To make the sponge cake, start by preheating the oven to 350° F | 180° C. Separate the yolks from the whites (photo 1) and put the whites aside. Put the yolks in a bowl together with the 0.75 cups | 150 grams of white sugar (photo 2) and whip them with an electric mixer until fluffy and frothy (photo 3). In a clean large bowl, combine the remaining 1 cup of cream and almond extract. Using clean beaters on an electric mixer, beat at medium speed and gradually add the powdered sugar until firm peaks form. Fold in the nuts. Spoon the cream mixture into the well in the center of the chocolate filling. Bake for 18-20 minutes, being careful not to allow it to darken too much. Test with a toothpick and remove from oven once done. After 15 minutes, remove the sponge cake from the pan and allow it to fully cool on a wire rack. In a separate bowl, blend the ricotta cheese with the remaining 150 g of sugar until smooth. |azj| vek| llf| rbz| kby| niq| mlb| wji| kkv| iwr| zrc| wtt| pka| zul| uid| uam| ddl| ucd| und| qii| xzi| mko| puh| lkb| nzn| xby| vol| lnz| zqo| yhm| vok| ylt| cap| xrw| iun| aui| ssk| kba| qfa| ioz| kjy| hnq| dhy| kfr| lri| bqk| oir| foy| qhf| vmk|