Ricotta Torte
By: Anonymous
Published: Saturday, February 13, 2010 - 10:00am

Ingredients




4 Eggs
teaspoon Salt
1 cup Powdered sugar
3 tablespoons Cornstarch
pound Ricotta cheese
pound Cream cheese
cup Half & Half
1 tablespoon Rum or brandy
tablespoon Vanilla
cup Assorted candied fruits

Preparation

1 Recipe for 2 crust pie Beat eggs until light and add 1/2 t. salt and 1 c. Powdered sugar, adding one tablespoon at a time and continuing to beat uniterruptedly. This is best done in an electric blender. Add 3 T. cornstarch, beating until the mixture is smooth and thick. 2 Force the ricotta cheese through a fine sieve. Combine with softened cream cheese and beat in 1/2 c. half and half, adding this cheese mixture to egg mixture while beating continuously. The success of this torta lies in the thorough beating. Flavor with 1 T. brandy or rum. Mix thoroughly, then fold in 1/2 c. chopped assorted candied fruit. Pour into pie shell. 3 Cover with second pie pastry and flute. Bake in preheated oven for 1 hour. 4 Turn off the heat and allow the cake to remain in the oven with the door closed for 3/4 of an hour. Let cool, but DO NOT REFRIGERATE before serving. 5 Decorate the top with candied fruit, and powdered sugar.