Finely crumble the cookies and gingerbread and mix with the butter. Grease a springform pan and press the cookie mixture into the bottom until smooth. Chill for 30 minutes. Meanwhile, preheat oven to 175 °C.
In a mixing bowl, combine ricotta, whipping cream, flour, sugar, eggs, orange zest and bitter almonds. Pour the ricotta mixture onto the cookie base and bake in the oven on the middle shelf for 30 – 45 minutes.
Remove cake from oven and let cool.
Gradually mix confectioners’ sugar with water to make a thick mixture. Decoratively frost cake and sprinkle with sugar pearls.
Place cake in refrigerator to gain firmness. Cut into small pieces before serving.
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