Ingredients

1/2 cup sugar
5 large egg yolks, lightly beaten
16 oz. BelGioioso Whole Milk Ricotta con Latte® cheese
1/4 cup BelGioioso Mascarpone cheese
2 Tbsp. flour
1/2 tsp. baking powder
2 Tbsp. orange zest
2 tsp. Cointreau orange liqueur
1/4 tsp. Kosher salt
5 large egg whites
Fresh berries
Powdered sugar

Directions

Preheat oven to 350˚F.

Line a 9-inch springfoam pan with parchment paper or grease with unsalted butter.

Add each of the following ingredients separately to a blender or food processor, pulsing in between each new ingredient. Start with sugar, add egg yolks, BelGioioso Ricotta con Latte®, BelGioioso Mascarpone, flour, baking powder, orange zest, Cointreau liqueur and salt. Once all ingredients have been added, blend mixture until smooth and transfer to a large mixing bowl and set aside.

Beat the egg whites with an electric mixer until soft peaks appear. Gently fold egg whites into ricotta mixture.

Pour batter into springfoam pan and bake until center of cake is set, about 45 minutes. Allow cake to cool slightly before removing from the pan. Serve cake at room temperature topped with fresh berries and a sprinkle of powdered sugar.