MIXED BERRIES AND RICOTTA CAKE

Ingredients......3 eggs, 285gm of castor sugar, 125gm of plain flour, 1 tsp of baking powder, pinch of salt, 1 tbs of rice bran oil, 100ml of boiling water, 500gm of fresh mixed beries (strawberries, blackberries, raspberries, blueberries), 1 and 1/2 dsp of powdered gelatine, 1 tbs of lemon juice. For the filling.....400gm of ricotta cheese, 200gm of Greek style yoghurt, 150gm of icing sugar, 350 ml of cream. Please give this cake a go, it is worth the effort and is delicious. Preheat your oven to 180deg C. Grease and line with baking paper a 25cm (10") springform tin. Beat the eggs and 185gm of the castor sugar with your electric mixer for 3 minutes, fold in the flour, baking powder and salt. Quickly stir in the oil and water until well combined. Pour the mixture into the prepared pan and bake in the preheated oven for 20 minutes, or until a skewer inserted comes out clean. Cool completely on a wire rack. To prepare thge filling, process the ricotta, yoghurt and icing sugar in your food processor until smooth. In a separate large bowl whip the cream until stiff peaks form. Now fold in the ricotta mixture, then 1/2 cup of the mixed berries. Slice the cooled cake in half horizontally and put the bottom half back in the in the cleaned springform pan. Spoon the ricotta mixture on top, then cover with the top half of the cake and press down firmly. place the pan on a large plate to collect any juices. Chill in the refrigerator until needed. Mix the gelatine and 1 dsp of the lemon juice in a bowl and stir over warm water until dissolved. Cook the remaining berries and sugar and the lemon juice in a pan over a medium heat for 2 minutes, until the sugar dissolves and the mix syrupy, but whole pieces of berries remain. Strain the berries, reserving the syrup. Stir a spoonful of the syrup into the gelatine mixture, then gently stir back into the fruit. cool for 10 minutes, then chill in the refrigerator for 30 minutes or until partially set. Spread the berry syrup mix over the cake, leaving a 1 cm (1/2") border around the edge. Refrigerate overnight or for at least 8 hours before serving. Enjoy.