Sicilian cheese cake/cassata

CAKE
Preheat the oven to 325 degrees F
Line 1 nine inch round layer pan with parchment paper.
Sift the flour, baking powder, and salt together in a large bowl
Beat the egg yolks together on high speed until very thick, about 3 minutes.
Add the cold water, 1 tablespoon at a time.
Add 1-1/4 cups of the white sugar, slowly, beat for about 3 minutes.
Add the vanilla.
Fold the flour mixture and the egg yolk mixture into each other, set aside.
Beat egg whites and cream of tartar until stiff peaks form.
Fold this mixture into the yolk and flour mixture.
Pour batter in the pan.
Bake for 25-30 minutes or until knife inserted in the cake comes out clean
Cool completely.

RUM SYRUP
Place 1/3 cup of the sugar and the water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil 1 minute and then remove from heat and add the rum.
Cool to room temperature.

RICOTTA CHEESE FILLING
Beat the ricotta cheese well and add the confectioner’s sugar.
Add the chocolate.
Chill until ready to use.

SUGAR FROSTING FOR TOPPING
This is to be prepared the next day, and applied right away.
In a saucepan combine confectioners sugar and water. Cook on low heat stirring constantly, until heated and bubbles appear. Mixture should be thin enough to pour and thick enough to coat cake.
When done let it cool enough to the touch.
Add the grind of lemon or lime and stir.


ASSEMBLY
Cut cake layers into 4 round disks
Place first layer on a cake dish
Sprinkle the first layer with 1/4 of the Rum Syrup
Spread 1/3 of the Filling over the first layer.
Add a second layer of cake and repeat the procedure.
Top the cake with the last layer of cake and Rum Syrup
Chill overnight.
Next day pour Sugar Frosting onto cake from the center. It will run though the sides, unevenly, but that’s the look.