Torta Frutti Di Bosco With Ricotta Whipped Cream

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• 2/3 cup unsalted butter, melted
• 1 1/4 cups sugar
• 8 large eggs, separated
• 1 tablespoon lemon zest
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 1/2 cups flour, sifted
• 4 1/2 cups mixed blueberries or 4 1/2 cups raspberries or 4 1/2 cups blackberries or 4 1/2 cups strawberries
• 1/3 cup powdered sugar
• 1/2 cup ricotta cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups whipping cream

Recipe

• 1 preheat oven to 350 degrees.
• 2 lightly spray an 11 inch removable bottomed tart pan with cooking spray.
• 3 cream butter and sugar in a large mixing bowl.
• 4 add egg yolks, one at a time, and continue mixing until smooth.
• 5 add lemon zest and cinnamon.
• 6 in a separate bowl, whip egg whites and salt until stiff peaks form.
• 7 gently fold egg whites into egg yolk mixture.
• 8 fold flour into mixture until just blended.
• 9 pour mixture into tart pan and spread evenly.
• 10 top with 3 cups of mix berries (reserve remaining berries for topping).
• 11 lightly press fruit into mixture.
• 12 place in oven and bake for 1 hour.
• 13 remove from oven and allow to cool.
• 14 in small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
• 15 set aside.
• 16 in a large bowl, whip cream until soft peaks form.
• 17 add ricotta mixture and continue to whip until smooth.
• 18 dust cake with powdered sugar and top with remaining fruit.
• 19 serve with ricotta whipped cream.