Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices Recipe by Barbara

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Ingredients

Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices
Ingredients
For the Blood Orange Curd:
12 egg yolks
1 cup sugar
3/4 cup blood orange juice
1/4 cup lemon juice
8 oz (16 Tbsp) cold unsalted butter, cut into pieces
Zest of 2 blood oranges
For the Cake:
8 ozs ricotta cheese drained
3 sticks of butter, softened
2 tsp vanilla
2 3/4 cups granulated sugar
1 tsp salt
6 eggs
3 cups of flour
For the Frosting:
2 cups chilled whipping cream
1 8 oz container mascarpone cheese
1 cup confectioners sugar
1 cup blood orange cure
2 tsp blood orange rind
For the Candied Blood Oranges:
1 cup water
1 cup sugar
1 blood orange
Preparation
Prepare the Blood Orange Curd:
http://www.creative-culinary.com/2012/03/ricotta-pound-cake-blood-orange-curd-filling-and-a-whipped-cream-mascarpone-frostin/