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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 sugar

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, and vanilla for 10 minutes or until pale, tripled in volume and forms a ribbon when the beaters are lifted. (See photo below)

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.

Raspberry Sauce:

2 cups fresh raspberries

1/2 cup sugar

Pinch of salt

1 teaspoon fresh lemon juice

In a medium saucepan place raspberries, sugar, 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.)

Ricotta Filling:

One 15-ounce container ricotta cheese

1 teaspoon Fiori de Scilia (if you don’t have that use 1 teaspoon pure vanilla extract plus 2 teaspoons fresh lemon or orange zest)

2/3 cup sugar

In a food processor combine ricotta, Fiori (or vanilla and zest), and sugar 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 Chambord

2-(5) cups homemade 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 sugar, 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 Chambord (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, Chambord, remaining Ricotta Filling, and Raspberry Sauce. Place final cake layer on the top and brush with remaining Chambord.

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.