What a lovely way to end a meal!
An Italian dessert full of sweet ricotta cream between layers of light sponge cake soaked, in this case, in sugar free raspberry syrup. So glorious!
I’ve seen them un-iced, or completely covered with cream – either way it’s a wonderful thing. Don’t be discouraged with looking at the length of the recipe – it’s not hard, just a lot of steps. And it’s so worth it!
Vegetable cooking spray
3/4 cup Softaskilk brand cake flour, plus additional for dusting pans
1/4 rounded teaspoon table salt (not Kosher)
6 large eggs
3/4 cup Whey Low Granular
1 1/2 teaspoon vanilla
Preheat oven to 350 degrees. Generously grease three 8-inch cake pans with cooking spray. Dust with flour on bottom and sides, tapping out extra.
Sift together the flour and salt into a small bowl. Set aside.
In a large bowl beat together the eggs, sugar sub, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted.
Very carefully, with a spatula, fold in the flour/salt just until moistened. Divide evenly between the prepared pans and bake for 10-13 minutes, or until golden and they don’t indent when you touch them in the middle. Allow to cool on wire rack for 10-15 minutes. Run a sharp knife around the edge and invert onto rack. (May need to run a cake/pie server under the cake if it wants to stick to the pan.) Cool completely.
2 cups fresh raspberries
1/2 cup Splenda
Pinch of salt
1 teaspoon fresh lemon juice
In a medium saucepan place raspberries, Splenda, salt, and lemon juice. Bring to boil over medium heat, stirring occasionally. Cook for 5 minutes. Remove from heat and allow to cool completely. (May be made 2 days in advance and kept in the fridge.)
One 15-ounce container ricotta cheese
1 teaspoon Fiori de Scilia (if you don’t have that use 1 whole teaspoon vanilla extract plus 2 teaspoons fresh lemon zest)
2/3 cup Splenda
In a food processor combine ricotta, vanilla, Fiori, and Splenda until smooth and silky. Transfer to a bowl, cover and chill, if not using right away. (May be made 2 days in advance and kept in the fridge. Remove from fridge to set at room temp for 30 minutes before assembling the cake.)
To assemble cake:
Additional ingredients needed:
1/2-3/4 cup sugar free Raspberry syrup (DaVinci or Torani)
2-(5) cups Splenda-sweetened whipped cream – if completely frosting the cake you will need the (5) cups…1 (2 2/3) cup heavy whipping cream, 2 (5) tablespoon Splenda, 1/2 (2) teaspoon vanilla extract
1 cup fresh raspberries
Mint leaves, if desired, for garnish, lemon zest
Remove Ricotta Filling from the refrigerator and allow to set at room temperature for 30 minutes for easier assembly.
Place one layer of the cake on a plate or cake stand. Brush or drizzle enough syrup (about 3 tablespoons) over the cake to become moist, but not soggy, allowing it to soak in for a couple minutes.
Carefully spread half of the Ricotta Filling over the cake layer. Carefully spread half of the Raspberry Sauce over the ricotta layer.
Repeat with second cake layer, syrup, remaining Ricotta Filling, and Raspberry Sauce. Place final cake layer on the top and brush with remaining syrup.
Spread whipped cream over the top layer of cake (or frost entire cake with whipped cream) and scatter whole berries. Garnish with fresh mint leaves and fresh lemon zest, if desired.
Chill for at least two hours.