4 Eggs
1/2 ts Salt
1 c Powdered sugar
3 tb Cornstarch
1 1/2 lb Ricotta cheese
1/2 lb Cream cheese
1/2 c Half & Half
1 tb Rum or brandy
1/2 tb Vanilla
1/2 c 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 1/2 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 1/2 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 1/2 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 3/4 of an hour. Let cool, but DO NOT REFRIGERATE
before serving. Decorate the top with candied fruit, and powdered
sugar.
Yields
4 Servings