Ingredients: Makes one 25 cm / 10 in cake
For the sauce:
225 g/8 oz raspberries
250 ml/8 fl oz/1 cup water
50 g/2 oz caster (superfine) sugar
30 ml/2 tbsp cornflour (cornstarch)
For the filling:
450 g/1 lb/2 cups Ricotta cheese
225 g/8 oz/1 cup cream cheese
75 g/3 oz caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
Grated rind of 1 lemon
Grated rind of 1 orange
One 25 cm/10 in Angel Food Cake
Method:
To make the sauce, puree the ingredients until smooth, then pour into a small pan and cook over a medium heat, stirring, until the sauce thickens and just comes to the boil. Strain and discard the seeds, if you prefer. Cover and chill. To make the filling, beat together all the ingredients until well mixed.
Cut the cake horizontally into three layers and sandwich them together with two-thirds of the filling, spreading the remainder on the top. Cover and chill until ready to serve with the sauce poured over the top.
For the sauce:
225 g/8 oz raspberries
250 ml/8 fl oz/1 cup water
50 g/2 oz caster (superfine) sugar
30 ml/2 tbsp cornflour (cornstarch)
For the filling:
450 g/1 lb/2 cups Ricotta cheese
225 g/8 oz/1 cup cream cheese
75 g/3 oz caster (superfine) sugar
5 ml/1 tsp vanilla essence (extract)
Grated rind of 1 lemon
Grated rind of 1 orange
One 25 cm/10 in Angel Food Cake
Method:
To make the sauce, puree the ingredients until smooth, then pour into a small pan and cook over a medium heat, stirring, until the sauce thickens and just comes to the boil. Strain and discard the seeds, if you prefer. Cover and chill. To make the filling, beat together all the ingredients until well mixed.
Cut the cake horizontally into three layers and sandwich them together with two-thirds of the filling, spreading the remainder on the top. Cover and chill until ready to serve with the sauce poured over the top.
