Raspberry Easter Cake

• 4 None eggs, separated
• 1 tsp vanilla extract
• 1 cup sugar
• 1 cup all purpose flour
• 3 1/2 tbsp cornstarch
• 1 tsp baking powder
• 1 cup frozen raspberries, thawed
• 1 cup ricotta cheese
• 3 leaves gelatin, soaked in cold water, or 1 tbsp powdered gelatin
• 2 cups heavy cream
• 3 oz milk chocolate, broken into pieces
• 10 oz almond paste
• 1/2 cup powdered sugar
• None None Rainbow sprinkles for decoration

1. Preheat the oven to 325u0b0F. Line the bottom of a 10 inch diameter springform pan with parchment paper. Place 7 teaspoons in the freezer. Beat the egg whites and 3 tbsp water until stiff peaks form, gradually adding the vanilla extract and 2/3 of a cup of the sugar. Beat in the yolks one at a time. Sift the flour, cornstarch and baking powder together and fold into the egg mixture. Spoon into the pan and smooth out. Bake for 20-25 mins, until a skewer comes out clean. Allow to cool for 2 hours.
2. Turn the cake out of the pan and cut into 3 horizontal slices by inserting a knife into the center and rotating the cake around it. Place the bottom slice on a cake plate and place a cake ring around it.
3. Puree the raspberries in a blender, and strain through a sieve. Mix with the ricotta and 1/3 cup of sugar. Squeeze out the gelatin and heat in a saucepan until dissolved, (or mix the powdered gelatin with 4 tbsp of water). Stir in 3 tbsp of the raspberry mix, then stir this into the remaining raspberry mix. Chill for 5 mins, or until it begins to set.
4. Whip 1/2 cup of heavy cream until stiff peaks form. Fold into the raspberry mixture and chill for 1 hour. Spread 1/2 of the raspberry mix onto the first cake layer, add another layer of cake and the remaining raspberry mix. Add the final layer of cake on top.
5. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and allow to cool for 10 mins. Dip each frozen spoon into the chocolate so the bottom half is coated in a thick layer. Use a small knife to carefully loosen the chocolate from the spoons. Chill the finished spoons and repeat the process, so you have 14 chocolate spoons.
6. Whip 1 cup of heavy cream until stiff peaks form. Remove the cake ring and spread the cream over the top and sides of the cake. Knead the marzipan with 1/4 cup of powdered sugar. Dust a clean work surface with powdered sugar, roll out the marzipan to a 14 1/4 inch diameter circle. Lay over the cake and press down lightly.
7. Mix 1/4 cup of powdered sugar with 1 tbsp water until it forms a thick smooth paste. Spoon into a freezer bag and cut a small hole in one corner. Pipe small dots around the edge of the cake. Chill for 30 mins.
8. Whip 1/2 cup of heavy cream until stiff peaks form. Using 2 teaspoons dipped in warm water, add small dots of cream all over the top of the cake. Add rainbow sprinkles and top with the chocolate spoons.

eggs, vanilla, sugar, flour, cornstarch, baking powder, frozen raspberries, ricotta cheese, gelatin, heavy cream, milk chocolate, almond paste, powdered sugar, sprinkles

Taken from recipes-plus.com/api/v2.0/recipes/19099 (may not work)