Coffee cake (4)

First, prepare the custard: place the ricotta in a bowl and knead dough with a fork, then add the sugar and stir again; pour the mixture into a saucepan and let it warm in a double boiler until a slight boil rises.

Then remove the custard from the heat and allow it to cool before using it to fill the cake.

Cut the bread of Spain in three layers.

imbevete the basic disk, place on a serving dish, with maraschino mixed with an equal amount of water, spread it with just under a third of the ricotta cream and sprinkle with a third of coffee powder.

Cover with the Central disc and repeat the process, wetting with the rum mixed with water.

Spray the inner side of the upper disk with coffee liqueur and place it gently, so as not to break it, the rest of the cake; then complete the sweet, coated on the surface and the sides with the remaining cream.

Place the cake in the refrigerator for at least 3 hours.

Before serving, sprinkle with remaining coffee powder and sprinkle with candied cherries and coffee beans.