Torta Frutti Di Bosco With Ricotta Whipped Cream

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READY IN: 24hrs 20mins
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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