Back
This low-fat cake is a great dessert since
it's not baked. You can even vary it by using a chocolate
angel food cake!
1 angel food cake
1 cup cold Espresso coffee
1 / 2 cup Amaretto liqueur
2 cup part-skim ricotta cheese
1 cup mascarpone cheese
1 / 4 cup confectioner's sugar
1 1 / 2 cup sliced almonds, toasted
1 ounce bittersweet chocolate
Equipment:
grater
serrated knife
3 dinner plates
Cut cake into 3 equal layers and place each
on a dinner plate.
In a small bowl, combine the coffee and
amaretto. Spoon 1 / 3 of the mixture over each layer.
In another bowl, mix together the ricotta,
mascarpone and sugar until well blended. Divide cheese
mixture into 3 equal portions.
Place bottom layer on platter. Take 1
portion of cheese and cover first layer with 1 / 3 of this
cheese mixture. Top with another layer and repeat process
until all layers are stacked.
Cover outside of cake with remaining cheese
mixture. Press almonds onto top and sides of cake.
Shave or grate chocolate over top.
Cook's Tip:
Make a day or two ahead to let flavors blend
and cake set.
Variation:
Use a chocolate angel food cake, fill it
with the cheese mixture and fresh fruit.
