Ricotta Cake with Lemon Curd & Fresh Berries

Serves 6-8

3/4 C Sugar, plus 1/4 C more for pan

1 1/2 lbs Fresh Whole Milk Ricotta Cheese (see Fresh Ricotta Cheese or substitute store bought ricotta)

6 Large Eggs, separated

1/4 C Flour

Zest of 2 Lemons

1/4 t Salt

1 C Lemon Curd

2 C Assorted Fresh Berries (I used strawberries, raspberries, & blueberries)

Preheat oven to 375

Generously butter a 9″ cake pan.  Add 1/4 C sugar and shake pan to distribute.  Tap out any excess.

Puree ricotta cheese in a food processor until smooth.

Whisk ricotta, egg yolks, flour, half the sugar (6 T), zest, and salt in a large bowl.  Set aside.

Place egg whites in the bowl of an electric mixer fitted with the whisk attachment.  Beat on low until foamy.  Increase mixer to high and gradually add remaining 6T sugar.  Beat until whites are stiff and glossy (3-4 minutes.)

Using a rubber spatula, fold 1/3 of the egg whites into the ricotta mixture.  (By lightening the ricotta with some of the eggs whites, you will have an easier time folding in the rest of the eggs and the batter will not deflate as much.) Gently fold the remaining whites until just combined.

Pour into the prepared pan, bake until center is set and top is a deep golden brown.  (~ 1 hour)

Transfer to a wire rack to cool for 10 minutes.  Place another wire rack no top of hte pan and invert the cake onto the rack to remove from pan.  Reinvert the cake and cool completely.

Top cake with lemon curd and fresh berries.  Sprinkle berries with powdered sugar.

This cake is best eaten the day it was made, but can be kept refrigerated for up to 3 days, wrapped loosely with plastic wrap.  Let sit at room temperature 20 minutes before serving.