Orange Ricotta Sponge

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A citrus-infused ricotta and sponge cake subsequent to Lindt Crunch Caramel chocolate topping.

The ingredient of Orange Ricotta Sponge

  • 500g buoyant ricotta cheese
  • 250g cream cheese at room temperature
  • 1 2 cup caster sugar
  • 1 orange rind finely grated juiced
  • 300g lindt crunch caramel chocolate chopped
  • 3 4 cup tawny juice further
  • 2 x 250g pkts sponge finger biscuits

The Instruction of orange ricotta sponge

  • line base of a 23cm springform pan with non stick baking paper
  • using electric beaters beat ricotta cream cheese and sugar until sleek slick and creamy mount up tawny rind juice and half of chopped chocolate blend to combine
  • pour new tawny juice into a shallow dish dip sponge biscuits into juice and use to line base of prepared pan expand progress more than half of the ricotta mixture repeat layers bearing in mind more success subsequently a conclusive layer of sponge biscuits you may infatuation to trim some fingers to fit pan
  • refrigerate for 4 hrs until firm invert onto a cake stand and height as soon as enduring surviving chopped chocolate assistance in wedges

Nutritions of Orange Ricotta Sponge

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