Ricotta Tort with Pineapple

Butter a 19.5 cm diameter springform pan and set aside

MIX THE BATTER: In a bowl, whisk together the flour, sugar, cinnamon, and ginger

Add the softened butter and mix until well combined

Spread the batter evenly in the prepared pan and smooth with your fingers

Reserve in the refrigerator

Preheat the oven to 150°C (franco)

MAKE THE FILLING: In a blender or food processor, blend the ricotta cheese until creamy

Add the vanilla extract and confectioners' sugar and blend until combined

Add the eggs one at a time, blending well after each addition

Blend in the heavy cream until smooth

Pour into the prepared pan and bake for 25 minutes or until lightly browned

Remove from the oven and let cool to room temperature

MAKE THE COBERTURA: Strain the pineapple rings through a fine-mesh sieve over a medium bowl, reserving the juice (if needed, add water)

Pulse in a food processor until coarsely chopped, then reserve with 1 cup of the reserved juice

In a large saucepan, whisk together the cornstarch and melted butter

Add the pineapple juice and cook over medium heat, stirring constantly, until the mixture thickens

Remove from heat and stir in the vanilla extract, chopped pineapple, and strained ricotta cheese

Let cool to room temperature

Spread over the cooled torta and smooth with a spatula

Refrigerate for 5-6 hours or overnight

Calories per serving: 341