Ingredients

Method

Preheat the oven to 350°F (175°C).

Grease and flour an 8-inch round cake pan.

Beat the eggs and sugar together until fluffy.

Sift together the flour and baking powder, and gently fold into the egg mixture with vanilla extract.

Pour the batter into the prepared pan and bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool completely before removing from the pan.

For the ricotta filling, blend the ricotta cheese with powdered sugar until smooth.

Stir in the candied orange peel, chocolate, pistachios, and orange liqueur until everything is well mixed.

Trim the dome off the cake to create a flat surface, and slice horizontally into three equal layers.

Place the bottom layer on your serving plate and spread half of the warm apricot jam over it.

Top with half of the ricotta mixture, place the second layer of sponge on top, and repeat the jam and ricotta layers.

Cover with the final cake layer and gently press down.

For the frosting, mix powdered sugar with water until it reaches a pourable consistency.

Pour the frosting over the assembled cake, using a spatula to cover the sides.

Decorate the top with candied cherries and citrus peel.

Allow the cake to set for a few hours before serving.