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Orange ricotta sponge
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Prep Time:
20 minutes
Cook Time:
240 minutes
Total Time:
260 minutes
Luscious citrus ricotta sponge cake with Lindt Crunch Caramel chocolate.
Ingredients:
  • 500g fresh ricotta cheese
  • 250g cream cheese, at room temperature
  • 107.50 gm caster sugar
  • 1 orange, rind finely grated, juiced
  • 300g crunch caramel, chocolate chopped
  • 196.88 gm orange juice, extra
  • 2 x 250g pkts sponge finger biscuits
Instructions:
  • Place non-stick baking paper on the base of a 23cm springform pan.
  • With electric beaters, whip together ricotta, cream cheese, and sugar until velvety and luscious. Fold in orange zest, orange juice, and half of the chopped chocolate until well blended.
  • 1. In a shallow dish, generously pour orange juice. Soak sponge biscuits in the juice and arrange them to form a base in the prepared pan. Cover with half of the ricotta mixture. Layer the ingredients one more time, finishing off with a final layer of sponge biscuits. Trim any biscuits as needed to fit the pan perfectly.
  • Chill for 4 hours until set. Unmold onto a cake stand and sprinkle with remaining chopped chocolate. Slice and serve in wedges.

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