Ricotta torte

Yield: 4 servings

Measure Ingredient
4 \N Eggs
½ teaspoon Salt
1 cup Powdered sugar
3 tablespoons Cornstarch
1½ pounds Ricotta cheese
½ pounds Cream cheese
½ cup Half & Half
1 tablespoon Rum or brandy
½ tablespoon Vanilla
½ cup Assorted candied fruits

Contributed to the echo by: Sue Sanna Here's the Ricotta Torta Recipe: recipe for 2 crust pie Beat eggs until light and add ½ t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. 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 c. 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 T. 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.

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