Preparation time: 1 hour Number of servings: 6 to 8Torta Ingredients: 1 pound fresh ricotta cheese 1 can condensed milk 1 can low fat milk 4 egg yolks 4 egg whites 1/4 cup raisins soaked in brandy (4-5 oz.) 2 full tablespoons cornstarch Pinch cinnamon – 1/32 oz Pinch nutmeg– 1/32 oz Lemon zest – 1/8 oz Pinch salt Brandy Sauce 3 tablespoons brown sugar 1 tablespoon water 1 tablespoon butter 1/3 cup brandy – left over from the raisins To make the brandy sauce: In a small sauce pan, melt sugar and water over medium heat. Remove from the heat so the brandy doesn’t cause a fire. Add butter and brandy from the raisin soak, return to the stove and simmer for about 5 minutes. Do not let it burn. Use more water if needed. Serve warm on top of the torte.