List of Ingredients
- 2 C. of sheep’s milk ricotta
- 2 1/2 C. of strawberries
- 1 1/4 C. of sugar, plus extra
- 1 C. of raspberries
- 1 CUP of almonds with their skins
- 1 C. of almond flour
- 3 2/3 TBSP. of potato starch
- 5 of eggs
- 1 of vanilla bean pod
- Baking soda
- Lemons
- Salt
Method
Press the ricotta through a sieve. Mix the ricotta with the seeds scraped from 1 vanilla bean pod and the grated zest of 2 lemons. Puree the almonds in a blender with 1/3 cup sugar. Mix this with the almond flour, the potato starch, a pinch of salt and the tip of a teaspoon of baking soda.
Beat the yolks with 1/3 cup sugar. Beat the egg whites with a scant 1/2 cup sugar until firm peaks form. Add the ricotta to the egg yolks, then mix with the almond and flour mixture, and finally gently combine with the beaten egg whites. Spread this mixture in a baking pan (8 1/2 inches across and 2 1/2 inches tall) lined with parchment paper. Bake at 350°F for about 50 minutes.
Remove from the oven, allow it to cool, then remove from the pan. Cut the strawberries into chunks and mix them with the raspberries, toss them with sugar and lemon juice and distribute them on the cake. If you like, top with a little powdered sugar and a few small mint leaves.