- 4 Eggs
- 130 g Sugar
- 9 g Vanilla Sugar
- 100 g Flour
- 50 g Corn Starch
- 2 tsp Baking Powder
- 200 g Sugar
- ½ Lemon, zest and juice
- 12 g Unflavored Gelatine
- 1 lb Ricotta Cheese
- 2 cups Heavy Cream,whipped
- 1 can Mandarin Oranges
- 1 pinch Salt
- Confectioners Sugar for dusting
Preheat oven to 350°F.
Line the bottom of a 10½ inch spring-form with parchment paper.
Sieve together flour, corn starch and add baking powder.
Beat eggs with sugar until light and fluffy.
Gently fold the flour into the egg mixture. Pour batter into the form and bake for 25-35 minutes.
Cool on a rack then cut in half to make two layers.
Place the bottom layer on a cake platter and surround with an adjustable cake collar.
Drain the mandarin oranges and cut into smaller pieces. Combine the juice with the gelatin.
In a bowl stir the sugar into the Ricotta cheese, add the lemon juice and zest and the salt. Fold in the whipped cream.
Heat the juice gelatin mix until the gelatin is completely dissolved, stirring constantly.
Spoon by spoon stir in the cheese mix into the gelatin (if you stir the gelatin into the cheese mix it will turn clumpy). Add the orange pieces
Pour this mixture onto the bottom layer then add the other cake layer onto the top and refrigerate overnight.
The next day remove the form, loosening the filling from the form with a knife.
Dust the top with confectioners sugar.
Other variations: Instead of oranges add 1 lb fresh or frozen berries
(such as blue berries or red currant)
Scoring in the top cake layer makes it easier to cut the cake.