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