Cake

Ingredients:

3 large eggs separated (room temperature)
1 cup sugar
1 cup butter (room temperature)
3 egg yolks
250 grams Franco’s Ricotta cheese
1 3/4 cup sifted flour
1 tsp baking powder
1 tsp baking soda
Grated rind from one orange and juice from 2 oranges
Juice from 1/2 lemon

Whipped egg whites (When separating the eggs make sure there is no egg yolk in the whites, the fat from the egg yolks will interfere with the foam formation).

Directions:

1. In a clean bowl whip egg whites until stiff peaks form and put aside for later. Make sure there is not a trace of egg yolk in the white, as the fat in the yolk will interfere with the foam formation.
2. Cream the butter and sugar with a pastry paddle.
3. Add egg yolks, 250 grams Franco’s Ricotta cheese, beat until fluffy.
4. Add the orange juice from 2 oranges and the lemon juice from 1/2 lemon.
5. Sift flour, baking powder and baking soda, mix into the above mixture until just blended.
6. Fold in the beaten egg whites.
7. Grease and flour a round cake pan (fill only to 3/4 full as the cake batter will rise).
8. Bake on the middle rack in a preheated oven at 325 for 45 minutes to 1 hour or until a toothpick comes out clean.

Orange Sauce

Ingredients:

200 ml. concentrated orange juice
Juice of 1/2 lemon
1/2 cup sugar
1 tbsp plus 1 tsp cornstarch
250 grams Franco’s Ricotta cheese
250 ml whipping cream
Orange slices for garnish

Directions:

1. In a sauce pan cook the orange juice, (keeping a small amount aside to mix with the cornstarch) lemon juice and sugar and bring it to a boil.
2. Add the diluted cornstarch stirring constantly to avoid lumps.
3. Simmer until the cornstarch taste is gone.
4. Take off the stove, cool and add Franco’s Ricotta cheese using a hand blender. Blend until smooth.
5. After the cake is cool, cut into 3 layers and spread some sauce on each of the inside layers.
6. Cover with 500 ml. whipping cream, 1 1/2 vanilla and 1/4 cup icing sugar.
7. Garnish with chocolate.