Italian Love Cake

From: sweetcakes

On Aug 9, 2009

This cake turned out great! This was not a "sweetcake" but still tasty, and easy to make. It took the full hour to bake, I almost wanted to take it out sooner because the top was getting so brown, but the center was jiggly, so I left in the whole hour and turned out perfect.

From: Annette NC

On Jul 7, 2009

From: FoodFromSicily

On Oct 10, 2005

I've been making this cake for many years and always had great results and great reviews. Being Italian I'm accustomed to deserts with ricotta fillings. I cant even count the people who have requested this recipe from me. To cut down on the cholesterol I used Egg-Beaters instead of the real thing and also used part skim ricotta.

From: Brandyberry

On Apr 11, 2006

I just realized I hadn't rated this cake so here it goes - The cake itself went over very well. I used it for a dessert for a Christmas Party I catered. I tried it out on the family first and found these little problems: 1. Don't make this in a plain shiny pan. Whatever the metal is, it reacts with the ricotta and makes it taste "off". 2. I added some frangelico (hazelnut liquor) to the ricotta mixture to add a little more flavor. One other reviewer made the comment that it was bland and I couldn't agree more. I'm more of a cheesecake texture fan than how the ricotta works out. Needless to say, when I made the flavor change to the cheese and baked it in my nice Wilton 11x17x2 pans (I doubled the recipe) it came out fantastic. Everyone raved about the layers and loved the "mousse" on top. I would make this again.