Ricotta Cream & Berry Layer Cake

MAKES 8 TO 10 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 1 1/4 HOURS

Cake

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

5 eggs

1 cup granulated sugar

2 tsp vanilla

3/4 cup olive oil

1/2 cup ricotta cheese

Blueberry Sauce

1 cup fresh blueberries

1/4 cup liquid honey

2 tbsp lemon juice

Ricotta Cream

1 cup 35% whipping cream

1/4 cup granulated sugar

1 cup extra-smooth ricotta cheese 2 tsp vanilla

Topping

1 cup fresh blueberries

2 cups fresh blackberries

Cake Preheat oven to 350°F. Lightly grease two 8-inch springform pans. In bowl, whisk together flour, baking powder, baking soda and salt; set aside. In large bowl, using electric mixer on medium-high speed, beat eggs with sugar and vanilla until pale and thick, 3 to 4 minutes. Reduce speed to low; gradually add oil. Beat in ricotta. Add flour mixture, beating at low speed until batter is smooth. Pour batter evenly into prepared springform pans.

Bake until cake tester inserted into centre of cakes comes out clean, about 35 minutes. Place cakes on rack and let cool for 10 minutes. Unmould cakes and place directly on rack; let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 2 days or wrapped in foil and placed in freezer bag and frozen for up to 1 month.)

Blueberry Sauce In small saucepan, combine blueberries, honey and lemon juice. Bring to boil; reduce heat and simmer until blueberries begin to break apart, 2 to 3 minutes. Remove from heat, set aside and let cool.

Ricotta Cream In large bowl, using electric mixer on medium-high speed, beat cream with sugar and ricotta until stiff peaks form, 3 to 4 minutes. Add vanilla; continue beating until smooth and creamy, about 1 minute.

Assembly Using long serrated knife, trim tops of cakes to level, if necessary. Place one cake on serving plate, cut side up. Using spatula, cover with half of the Ricotta Cream, then half of the cooled Blueberry Sauce. Sprinkle with half of the fresh blueberries and blackberries. Top with remaining cake. Cover with remaining Blueberry Sauce, then remaining Ricotta Cream. Top with remaining fresh berries.

PER EACH OF 10 SERVINGS about 570 cal, 11 g pro, 31 g total fat (11 g sat. fat), 62 g carb (3 g dietary fibre, 38 g sugar),

135 mg chol, 210 mg sodium, 2.1 mg iron.