Filling Ingredients: 2 ½ cups ricotta, drained overnight 6 Tbsp. confectioner’s sugar ¼ tsp. cinnamon 1-2 Tablespoon Amoretto liqueur (more to taste) 1-2 teaspoon orange zest 1/3 cup chopped maraschino cherries ¼ cup semi-sweet mini chocolate Chips ¼ cup chopped pistachios Sponge cake ingredients: 7 Tablespoons All-purpose flour 7 Tablespoons Cake flour 4 Eggs 1 Egg white ½ plus 2 Tablespoons Sugar 1 tsp. vanilla ¼ tsp. cream of tartar 1 tsp. almond extract Ganache Ingredients: 2 cups heavy cream 6 oz. milk chocolate, chopped 10 oz. bittersweet chocolate, chopped Whipped Cream Topping (optional) ¾ cup whipping cream 3 Tablespoons Confectioner’s sugar ½ tsp. orange extract ½ tsp. vanilla   GARNISH:  1 cup chopped pistachios  mini chocolate Chips  maraschino cherries with stems

PREPARATION  RICOTTA FILLING:

1.  Place ricotta, sugar, cinnamon, Amoretto, and orange zest in food processor and puree until smooth. Transfer to a bowl, cover tightly,and REFRIGERATE AT LEAST 2 HOURS OR OVERNIGHT.

 
2.  Fold cherries, mini chocolate chips, and pistachios into filling justbefore you are ready to assemble the cake.

SPONGE CAKE

(I recommend baking this ahead and freezing until ready to assemble.  While still partially frozen, slice in half to make two layers.  Although it looks small, this will make a large cake when finished.)
1. Preheat oven to 425.
2. Butter an 8” round cake pan and line bottom with buttered parchment paper.
3. Sift flours together into a small bowl and set aside.
4. Put 1 whole egg and yolks of 3 eggs in the bowl of a standing mixer,     reserving whites in a separate bowl along with the 1 additional egg      white.
5. Add sugar, vanilla, and almond extract to yolks and beat at medium      speed until pale and fluffy, about 8 minutes.  Set aside.
6. Beat egg whites on med.-low speed until frothy, about 2 minutes.
7. Add cream of tartar, increase to med-high and continue whisking until soft peaks form, 2-3 minutes.
8. With a rubber spatula, carefully fold 1/3 of the whites into yolk mixture, then fold in remaining whites.
9. Sift about ¼ of flour over egg mixture, then gently fold in.  Continue to sift and fold until all the flour is incorporated.
10. Pour into prepared pan and place in oven.
11. Lower heat to 325, and bake until golden, about 30 min.
12. Cool in pan 5 min., remove from pan, peel off parchment, and cool on a wire rack.

GANACHE

(This will make enough to frost both top and sides of cake. You may half the recipe if you want to frost only the sides of the cake.)

1. Heat cream in a medium saucepan and bring to a boil over medium   heat.
2. Remove from heat, add chocolate pieces, and set aside for 1 minute.
3.  Whisk until smooth and set aside until thick enough to spread.

 

Whipped Cream Topping (optional)

Place all ingredients in a small mixing bowl.  With mixer at high speed, beat until stiff peaks form.  Refrigerate until ready to use.  Spread whipped cream over top of ganache, to frost top of cake.  Sprinkle top of cake with chopped pistachios, mini choc chips, and whole maraschino cherries with stems. 

TO ASSEMBLE:

1. Split cooled cake into 2 layers.
2. Place bottom layer on cake plate, then spread with half the ricotta filling.
3. Place second layer on filling.
4. Frost sides with ganache, and press chopped pistachio nuts onto sides, if desired.
5. Spread top with remaining ricotta filling.
6. Spread top with ganache.
7. Refrigerate at least 2 hours before serving. 
8. Just before serving, top with whipped cream and garnish top of cake with chopped pistachios,  mini-chocolate chips, and whole maraschino cherries with stems.