Ricottatorte – Beate Widmer

Try this delicious cake recipe:

Mix the raisins, currants, candied orange peel, candied lemon peel, pistachios and slivered almonds with the amaretto and infuse.

Whip the egg whites (1) until stiff. Beat in half of the sifted powdered sugar. Mix the other half of the sugar with the almond kernels and fold into the whipped cream. Flavor the mixture with a tiny bit of lemon zest.

On each of three baking papers, draw a rondelle of 24 cm ø. Spread one third of the dough mixture on each rondelle. Meanwhile, bake in the oven heated to 150 degrees for about twenty minutes. Cool.

Beat the vanilla sugar, egg yolks, sugar, saffron and lemon zest until creamy. Stir in the ricotta. Melt the gelatine soaked in cold water in a little juice of one lemon at low temperature. Stir the ricotta mixture gently into the gelatine. Place in the refrigerator. At the beginning, fold in the stiffly whipped cream, then the egg whites (2) whipped with sugar until stiff.

Spread the first cake layer with a little less than a third of the ricotta mixture and sprinkle with a third of the marinated fruit. Proceed with the other two bases on the spot. Finally, cover the edge with the remaining ricotta mixture. Sprinkle with ground pistachios to taste.

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