Torta Frutti Di Bosco With Ricotta Whipped Cream - cooking recipe

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 4 1/2 cups blackberries or 4 1/2 cups strawberries
for ricotta whipped cream
1/3 cup powdered sugar
1/2 cup ricotta cheese
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups whipping cream

Preparation

Preheat oven to 350 degrees.
Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
Cream butter and sugar in a large mixing bowl.
Add egg yolks, one at a time, and continue mixing until smooth.
Add lemon zest and cinnamon.
In a separate bowl, whip egg whites and salt until stiff peaks form.
Gently fold egg whites into egg yolk mixture.
Fold flour into mixture until just blended.
Pour mixture into tart pan and spread evenly.
Top with 3 cups of mix berries (reserve remaining berries for topping).
Lightly press fruit into mixture.
Place in oven and bake for 1 hour.
Remove from oven and allow to cool.
In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
Set aside.
In a large bowl, whip cream until soft peaks form.
Add ricotta mixture and continue to whip until smooth.
Dust cake with powdered sugar and top with remaining fruit.
Serve with ricotta whipped cream.