Recipe: Blood Orange Ricotta Torte for Monique

Monique: I was looking at my copy of the Blood Orange Cheesecake from Jackie/MA and saw your orignial request. I don't know if you have found what you are looking for but I did some research and came up with the following.
Hope this comes close to what you were looking for.

Lee

Description of Blood Orange Ricotta Torte:

Ricotta cake layers soaked with fresh blood orange juice, layered with blood orange whipped cream, fresh raspberries and cranberries.

You could probably substitute a light spongcake layer for each ricotta cake* layer. Then just follow the rest of the directions.

EXAMPLE: Make your cake layers. Soak them either with the syrup from below or fresh blood orange juice. Then top with the blood orange whipped cream, fresh raspberries and cranberries. I'm not sure, but you may want to cook the cranberries. I don't think they are very good raw.

These 2 recipes are for a 6" cake layer. You may want to double or triple, depending on cake layer size.

Blood Orange Syrup
Bring OJ, sugar and orange liqueur up to simmer.
Simmer for about 10 minutes, until reduced and thickened.
Pull off heat and allow to cool a little.
When cake comes out of oven, let cool 15 minutes.
Pour half of syrup over the cake, reserving 3 Tbs for whipped cream.

Blood Orange Whipped Cream
1 cup whipping cream
3 Tbs Blood orange syrup

* Ricotta Cake

Beat well:
4 egg yolks
2 lbs ricotta
3/4 cup sugar
1/3 cup flour
Stir in:
1 tsp vanilla
1/4 tsp almond extract
1/2 tsp orange rind
1/2 tsp lemon rind
Beat until stiff:
4 egg whites
pinch of salt
Then fold into rest of the ingredients.
ground almonds

Turn into 10 inch pan, greased and dusted with the ground almonds.
Bake in moderate oven (350 F?) for 50 minutes.
Turn off oven, open door and leave cake in for extra 15 minutes.
Served chilled.