4 large egg whites
Butter for greasing
Flour for dusting
1/2 kg of ricotta
1 can (395 g) of sweetened condensed milk
2 tablespoons of almond extract
4 egg yolks
3 tablespoons of cornstarch
2 tablespoons of grated lemon zest
1 cup of pitted and chopped dried cranberries
1 cup of chopped nuts
6 tablespoons of raspberry jelly for decoration, 100g of whole nuts for garnish
For the sauce
300 g of fresh raspberries washed
1 cup of almond extract
4 large egg whites
Butter for greasing
Flour for dusting
1/2 kg of ricotta
1 can (395 g) of sweetened condensed milk
2 tablespoons of almond extract
4 egg yolks
3 tablespoons of cornstarch
2 tablespoons of grated lemon zest
1 cup of pitted and chopped dried cranberries
1 cup of chopped nuts
6 tablespoons of raspberry jelly for decoration, 100g of whole nuts for garnish
For the sauce
300 g of fresh raspberries washed
1 cup of almond extract
In a stand mixer, beat the egg whites until stiff and pour into a 30 cm diameter cake pan with removable bottom, greased with butter and dusted with flour. Reserve
In a blender, blend the ricotta, sweetened condensed milk, almond extract, egg yolks, and cornstarch
Add the lemon zest, cranberries, and chopped nuts and mix
Pour slowly over the egg whites, stirring gently
Bake in a moderate oven (180°C) for 40 minutes or until a toothpick inserted into the cake comes out clean
Let it cool
Prepare the sauce
In a pan, cook the raspberries with almond extract over high heat, stirring occasionally, for 5 minutes or until they start to foam
Reduce the heat and cook for an additional 15 minutes
Dish out the cake and decorate by piping raspberry jelly along the sides and topping with whole nuts
Serve with the sauce.
