Our Ricotta, Chocolate and Pistachio Christmas Tree Cake can be made up to 3 days ahead of time and quickly topped with whipped cream and Christmas tree biscuits at the last minute.
Rosie
RICOTTA, CHOCOLATE AND PISTACHIO CHRISTMAS TREE CAKE
Serves 10-12
Shell and Biscuits
700 gm shelled pistachios, finely chopped
150 gm castor sugar
1 vanilla pod, seeds only
2 oranges zest only
1/4 teaspoon cinnamon or to taste
2 whole eggs
Wooden skewers
Preheat oven to 170°C. Line with non-stick baking paper the base and sides of a 25cm x 5cm deep straight sided cake/tart tin/ring with removable base.
Mix all ingredients together. Roll out, in between two sheets of baking paper, to 5mm thick. Cut a 25cm round and place in the base of your prepared tin. Then cut a strip 5cm wide and approximately 76cm long and place around the sides of your prepared tin. It is easier to handle if you do this in sections. Press down well to seal the sides together and to the base. Place the shell in the fridge while making biscuit shapes and preparing the filling.
Cut the remaining shell mixture into Christmas tree shapes using biscuit cutters in a variety of sizes. Cut wooden skewers in half and gently and carefully slide into the Christmas tree shapes from the base halfway up the trees being careful not to break either surface of the biscuits. Gently place on an oven tray lined with non stick baking paper. Bake 15 minutes approximately until golden.
Filling
800 gm very fresh, good quality ricotta
150 gm castor sugar
3 whole eggs
2 lemons zest only
150 gm dark couverture chocolate, grated
Beat the ricotta and sugar until smooth. Add the eggs and beat to combine. Fold in the lemon zest and chocolate and then spoon into the shell. Bake for 30-40 minutes. Allow to cool completely in the tin. Remove to a serving plate. Refrigerate if not using on the same day.
Finishing the Biscuits
1 cup pure icing sugar, sifted
2 teaspoons lemon juice approximately
4 or 5 sheets edible gold leaf
Place icing sugar in a small bowl and drizzle just enough lemon juice to achieve a manageable icing texture. Ice one third of the Christmas shapes.
Use the gold leaf randomly on one surface of a further third of the Christmas shapes.
Leave the last third naked.
Finishing the Cake
300 ml thickened cream, whipped
400 ml pure cream, whipped, for serving
Spread the whipped thickened cream on top of the cake. Imbed the Christmas tree biscuits in the cake, cutting the skewers to size if necessary.
Serve with the extra whipped pure cream on the side.
