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1
For the Sponge Cake:
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2
Preheat oven to 350F (180C) F/175 degrees C.
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3
Line bottom of 10-inch sponge cake pan with parchment paper.
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4
In small metal bowl, beat egg whites, cream of tartar, salt, with electric mixer at high speed until soft peaks form.
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5
Gradually add 13 cup sugar beating until stiff and shiny.
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Set aside.
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7
In large bowl beat egg yolks and remaining sugar with electric mixer at medium speed 3 to 4 minutes or until thick and pale yellow.
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8
Add vanilla, sugar replacement, beat 1 to 2 minutes until blended.
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9
Mix ground almonds, cake flour and cornstarch in a medium bowl and combine well.
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10
Gently add cake flour and cornstarch mixture to egg yolk mixture.
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Stir in egg white mixture, mix gently until well blended.
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12
Pour batter into the prepared 10-inch sponge cake pan.
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13
Bake 35 to 40 minutes or until golden brown.
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14
Invert cake pan onto wire rack until cake is cool, about 30 minutes.
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15
Loosen cake from pan.
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16
When cooled wrap in foil paper while preparing filling and whipping cream for topping.
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17
For the Filling and Topping:
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In medium bowl combine Ricotta cheese, milk, 1/4 cup sugar replacement and 2 teaspoons vanilla.
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19
Gently fold 2 pints of blueberries.
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Divide the cake into 3 equal layers.
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Divide the blueberry Ricotta filling evenly between two of the layers.
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22
In separate bowl combine whipping cream, remaining sugar replacement and vanilla.
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23
Using electric mixer at high speed whip cream mixture until stiff peaks form.
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Spread a thin layer of whip cream on top layer of cake.
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25
Pipe whip cream around edge using a pastry bag.
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26
Trim cake with blueberries, strawberries and blackberries.
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27
Serve immediately.
