Ricotta Torte
Yield
4 servingsPrep
45 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
powdered sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| 1 ½ | pounds |
ricotta cheese
|
|
| ½ | pound |
cream cheese
|
|
| ½ | cup |
light cream (half&half)
|
|
| 1 | tablespoon |
rum
or brandy |
|
| ½ | tablespoon |
vanilla extract
|
|
| ½ | cup |
candied fruit
assorted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
powdered sugar
|
|
| 45 | ml |
cornstarch
|
|
| 680.4 | g |
ricotta cheese
|
|
| 226.8 | g |
cream cheese
|
|
| 118 | ml |
light cream (half&half)
|
|
| 15 | ml |
rum
or brandy |
|
| 7.5 | ml |
vanilla extract
|
|
| 118 | ml |
candied fruit
assorted |
*
|
Directions
Recipe: Recipe for 2 crust pie Beat eggs until light and add ½ teaspoon salt and 1 cup Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender.
Add 3 tablespoon cornstarch, beating until the mixture is smooth and thick.
Force the ricotta cheese through a fine sieve.
Combine with softened cream cheese and beat in ½ cup half and half, adding this cheese mixture to egg mixture while beating continuously.
The success of this torta lies in the thorough beating.
Flavor with 1 tablespoon brandy or rum. Mix thoroughly, then fold in ½ c. chopped assorted candied fruit. Pour into pie shell.
Cover with second pie pastry and flute.
Bake in preheated oven for 1 hour.
Turn off the heat and allow the cake to remain in the oven with the door closed for ¾ of an hour.
Let cool, but DO NOT REFRIGERATE before serving.
Decorate the top with candied fruit, and powdered sugar.
