POUND CAKE:

8 lg. eggs, separated
2 1/4 c. sifted flour
1/4 tsp. baking soda
2 1/4 c. sugar
1 1/2 c. butter, softened
2 tbsp. lemon juice
2 1/4 tsp. vanilla
1/8 tsp. salt
1 1/2 tsp. cream of tartar

Let eggs stand at room temperature 1 hour before using. Butter well and flour cake pans (two 8-inch layer pans for a large cassata). Sift together flour, soda, and 1 1/4 cups sugar. Preheat oven to 325 degrees.

In large bowl, with mixer at low speed, just barely blend butter with flour mixture, then add lemon juice and vanilla. Blend in egg yolks one at a time until just blended.

In large bowl at high speed, beat egg whites until frothy. Add salt, gradually; add 1 cup sugar and cream of tartar, beating well after each addition. Beat until soft peaks are formed.

Gently fold egg whites into cake batter; turn into prepared pans. Bake until tester comes out clean from center. Turn off oven; leave cake in oven 15 minutes longer. Remove to cake rack and cool 15 minutes before turning out.

FILLING:

2 lb. Ricotta cheese
4 tbsp. heavy cream
1/2 c. sugar
6 tbsp. orange liqueur
6 tbsp. candied fruit
4-6 oz. semi-sweet chocolate bits

FROSTING:

12 oz. semi-sweet chocolate
3/4 c. strong black coffee
1/2 lb. butter, softened, in pieces

Melt chocolate in coffee. Remove from heat. Beat in butter, one piece at a time. Beat until smooth. Chill until thick enough to spread.

ASSEMBLY:

Cut each layer of cake into 2 layers (1/2 to 3/4 inch slabs). Center bottom layer on plate. Spread with filling; place another slab on top. Spread with filling. Continue until layers and filling are used. Chill about 2 hours. Spread overall with chocolate frosting.