When we operated our Bed and Breakfast we had soooooooo many recipes to use. After all, we spent a year trying, adjusting, tasting and tweeking some more, the recipes we wanted to prepare and serve. (sometimes just saying that makes me laugh and sound like a mad scientist).
- 1 pkg. Philadelphia cream cheese
- 15 oz. ricotta cheese
- 2 egg yolks
- 1 tbsp. sugar
- 1 tsp. pure vanilla
- 1/2 cup softened butter
- 1/3 cup sugar
- 6 eggs
- 1 cup flour
- 2 tsp. baking powder
- 1 1/2 cups plain yogurt
- 1/2 cup mango juice
Preheat oven to 350 degrees. In a small bowl beat the cream cheese until smooth. Add the ricotta cheese, egg yolks, sugar and vanilla and thoroughly combined. Set aside.
To make the blitz cream the butter and sugar together until light and fluffy. Add the egg yolks and beat well.
You need two small bowls…one to mix together the flour and baking powder and the other to mix together the yogurt and mango juice. Add these two bowls alternately into the egg mixture and blend thoroughly.
Pour half the batter into a 9 x 13 inch glass baking dish. Cover the batter with the filling (carefully) making sure to spread to the edges.
Bake for about 50 minutes, until golden brown.
Remove and serve with fresh fruit. This will make 8 people very happy.