Fourth of July Celebration Fruit Cake

Directions

For the Sponge Cake:

Preheat oven to 350℉ (180℃) F/175 degrees C.

Line bottom of 10-inch sponge cake pan with parchment paper.

In small metal bowl, beat egg whites, cream of tartar, salt, with electric mixer at high speed until soft peaks form.

Gradually add ⅓ 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 to 4 minutes or until thick and pale yellow.

Add vanilla, sugar replacement, beat 1 to 2 minutes until blended.

Mix ground almonds, cake flour and cornstarch in a medium bowl and combine well.

Gently add cake flour and cornstarch mixture to egg yolk mixture.

Stir in egg white mixture, mix gently until well blended. Pour batter into the prepared 10-inch sponge cake pan.

Bake 35 to 40 minutes or until golden brown.

Invert cake pan onto wire rack until cake is cool, about 30 minutes. Loosen cake from pan.

When cooled wrap in foil paper while preparing filling and whipping cream for topping.

For the Filling and Topping:

In medium bowl combine Ricotta cheese, milk, ¼ cup sugar replacement and 2 teaspoons vanilla.

Gently 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 sugar replacement 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, strawberries and blackberries.

Serve immediately.