Cassata Cake

Preheat oven to 325°F (165°C). Grease and line two 9-inch round cake pans with parchment paper. (5 minutes)

Sift together cake flour, baking powder, and salt in a medium bowl. (3 minutes)

In a large bowl, beat egg yolks on medium-high speed until very thick and pale yellow, about 4 minutes. Gradually add cold water, then slowly add 1 1/4 cups granulated sugar, beating well for another 3 minutes. Stir in 1 teaspoon of vanilla extract. (10 minutes)

Gradually add the flour mixture to the egg yolk mixture, folding gently until just combined. Be careful not to overmix. (5 minutes)

In a separate clean bowl, beat egg whites with cream of tartar until stiff, glossy peaks form. (5 minutes)

Gently fold the beaten egg whites into the egg yolk mixture in two additions. Divide the batter evenly between the prepared cake pans. (5 minutes)

Bake for 25 minutes, or until a wooden skewer inserted into the center comes out clean. (25 minutes)

Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

While the cakes are cooling, prepare the ricotta filling: In a large bowl, beat ricotta cheese until smooth. Gradually add confectioners' sugar and cinnamon, beating until well combined. Stir in 1 1/2 teaspoons of vanilla extract and grated semi-sweet chocolate. Fold in candied lemon peel. Chill filling until ready to use. (15 minutes)

Prepare the rum syrup: In a small saucepan, combine 1/3 cup granulated sugar and water. Bring to a boil over medium heat, stirring until sugar is dissolved. Boil for 1 minute. Remove from heat and stir in rum. Let cool to room temperature. (10 minutes)

Once cakes are completely cool, use a serrated knife to level the tops if necessary. Cut each cake horizontally into two layers. (5 minutes)

Place one cake layer on a serving plate or cake board. Brush generously with rum syrup. (3 minutes)

Spread 1 1/2 cups of the ricotta filling evenly over the syrup-soaked cake layer. Top with a second cake layer, brush with syrup, and spread with another 1 1/2 cups of filling. Repeat with the remaining cake layers and filling, ending with the final cake layer. (15 minutes)

Chill the assembled cake in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld. (240 minutes)

Prepare the chocolate glaze: In a microwave-safe bowl, combine chopped bittersweet chocolate and heavy whipping cream. Microwave in 30-second intervals, stirring in between, until chocolate is melted and smooth. Whisk in cubed butter until dissolved and the glaze is glossy. Let cool slightly until spreadable. (10 minutes)

Pour the chocolate glaze over the chilled cake, spreading evenly over the top and down the sides. (5 minutes)

Let the glaze set before serving. Garnish with candied fruit or chocolate shavings, if desired.