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home > recipes > dessert > ricotta ring
from Chicago, IL 2 cups plus 2 Tbs. unbleached all-purpose flour 1 tsp. baking powder salt 10 oz. unsalted butter, room temperature 1 1/2 cups sugar 4 large eggs, separated For the filling and decoration: 10 oz. ricotta 7 oz. imported mascarpone 1/3 cup plus 2 Tbs. sugar 1/2 cup chopped candied fruit confectioner's sugar 20 confetti or toasted hazelnuts . Make the cake: Preheat the oven to 350F. Sift the flour and baking powder with a pinch of salt. Beat the butter and sugar in a mixer until creamy; add the egg yolks one by one. Fold in the flour. Whip the egg whites with a pinch of salt until they hold soft peaks; fold them into the batter. Butter and flour a 9" cake pan with a hole in the center; pour in the batter. Bake 45 minutes, or until a cake tester inserted comes out clean. Cool on a rack. Make the filling: Combine the ricotta, mascarpone, sugar, and candied fruit. Slice the cake into three layers and spread with the filling; assemble the layers, dust with the confectioner's sugar, and decorate with the confetti or hazelnuts. Refrigerate, then serve. Serves 12

Ricotta Ring


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keyword: ricotta
ethnicity: italian
recipes for dessert
recipes by dave
Email Address:
(posted November 12, 2003)

from Chicago, IL

2 cups plus 2 Tbs. unbleached
all-purpose flour
1 tsp.
baking powder
salt
10 oz.
unsalted
butter, room temperature
1 1/2 cups
sugar
4 large
eggs, separated
For the filling and decoration:
10 oz. ricotta
7 oz. imported mascarpone
1/3 cup plus 2 Tbs.
sugar
1/2 cup chopped candied fruit
confectioner's
sugar
20 confetti or toasted hazelnuts .

Make the
cake: Preheat the oven to 350F. Sift the flour and
baking powder with a pinch of salt. Beat the butter and sugar in a mixer until creamy; add the egg yolks one by one. Fold in the flour. Whip the egg whites with a pinch of salt until they hold soft peaks; fold them into the batter. Butter and flour a 9" cake pan with a hole in the center; pour in the batter. Bake 45 minutes, or until a cake tester inserted comes out clean. Cool on a rack.

Make the filling:
Combine the ricotta, mascarpone, sugar, and candied fruit. Slice the cake into three layers and spread with the filling; assemble the layers, dust with the confectioner's sugar, and decorate with the confetti or hazelnuts. Refrigerate, then serve.

Serves 12



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