RICOTTA CAKE

RICOTTA CAKE image

Yield 6 servings

Number Of Ingredients 14

Ingredients

3 cups strawberries, hulled and quartered
2 cups raspberries
1 cup blackberries
1 cup sugar
5 large egg yolks, lightly beaten with a fork
1 pound fresh whole-milk ricotta
1/4 cup mascarpone
2 tablespoons flour
1/2 teaspoon baking powder
1 tablespoon orang zest
2 teaspoons orange blossom water or Grand Marnier
1/4 teaspoon fleur de sel
5 large gg whites
Butter, for greasing the pan

Steps:

Preheat oven to 350 degrees. Prepare berries. In a medium bowl, gently toss berries with 1/3 cup sugar. Let berries rest and macerate while you make cake. Add ingredients to a food processor in the following order, pulsing briefly after each addition: remaining sugar, egg yolks, ricotta, mascarpone, flour, baking powder, orange zest, Grand Marnier and fleur de sel. After all ingredients have been added, blend until smooth. Transfer to a mixing bowl and set aside. Use an electric mixer to beat the egg whites until just short of stiff. Gently fold egg whites into ricotta mixture. Pour batter into a buttered 9-inch springform pan. Bake until center of cake springs back when touched, about 45 minutes. Allow to cool slightly before releasing sides of pan. Meanwhile, drain berries in a colander. Serve cake at room temperature, topped with berries.

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