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Neapolitan Cake

Submitted by Toni Faria


1 sponge cake
1 1/2 lbs. ricotta
4 jiggers of rum
1/4 lb. chopped filbert nuts
2 cups sugar
2 squares grated unsweetened chocolate
1/4 lb. chopped citron peel
grated coconut


Mix ricotta and sugar thoroughly. All grated chocolate and nuts.
Blend until custard-like consistency is obtained.
Cut plain sponge caked into 4 layers.
Brush each layer with rum.
Place layer of cake on dish and spread with 1/2 thick ricotta mixture.
Top with another layer of cake, then another layer of filling. Top layer should be cake.
Spread extra ricotta mixture evenly over sides. Sprinkle with grated coconut.