Torta Di Ricotta
Source of Recipe
Internet
List of Ingredients
About 1/4 cup fine plain dried bread crumbs
3 pounds whole-milk ricotta
2 cups sugar
8 eggs, separated
1/2 cup sifted flour
Zest of 1 orange
1 teaspoon vanilla
Pinch salt
1/2 cup cream, whipped
1/4 cup chopped candied citron
Generously butter a 10-inch springform pan. Sprinkle with bread crumbs coating bottom and side. Shake out excess. Preheat oven to 350 degrees.
With an electric mixer on medium speed in a large bowl, mix ricotta, gradually adding 11/2 cups sugar and then the egg yolks, one at a time. Mix in flour, orange zest and vanilla.
In a clean bowl with clean beaters, beat egg whites until they begin to thicken, then gradually add 1/2 cup sugar and salt and beat until stiff but not dry. Fold whipped cream and egg whites into ricotta mixture. Fold in chopped citron. Pour into prepared pan and bake 1 hour to 11/4 hours or until golden and set. Turn off oven and allow cake to cool with oven door closed 15 to 20 minutes. Cake should be golden brown and a toothpick inserted in the center should come out clean. Cool completely and refrigerate. Makes 8 to 12 servings.
Recipe
|
|
member logon
