Torta di Ricotta

Crust

• 1/2 cup butter

• 1 1/3 cup flour

• 1 egg

Batter

• 2 lbs. ricotta Cheese
• 1 1/2 cups sugar
• 1/4 cup flour, sifted
• 6  eggs, separated
• 1 teaspoon vanilla extract
• 1/4 cup mixed candied fruit, chopped

Method

Cut the butter into the flour until crumbly like oatmeal. Stir in egg and blend well. Reserve about 1/2 cup of the mixture and pat the remaining crumbs lightly into the bottom of a lightly greased 10 inch springform pan.

Beat the ricotta cheese until creamy. Beat in 1 cup of sugar, the flour and the egg yolks one at a time, beating well after each addition, but being sure not to overmix. Add the vanilla and candied fruit and blend thoroughly.

Beat egg whites until stiff, adding the remaining sugar gradually. Fold gently into the ricotta mixture. Pour the batter into prepared pan, sprinkle with reserved crumbs, and bake in a preheated 325 F oven for about 1 hour 30 minutes, or until firm. Let cool in the pan.

Serves 10 to 12.

Contributor: Pat Ciesla.

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