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This Ancient Roman Cake also known as Torta Antica Roma, has a buttery base spread with jam and topped with a whipped semi sweet ricotta filling, covered again with the same flaky buttery pastry, then baked until golden. Slice and serve dusted with powdered sugar. So good.
The original Ancient Roman Cake uses strawberry jam, if you are feeling ambitious than you can always make your own Homemade Jam. If not a good store bought will work also. Change it up and use a mixed fruit, cherry or even blueberry jam.
In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
Preheat oven to 350 Melt the butter and set aside. In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
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