Sicilian Cake – a delicious recipe with ricotta, sugar, heavy cream, vanilla, dark rum, pineapple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl with an electric beater, beat the ricotta and sugar until combined well.
2
Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth.
3
Stir in the pineapple.
4
Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers.
5
Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling.
6
Sprinkle with walnuts, chocolate chips, and glaceed cherries.
7
Cover the cake with plastic and chill overnight.
8
Run a knife around the inside of the pan and release the sides.
9
Transfer the cake to a serving dish.
1008
kcal
Calories
72
g
Fat
61
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 pounds ricotta, drained well, 3/4 cup sugar, 2 cups heavy cream, 2 teaspoons vanilla extract, and more.
Yes, Sicilian Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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