Ricotta Tort-Cake

By AnneS

Dessert

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 whole milk ricotta
• 1/4 cup mascarpone
• 2 Tablespoons flour
• 1/2 teaspoon baking powder
• 1 Tablespoon orange zest
• 2 teaspoons Grand Marnier
• 1/4 teaspoon fleur de sel (sea salt)
• 5 large egg whites
• Butter, for greasing the pan

Preparation

Step 1

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.

2. 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, Grand Marnier and fleur de sel. After all ingredients have been added, blend until smooth. Transfer to a mixing bowl and set aside.

3. Use an electric mixer to beat egg whites until just short of stiff. Gently fold egg whites into ricotta mixture.

4. Pour batter into a buttered 9" 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. Pile berries up in center, and serve at room temperature.