Step 1 Cake:
Cooking Spray with Flour
1 1/2 cups cake flour 2 1/2 teaspoons baking powder
1 teaspoon salt 3/4 cup butter, room temp
15 ozs whole milk ricotta cheese 1/2 cups sugar, plus 1 tbl
4 large eggs 1 teaspoon vanilla extract 1 orange, zested 1 Lemon, zested 2 tablespoons Amaretto
Preheat the oven to 350 degrees F. Spray three 8’ pans with Cooking Spray with Flour. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
With an electric mixer, cream butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until blended. Add the dry ingredients, a small amount at a time, until just incorporated.
Pour the mixture into the prepared pans and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 20 to 25 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely.
While cake is baking start apricot glaze.
1 cup water
1/2 cup sugar
1/2 cup apricot jam or preserves
1-3 tablespoon Grand Marnier
In a small saucepan heat water and add sugar until syrup has thicken slightly. Add apricot jam or preserves into saucepan over medium heat until melted. Remove from heat. At this point you can strain the sauce through a fine strainer to remove any fruit lumps or if desired you can leave glaze as is. I prefer to divide a small amount out without fruit to glaze top of fruit. Let cool slightly (if using, add the liqueur at this point) until it is only slightly warm. Glaze the top each cake with unstrained sauce, using a pastry brush. Set cakes aside.
FRUIT LAYER & Top:
2 pints raspberries
1/4 cup sugar
1 tablespoon lemon juice
1.Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes.
2.Remove from the heat and strain through a strainer to eliminate seeds.
16 ozs cream cheese, room temperature
1 1/2 teaspoon pure Almond extract
2 ½ cups confectioners' (icing or powdered) sugar, sifted
16 ozs Mascarpone cheese, room temperature
3 cups heavy whipping cream
In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the extract and confectioners sugar and process until smooth. Transfer this mixture to another bowl.
Then in a large bowl whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread
Place one completely cool layer of glazed cake on a cake dish and add frosting to top. Frosting should be slightly higher near edges than in the center. Add raspberry puree to layer then add a layer of sliced fruit. Continue with remaining layers. (Piping frosting at the edge will help to keep the raspberry puree from running down the sides.) Frost the entire cake with Mascarpone frosting. At this point you can add piping to the top rim of the cake as well as the sides if you like. At this point top the remaining whole fruit. While the apricot glaze is still warm brush the fruit with a thin layer. Place the cake in the refrigerator until ready to serve. This cake is best served cold.