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Ricotta Cheese and Fruit Cake
Ricotta Cheese and Fruit Cake
(Torta di Ricotta e Frutta)
 
 
Ingredients:
 
2 gelatin envelopes
2 egg yolks
2 and 1/2 ounces sugar
9 ounces whipped cream
2 whisked egg whites
21 ounces ricotta cheese
21 ounces ladyfingers
5 ounces apricot jam
4 tbsp warm water
7 ounces raspberries
Lemon juice
9 and 1/2 inch (24 cm) cake pan with removable ring
 
Directions:
 
Dissolve the gelatin with a little water following the instructions on the envelope and keep aside.
 
Whisk the egg yolks and sugar together till frothy, whip the cream and whisk the egg whites till firm.
 
Mix the ingredients gently together adding the ricotta cheese and the gelatin.
 
Place the ladyfingers regularly on the bottom of the cake pan and line the edges.
 
Dilute the apricot jam in the warm water and pour a layer onto the ladyfingers.
 
Add a layer of the cheese mixture, then, alternate jam and cheese mixture until they are finished.
 
Wash and dry the raspberries and squirt the lemon juice over them.
 
Decorate the top of the cake with the raspberries and place the cake in the fridge for 5 hours.
 
Remove the ring and slide onto a serving dish with the help of a large spatula. Serve chilled.
 
That's it!
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