Instructions: In a blender combine all torta ingredients except the eggs whites and raisins. Beat whites with the salt until fluffy and then, quickly but gently fold into the milk mixture. Pre-heat the oven at 375 degrees for 10 minutes. Grease a 9×13 baking dish and pour in the mixture.

Separate the raisins from the brandy with a slotted spoon or strainer. Save the brandy for later. Spread the raisins evenly across the batter and let them settle into the mixture. Bake for about 45 to 50 minutes. Let it cool a while before cutting into it. Use a 3-4” round or square stainless steel ring to make individual servings. Drizzle brandy on top of each piece and around the plate before serving.



Preparation time: 1 hour
Number of servings: 6 to 8

Torta Ingredients:

1 pound fresh ricotta cheese
1 can condensed milk
1 can low fat milk
4 egg yolks
4 egg whites
1/4 cup raisins soaked in brandy (4-5 oz.)
2 full tablespoons cornstarch
Pinch cinnamon – 1/32 oz
Pinch nutmeg– 1/32 oz
Lemon zest – 1/8 oz
Pinch salt

Brandy Sauce

3 tablespoons brown sugar
1 tablespoon water
1 tablespoon butter
1/3 cup brandy – left over from the raisins

To make the brandy sauce:

In a small sauce pan, melt sugar and water over medium heat.  Remove from the heat so the brandy doesn’t cause a fire.  Add butter and brandy from the raisin soak, return to the stove and simmer for about 5 minutes. Do not let it burn. Use more water if needed. Serve warm on top of the torte.