Ricotta Torte

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READY IN: 1hr 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position oven rack in center of oven; preheat to 350°; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
  • In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
  • Add in the egg yolks and ½ cup of sugar; process until well blended.
  • Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
  • Transfer mixture to a bowl.
  • In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
  • Gradually add in teh remaining ¼ cup sugar and beat at high speed until the whites form stiff, shiny peaks.
  • Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
  • Scrape the batter into the prepared pan and smooth the top.
  • Sprinkle the remaining 1/3 cup cookie crumbs over the top.
  • Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
  • Transfer the pan to a wire rack and cool for 30 minutes.
  • Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
  • To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.
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