1 c. whole natural almonds
1 pt. ricotta cheese
1/3 c. sugar
2 oz. sweet chocolate, grated
2/3 c. mixed candied fruits
1 tsp. almond extract
1 tsp. grated lemon or orange rind
Sponge cake or angel cake (loaf about 9x4" or ring about 9" in diameter)
1/2 c. raspberry or apricot jam
2 c. whipping cream
Shaved semi-sweet or sweet chocolate, optional

1. Chop almonds medium fine.

2. Mix together almonds, cheese, sugar, chocolate, fruits, almond extract and lemon rind. Beat well.

3. Split cake crosswise into 3 layers. Use toothpicks as markers to help cut evenly.

4. Spread ricotta mixture and jam on two (lower) layers. Stack all 3 layers.

5. Wrap in plastic film and chill for several hours to blend flavors.

6. Whip cream and spread to cover sides and top of cake. Garnish as desired with additional chopped almonds, candied fruits and shaved chocolate. Makes 6-9 servings.