Coloring marzipan (220/250 gr.): pour a few drops at a time and mix with your fingers until the marzipan takes a uniform color. What to do on a parchment  paper because the food coloring very dirty!


Line a baking sheet from the edges angled, with plastic wrap; apply marzipan modeling it on the edges. If the marzipan is too sticky, mix with powdered sugar or put in the fridge for half an hour.


Cut the sponge cake into slices; place them on the bottom of the pan making them adhere to each other, tagliabdo surpluses. Generously brush maraschino (or marsala) diluted with water.


Mix the ricotta with the icing sugar (150 gr), candied fruit, chocolate chips, 2 tablespoons orange blossom water (or a vial of essence of orange flower).


Pour the cream cheese in the pan and level.


Make another layer of sponge and brush too maraschino.


Overthrow in a dish.


Mix 250 grams of powdered sugar, 2 tablespoons of lemon juice, a tablespoon of orange flower water (or a vial of essence) and slowly add milk, stirring until creamy consistency of the sauce. Pour over cake and level.


Decorate with candied fruit.