2 tablespoons butter
8 eggs, separated
8 tablespoons sugar, divided
8 tablespoons fl our
2 pounds ricotta cheese, drained of excess liquid
2 cups maraschino cherries, drained and cut in half
1 cup semisweet chocolate pieces, cut in small pieces
Torta di ricotta con le ciliege candite
Preheat oven to 400°.
Grease a 9-inch springform pan with the butter, then dust with 1 tablespoon of fl our, shaking off the excess.
Beat the egg whites and 4 tablespoons of sugar for 5 minutes, until shiny and almost doubled in
volume. Beat the egg yolks with an electric mixer and 4 tablespoons of sugar for 4 minutes. Add the
flour and the ricotta to the egg yolk mixture and continue to mix until it forms a smooth paste.
Fold the beaten egg whites gently into this mixture. Keep 12 cherry halves and fold the rest into the ricotta mixture.
Spoon the mixture into the greased pan and bake in the oven for 1 to 11/2 hours at 325° or until a knife inserted in the cake comes out clean.
Let it cool to room temperature, take it out of the springform pan, dust the top with powdered sugar, and decorate with the remaining cherries.