This recipe makes a beautiful presentation and it is a traditional Sicilian dessert.

Ingredients
For sponge cake:- Cake flour (1c), lemon juice (1 1/2c), orange zest (1 1/2tbsp), white sugar (1/2c), eggs (6), salt (1/2tsp),
For filling :- ricotta cheese (1 1/2pound), confectioner sugar (1/2c), chopped candied cherries (1/4c), ground cinnamon (1/2tsp), chopped pistachios (1/2c) and orange liquor (6tbsp).
For frosting and topping:- Chunks of sweet chocolate, whole pistachios (1/4c), candied orange peel (1/4pound), candied cherries (1/4c), confectioner sugar for dusting (1/4c), vanilla extract (1tsp), rum (1/4c), egg whites (2), confectioner sugar (2 1/2c) butter (1/4c).

Method of preparation:-
First heat the oven to 350 degrees F. For sponge cake: – Take 6 eggs, almonds, vanilla extract, orange zest and lemon juice at room temperature for about 1 hour before baking. Now separate the egg yolk and egg whites of 6 eggs. Take a bowl, beat egg yolks in it until get thicken. Then beat almond, vanilla extract, orange zest and lemon juice in it. Beat it thoroughly until gets foamy. Mix flour in egg yolk mixture. Take a bowl, beat egg whites in it, add salt in it and then add it in egg yolk mixture. Now pour the batter into the ungreased pan. Bake it for 50 to 60 minutes at 350 degrees F.
For filling:- Take ricotta and blend it with hand mixer. Add ½ cup of confectioner sugar and then beat it for 2 to 3 minutes until gets creamy. Mix toasted almonds, cinnamon, chopped candied cherries, grated sweet chocolate and 6 tablespoon of rum. Now spread this filling over sponge cake.
For topping:- First beat butter with 1 cup of confectioner sugar to form cream. Take a bowl, beat egg whites in it with confectioner sugar. Mix both the mixture then add 1 teaspoon of almond extract. Cover the top and sides of cake with frosting. Now decorate it with chocolate, candied fruits and pistachios. Keep it in the refrigerator until ready to serve.