Yield: 12 Servings

Ingredients:

Crust:
• 1 pound butter, softened
• 1 pound granulated sugar
• 10 ounces honey
• 8 egg yolks
• ¼ cup rum
• 2 Tablespoons vanilla extract
• Seeds from 4 vanilla beans
• 1 Tablespoon + 2 teaspoons baking powder
• 2 pounds 10 ounces flour

Filling:
• 2 pounds Robiola cheese
• 2 pounds cream cheese
• 2 pounds ricotta cheese
• 22 ounces granulated sugar
• 14 ounces acacia honey
• 1 pound sour cream
• 4 pounds mascarpone cheese
• 24 eggs
• ¼ cup rum
• 2 Tablespoons vanilla extract
• 1 cup grapefruit peel, chopped

Compote:
• 1 quart dried apricots, quartered
• 1 quart dried pears, cut to same size as apricots
• 3 cups orange juice
• 1 cup rum
• Zest of 5 oranges
• 10 oranges, peeled and segmented
• 2 cups dried figs
• ¾ cup granulated sugar
• ½ cup acacia honey
• 1 vanilla bean
• 2 cups lemon juice
• 1 cup rum

Method:
For Crust:
Using an electric mixer, combine butter with sugar and honey and beat ond speed level 2 until light and fluffy. In separate bowl, combine yolks with rum and vanillas. Add egg yolk mixture to butter mixture slowly, and beat until combined. Combine baking powder and flour and beat into butter mixture on speed level 1 until just combined. Wrap dough in plastic and refrigerate at least 2 hours. Roll out ¼ - inch thick, then line 4 springform pans with crust.

For Filling:
Preheat oven to 300°F. Combine Robiola, cream cheese, and ricotta in electric mixer with paddle attachment until smooth. Add sugar and honey. Beat in sour cream and mascarpone, then eggs only until just combined. Add rum, vanilla extract and grapefruit peel and mix until just combined. Pour into crust-lined pans and bake cakes about 1 ½ to 2 hours or until set.

For Compote:
Macerate apricots and pears in orange juice and rum ½ hour. Meanwhile, zest and segment oranges. Add all ingredients but lemon juice and extra rum to large saucepan, and cook until absorbed but not too dry. Cool, then add lemon juice and rum.