Ricotta Torte

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.