Ingredients
6 eggs, separated
1/2 cup potato flour
1/2 cup cake flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon vanilla
Filling:
2 cups sugar
8 tablespoons cornstarch
2 pounds Ricotta cheese
1 chocolate almond bar, chopped
2 1/2 cups milk
1 tablespoon vanilla
4 tablespoon candied fruit
pistachio nuts
Directions
Rose CArino Potato Cake
Beat egg whites stiff, add 1/2 cup sugar and beat again.
Beat egg yolks until a lemon color, add 1/2 cup sugar and beat until thick; fold in egg whites, and add flour, baking powder and vanilla.
Bake in a torte pan in a pre-heated oven (350 degres F.) about 20 minutes.
Cool.
Filling:
Scald milk, add sugar, cornstarch and vanilla; cook until a thick custard; cool and add Ricotta, candied fruit and almond bar, mixing well.
Split the cooled cake into two layers, and spread with filling, ahving a generous portion on top. (If filling is too thick, dilute with a little milk to a custard consistency.)
Decorate top of cake with pistachio nuts.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi. |
