Torte

TORTA DI CAROTE
Carrot Cake

1/2 lb. small carrots
salt
5 eggs, separated
1 cup sugar
1 cup peeled almonds, ground
1 lemon
1 tsp. cornstarch
1 oz. rum
butter flour

Wash and peel the carrots, then grate them onto a cloth. Cover with another cloth and let stand for about an hour to dry. Whip the egg whites and sugar to a stiff meringue. Fold in the carrots, almonds, lemon zest, cornstarch, and the egg yolks one at a time. Add the rum, stirring gently. Butter and dust a cake pan and pour in the mixture. Bake at 350ºF for about 40 mins. Let cool before serving.

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TORTA DI SEMOLINA AL LIMONE
Lemon Semolina Cake

4 cups of milk
6 eggs
5 oz. dry semolina
2 oz. sweet butter
10 oz. ricotta cheese
2 lemons of Sorrento
3 oz. mandarin liqueur
3 oz. lemon liqueur
1 cinnamon stick

Bring the milk to a boil with the lemon peel, the cinnamon stick and the sugar, stirring constantly, and then remove from the stove.

Remove the peel and cinnamon stick. Slowly pour in the semolina stirring constantly to avoid any lumps. Return the pot to the stove and simmer for another 5 minutes. Remove, stir in the butter and let cool.

Beat 1 whole egg with 4 egg yolks together and mix into the semolina. Set the the egg whites aside. Mix the ricotta cheese with the two liqueurs and some lemon zest. Add this to the semolina.

Whip the remaining egg whites until stiff and fold in to the semolina-ricotta mixture. Butter a shallow baking dish and dust with sugar. Pour in the mixture and place in an oven at 325°F. Bake for 45 minutes. Remove from the oven and let cool.

Cut the cake into squares and dust with frosting sugar, before serving.

Serves 4

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TORTA PARADISO
Angel Cake

This is a Lombard specialty from Pavia.
 l 1/2 cups butter
 1 cup, 3 oz. confectioner's sugar
 1 cup potato starch
 3/4 cup white flour
 zest of 1 lemon
 cornstarch
 8 egg yolks
 salt
 3 egg whites

Butter a deep cake pan (10-in. diameter) and coat with a small amount of potato starch. Beat butter till creamy. Add the lemon zest. Add the egg yolks one at a time, then the sugar, the flour, the sifted cornstarch and a pinch of salt. Fold in the stiffly beaten egg whites. Blend the ingredients, stirring gently, and pour the mixture into a cake pan. Bake at 350ºF for 40 mins. Cool and sprinkle with confectioner's sugar before serving.

Note: This cake is best the day after baking. If wrapped in waxed paper or aluminum foil and stored in a cool, dry place, it keeps for a week. It should be heated for 5 mins. in a moderate oven to restore its freshness before serving.

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TORTA SABBIOSA
Sandy Cake

6 tbs. butter
pinch of baking soda
6 tbs. extra fine sugar
3 oz. potato starch
3 oz. white flour
3 eggs, separated
salt
parchment paper, greased

Whip the butter with the sugar until it reaches a creamy consistency. Add 3 egg yolks, one at a time, then sift in the flour, baking soda, potato starch and a pinch of salt. Beat the egg whites till stiff then add to the batter. Mix well and place in a 10-in. cake pan lined with buttered parchment paper, leveling the top. Bake at 350ºF for about 30 mins.

Note: If wrapped in aluminum foil, this cake keeps several days. It is best if eaten the day after baking.