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1
Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.
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2
Place the egg whites in the bowl of a stand mixer and add the 1/8 teaspoon of salt.
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3
Beat whites until foamy.
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4
Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar.
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5
You want the whites to beat into soft peaks (dont overbeat).
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6
Set aside.
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7
In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth.
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8
Add the orange zest.
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9
The mixture might appear stiff or very thick but dont worry.
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10
Gently fold in the egg whites until you have a well mixed batter.
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11
Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes.
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12
The top of the cake will be golden and it will spring back when pressed.
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13
Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.
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14
To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth.
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15
Gradually add the icing sugar and then stir in the chocolate chips.
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16
Set aside.
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17
Carefully divide the cake into two equal layers.
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18
Dental floss is a great cutting tool to do this - works better than the thinnest knife for me.
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19
Set the bottom layer on your cake tray or serving plate.
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20
Spread the filling over the cake bottom.
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21
If its a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filling.
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22
Top the filling with the second layer of the cake and refrigerate until ready to serve.
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23
Just before serving, dust the cake with icing sugar.
