Ingredients:
MASSA
5 tablespoons full of UNIÃO refined sugar (150g)
5 egg units (300g)
5 tablespoons full of wheat flour (150g)
1/2 cup (tea) coarsely crushed Brazil nuts (50g)
unsalted butter for greasing
HOT
1 cup (tea) water (200ml)
1/2 cup (tea) UNIÃO refined sugar (80g)
lemon peel
3 tablespoons rum (45ml)
CREME
3 leveled tablespoons cornstarch (24g)
1 cup (tea) milk (200ml)
1 can condensed milk (395g)
3 egg yolks passed through a sieve (60g)
1 teaspoon vanilla essence (5ml)
RICOTTA CREAM
2 and 3/4 cups (tea) ricotta passed through a sieve (412.5g)
2 tablespoons UNIÃO refined sugar (40g)
1/2 cup (tea) seedless dark raisins (65g)
1/2 cup (tea) seedless clear raisins (65g)
1/2 cup (tea) chopped dried apricots (82.5g)
1/2 cup chopped maraschino cherry (85g)
ROOF
1 and 1/2 cups (tea) chilled fresh cream (300ml)
2 tablespoons UNIÃO GLAÇÚCAR icing sugar (30g)
ASSEMBLY
1/2 cup (tea) apricot jam (140g)
3 pieces of maraschino cherry to decorate (3)
Preparation mode:
MASSA
In a mixer, beat the refined sugar with the eggs until it triples in volume and forms firm peaks. Without beating, gently add the wheat flour and finally the Brazil nuts. Place in a greased medium round pan (24 x 6 cm) with the bottom lined with greased baking paper and bake in the preheated oven. Unmold warm.
HOT
Boil the water with the refined sugar and lemon peel until the sugar is dissolved. Once cold, add the rum. Reserve.
CREME
In a pan, dissolve the cornstarch in the milk, add the condensed milk and egg yolks and heat, stirring constantly, until it thickens. Off the heat, add the vanilla essence. Use cold.
RICOTTA CREAM
Mix the ricotta with the refined sugar. Carefully add the fruits. Reserve.
ROOF
In a mixer, beat the fresh cream with the icing sugar, at low speed, until firm.
ASSEMBLY
Cut the dough into 3 layers. Moisten the first layer with the syrup, spread half the cream and half the ricotta, repeat the operation once more and finish with the last moistened cake layer.
Cover with whipped cream, mix with apricot jam and decorate with cherries. Refrigerate for at least 3 hours. Serve immediately.
