Stevia In The Raw Bakers Bag helps make this festive cake a healthier dessert option by replacing half the sugar and cutting 200 calories.
This recipe is courtesy of In the Raw.
Preheat oven to 350 degrees F.
Line bottom of 10-inch tube pan with parchment paper.
In small metal bowl, beat egg whites, cream of tartar, and salt with electric mixer at high speed until soft peaks form. Gradually add 1/3 cup sugar, beating until stiff and shiny. Set aside.
In large bowl, beat egg yolks and remaining sugar with electric mixer at medium speed 3–4 minutes, or until thick and lemon colored.
Add vanilla and stevia. Beat 1 minute until blended.
Combine ground almonds, cake flour, and cornstarch in a bowl and blend well.
Gently stir in cake flour and cornstarch mixture to egg yolk mixture.
Add egg white mixture, stir gently until well blended.
Pour batter into the ungreased 10-inch tube pan.
Bake 35–40 minutes, or until golden brown.
Invert cake pan onto wire rack for about 30 minutes or until cake is cool. Loosen cake from pan.
When cooled, wrap in foil while preparing filling and whipping cream for topping.
In medium bowl combine Ricotta cheese, milk, 1/4 cup stevia, and 2 teaspoons vanilla.
Fold 2 pints of blueberries.
Divide the cake into 3 equal layers.
Divide the blueberry Ricotta filling evenly between two of the layers.
In separate bowl, combine whipping cream, remaining stevia, and vanilla.
Using electric mixer at high speed, whip cream mixture until stiff peaks form.
Spread a thin layer of whip cream on top layer of cake.
Pipe whip cream around edge using a pastry bag.
Trim cake with blueberries, blackberries and strawberries.