigerate in a covered container up to 2 days. Makes 20 slices.
Chocolate & Petits Fours..Beverley Sutherland Smith
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