Torta di Ricotta e Frutta
Ricotta Cheese and Fruit Cake



2 gelatine envelopes
2 egg yolks
70 grams sugar
250 grams whipped cream
2 whisked egg whites
600 grams Ricotta cheese
600 grams ladyfingers
150 grams apricot jam
4 Tbsp warm water
200 grams raspberries
lemon juice
24 cm - 9 1/2 in. cake pan with removable ring

Dissolve the gelatine with a little water following the instructions on
the envelope and keep aside.
Whisk the egg yolks and sugar together till frothy, whip the cream and
whisk the egg whites till firm.
Mix the ingredients gently together adding the ricotta cheese and the
gelatine.
Place the ladyfingers regularly on the bottom of the cake pan and line
the edges. Dilute the apricot jam in the warm water and pour a layer
onto the ladyfingers. Add a layer of the cheese mixture, then,
alternate jam and cheese mixture until they are finished.
Wash and dry the raspberries and squirt the lemon juice over them.
Decorate the top of the cake with the raspberries and place the cake in
the fridge for 5 hours.
Remove the ring and slide onto a serving dish with the help of a large
spatula. Serve chilled.


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