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Ingredients
- 3 cups strawberries, hulled and quartered
- 2 cups raspberries
- 1 cup blackberries
- 1 cup sugar
- 5 large egg yolks, lightly beaten with a fork
- 1 pound fresh whole-milk ricotta
- 1/4 cup mascarpone
- 2 tablespoons flour
- 1/2 teaspoon baking powder
- 1 tablespoon orange zest
- 2 teaspoons orange blossom water or Grand Marnier
- 1/4 teaspoon fleur de sel
- 5 large egg whites
- Butter, for greasing the pan
Details
Servings 1
Adapted from stream.wsj.com
Preparation
Step 1
Preheat oven to 350 degrees. Prepare berries: In a medium bowl, gently toss berries with 1/3 cup sugar. Let berries rest and macerate while you make cake.
Add ingredients to a food processor in the following order, pulsing briefly after each addition: remaining sugar, egg yolks, ricotta, mascarpone, flour, baking powder, orange zest, orange blossom water and fleur de sel. After all ingredients have been added, blend until smooth. Transfer to a mixing bowl and set aside.
Use an electric mixer to beat egg whites until just short of stiff. Gently fold egg whites into ricotta mixture.
Pour batter into a buttered 9-inch springform pan. Bake until center of cake springs back when touched, about 45 minutes. Allow to cool slightly before releasing sides of pan. Meanwhile, drain berries in a colander. Serve cake at room temperature, topped with berries.
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